The bench sheet · Tier 2 — style and ABV
Brew it: a starting point for Halia Sour Cherry Gose
Euryale Brewing Co · Gose · 5.8% ABV, from TTB filing № 18314001000002. Built for a 5-gallon batch at 72% efficiency.
What the filing discloses
StyleGosefrom the filing
ABV5.8%from the filing
Readsfruitedfrom the filing
ArchetypeKettle Sourstyle inference
The starting point
OG1.055
FG1.011
ABV5.8%
IBU—
SRM~4
Grain bill style inference
| 6.25 lb | Pilsner malt | 60% |
| 4.25 lb | Wheat malt | 40% |
Hops style inference
The filing doesn't name varieties — these are the archetype's, and the real beer may use anything.
| 0.5 oz | Any low-alpha noble hop | 60 min (post-souring boil) |
Yeast & process style inference
| Yeast | Kettle sour: Lactobacillus to pH 3.3–3.5 (24–48 h at 95–100°F), then boil and pitch US-05 | |
| Mash | Single infusion · 149°F (65°C) · 60 min | |
| Ferment | 68°F (20°C) for 7–10 days after souring | |
- Fruited on the label: the filing doesn't say which fruit or how much — a common starting point is 1–2 lb/gal of purée in the fermenter after primary, but taste the real can before committing.