#39 Here is Gose, First Kettle Sour - Beer Recipe - Brewer's Friend

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#39 Here is Gose, First Kettle Sour

113 calories 9.1 g 12 oz
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Beer Stats
Method: Extract
Style: Gose
Boil Time: 15 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: MTF
Calories: 113 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Sunday August 20th 2017
1.035
1.005
3.9%
0.0
2.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb Dry Malt Extract - Wheat1.5 lb Dry Malt Extract - Wheat 42 3 60%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 40%
2.50 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Fleur de sel Flavor Boil --
1 g Ground Coriander Seed Flavor Boil --
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
Goodbelly Mango Drink
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 3.18 g | 12.7 qt) 2.81 11.2  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 3.38 g | 13.5 qt) 3 12  
Boil off losses -0.38 -1.5  
Post boil volume 3 12  
Going into fermentor 3 12  
Total: 2.81 11.2
Equipment Profile Used: System Default
 
Notes

Steps

Take yeast out of fridge 3 hours before pitching.

Bring the wort to 140 degrees, add 5g salt and 1g coriander, and then turn the heat off (heat for 5-15 minutes).

Transfer a portion of the wort to a starter flask.
Pitch WLP644 Trois when temp is at 70°.

Leave remaining wort in kettle.
Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Add 2 ml of lactic acid.
Chill the wort down to 95°.
Add 5 oz of Goodbelly Mango drink.
Cover with blankets.
Allow it to sour for 24 hours. No external heating is required.
Target PH: 3.6 - 3.8

After the souring phase, heat to kill the Lactobacillus before adding the WLP644 Trois for 5-15 minutes at 140 degrees.
Chill the Lactobacillus wort down to ~70°F and pitch WLP644 Trois.

After 2 weeks a stable gravity should be reached.
Rack or transfer off as normal to bottles or a keg.

Goodbelly: 8oz per 5 gallons = 1.6oz per gallon X 3 gallons = 4.8 oz (5 oz)
Salt: 0.5oz per gallon - 0.0625 per gallon X 3 gallons = 0.1875oz (5.315g)
Corriander: 1oz per gallon = 0.125 per gallon X 3 gallons = 0.375 (10g) - cut by 50% to 5g
Lactic acid: Using 1 mL of 88% lactic acid per .1 shift in pH for 5 gallons of wort is a good starting measurement. As an example, say that 5 gallons of wort has a pH of 5.0 just before pitching the Lactobacillus culture. Begin by adding 5 mL (1 US teaspoon) of food grade lactic acid to the wort for a target of ~4.4 pH.

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  • Last Updated: 2018-06-22 18:19 UTC