The Lord's Favorite Homebrew Club

Key Lime Gose.

Kyle A.

Project Description

This kettle soured beer is inspired by the historic German style that has recently been gaining in popularity in the craft brewing industry. The slightly salty and tart character of this beer, makes the Gose “gose-uh” different from other beer styles. The Key Lime Gose was brewed for the for the Mountain Brewer’s Beer Fest located in Idaho Falls. 

This highly carbonated beer uses key lime zest to deliver a fresh lime aroma, and lends a hint of lime flavor to the tart and salty character of the beer.


Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 11.36 3.17 1.049 1.011 4.95

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Gose 27 - 1.036 - 1.056 1.006 - 1.01 5 - 12 3 - 4 0 - 0 4.2 - 4.8 %


Name Amount %
Pilsner 5 lbs 50
Wheat Malt 5 lbs 50


Name Amount Time Use Form Alpha %
Santiam 0.5 oz 60 min Boil Pellet 6.5


Name Amount Time Use Type
Himalayan Salt 0.63 oz 10 min Boil Spice
Coriander Seed (lightly crushed) 1.04 oz 10 min Boil Spice
Key Lime Zest 1.04 oz 7 days Secondary Flavor


Name Lab Attenuation Temperature
German Ale 1007 (1007) Wyeast 75% 55°F - 68°F


Step Temperature Time
Single Infusion 149°F 60 min
168°F 10 min


Step Time Temperature
Aging 0 days 32°F


Kettle Souring Technique

1. Following mash-out, boil wort (optional) for 10-15 minutes and chill to between 110-115 F.

2. Acidify wort in kettle to a pH of 4.5 or less using food grade lactic acid (or other food grade acid).

3. Pitch a handful of crushed grain or commercial lacto culture into acidified wort. For best results with crushed grain, build a lacto starter 24 hours prior to brewing using the same techniques.

4. Cover kettle with saran wrap, tinfoil, or air tight lid and purge headspace with CO2 (if available). Avoid exposing the wort to oxygen while souring, for cleaner lacto profile.

5. Hold sealed kettle at a 112F for 16 hours. For optimal lacto growth avoid temperatures below 100F or above 115F.

6. After 16 hours pH should have dropped below 4.0, to a range of 3.6 to 3.8. Remove oxygen sealing cover and begin boil. For longer souring hold wort for 24 hrs+. With crushed grain, this will result in a very tart wort and souring stall around pH 3.3.

7. Boil wort for 60 minutes, Add salt and coriander the last 10 minutes of the boil. For the coraiander seeds: Crush and put into a mesh sock add to kettle.

8. Check pH of chilled wort and add water to make up boil-off loss. Food grade lactic acid can be used to acidify make-up water prior to adding. Prefermentation pH should be around 3.6 to 3.8.

9.Chill to 64 F and for 7 days, then slowly raise temp to 68 for 7 days.

10. Add Key Lime zest to a mesh bag and add to fermented beer for 7 days.

Project Details

  • Client July 2016
  • Date July 1, 2016
  • Tags Member Recipe
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