Help Me Brew a Gose

[cafelinhchi]

I've been wanting to dabble with a sour for a while now and I've decided to go for it and brew a gose in a couple of weeks. Here is the plan so far for comments/suggestions:
(qua oc cho)

Target 1.044 SG, 4 SRM, 8 IBU


Fermentables

60% wheat
40% pils


Souring with Lactic

* Perform mash as normal
* Heat to 170 degrees and hold for 5 to 10 minutes
* Cool to 75 degrees and transfer to keg that's been purged with CO2
* Pitch 2 or 3 different lacto strains (Not sure if these are all different -- WY5335, WLP677, WLP672) and purge headspace of keg with CO2
* Give it 3 or 4 days at 75 degrees (or to certain pH...?)
* Transfer back to boil kettle and continue as normal
* Do I need to boil for 90 minutes because of pils...?


Hops

Mount Hood...? @ 45 for about 8 IBU

Coriander (how much...?)
Salt (3.2 grams sea salt per gallon...?)


Yeast

Alt or Kolsch or Hefe...? and ferment as appropriate for chosen yeast

 

[Nosybear]

I moved this up here to hopefully get you some feedback you can use.... Future reference, for recipe questions, this is the proper forum.

 

[sbaclimber]

I really wish I could give some helpful feedback, especially considering I live only a few blocks from one of the best Gose breweries in germany, *imo* (http://www.bayerischer-bahnhof.de/en/st ... index.html)
...but I am not much of a Gose drinker myself.
Not sure if it is much help (all in german), but this thread has a few recipe suggestions: http://hobbybrauer.de/modules.php?name= ... &tid=18771

 

[jmcnamara]

Disclaimer: i have not brewed a gose, and am mot too familiar with the exact style.

However, i did recently do a sour mash, but i pitched some crushed grain and not a specific strain. It seems like you may be doing too much with 2 or 3 strains at once. Id suggest using 1 per wort. You could always blend them together, but doing all 3 at once might be hard to track whats going on and reproduce it.

Any specialty grains you could use? I always like a bit of honey malt, but i don't think this is an overly sweet style. Maybe a few ounces to balance the sour?

Good luck!

 

[Nosybear]

Just tried one last week at the Dry Dock and could become a fan.... It tastes roughly like a Berliner Weisse that didn't sour, salted. If that sounds terribly bad, think roughly pretzel, the American crunchy salty kind.

 

[Nosybear]

The "Shut Up About Barclay Perkins" reference is in English. Otherwise an interesting discussion of the style.... I may have to bookmark that site!

 

[Joshua Peterson]

Big fan of sours, anyone had any luck at a batch of Gose?

 

[jmcnamara]

The one we brewed a whole back was nice enough. The batch we did with basil was particularly good. I think it could base been slightly more sour, but a good first try

 

[BrewerRick]

Maybe this can help you my friend, i had the recipe we have used before if i find it ill add it up also.

Goose Island Summertime Kölsch

(5 gallons/19 L, all-grain)
OG = 1.046 FG = 1.010 IBU = 18 SRM = 4.5 ABV = 4.7%


Ingredients
7 lb. 11 oz (3.5 kg) 2-row pale malt (1.9 °L)
1 lb. 15 oz. (0.87 kg) wheat malt (2.5 °L)

2.0 AAU Mt. Hood hops (60 mins) (0.4 oz./11 g of 5% alpha acids)
3.0 AAU Czech Saaz hops (15 mins) (0.75 oz./21 g of 4% alpha acids)
2.5 AAU Mt. Hood hops (15 mins) (0.5 oz./14 g of 5% alpha acids)

Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale/Kölsch) yeast

Step by Step:

Mash at 145 °F (63 °C) for 40 minutes, 152 °F (67 °C) for 45 minutes and 170 °F (77 °C) for 10 minutes.

Mash pH 5.4–5.5. Boil for 60 minutes. Wort pH = 5.2.

Aerate to 8 ppm O2. Pitch rate = 20 million cells per mL.

Ferment at 56–58 °F (13–14 °C). (Note: Goose Island adds the final two hop additions in their whirlpool.)


Gregory Hall, Brewmaster, Goose Island Beer Company: “Summer beer … I think refreshment. I think session beers and matching summer beers with summer foods. For instance, having the acidity to cut through a nice grilled sausage.”


Tastes great. Hope this helps