Help Me Brew a Gose

Discussion in 'Recipes for Feedback' started by cafelinhchi, Jul 22, 2015.

  1. cafelinhchi

    cafelinhchi New Member

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    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
     
  2. Nosybear

    Nosybear Well-Known Member

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

    sbaclimber Well-Known Member

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  4. jmcnamara

    jmcnamara Well-Known Member

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    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!
     
  5. Nosybear

    Nosybear Well-Known Member

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    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.
     
  6. Nosybear

    Nosybear Well-Known Member

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

    Joshua Peterson Active Member

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

    jmcnamara Well-Known Member

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    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
     
  9. BrewerRick

    BrewerRick Member

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    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
     

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