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What Gose Around. I'll see myself out.

109 calories 12.5 g 12 oz
Beer Stats
Method: Extract
Style: Berliner Weisse
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 109 calories (Per 12oz)
Carbs: 12.5 g (Per 12oz)
Created Friday August 20th 2021
1.033
1.010
3.0%
14.3
1.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - DME Pilsen Light4 lb DME Pilsen Light 45 2 100%
4 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 14.28 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Crushed Coriander Spice Boil 10 min.
25 g Sea salt Spice Boil 10 min.
80 g Dried Orange Peel (Anatol Spices) Flavor Boil 10 min.
2 tbsp Lactic acid Flavor Kegging 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
2018 Saskatoon
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

First attempt at a citrusy gose brewed during a ridiculous heatwave. Will try naturally souring for future batches.

Most Gose recipes include a significant amount of wheat and a larger dose of corriander, but I think this will be more in line with my expectations of a modern gose.

Roughly estimated lactic acid addition at 2 tablespoons, but it will actually need be added to taste pre-kegging. Will try to remember to record the actual amount. Edit: used 2.75 tablespoons

Was good, but needs work. Next time, use a cleaner yeast (s-33 kicked off loads of banana) and less/no coriander. Could be slightly less salty for most audiences, but pretty spot-on for me. Could be slightly more sour (say 3 Tbsp of lactic acid). The orange didn't show through in the finished beer at all that I could identify. Cold infusion with fresh fruit might be a better route in the future (blackberries?)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-08-31 15:34 UTC
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