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2015 - 5/3 - Gose

171 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Dr. Sherlock
Rating:
3.00 (1 Review)

Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday August 13th 2014
1.052
1.012
5.3%
10.9
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 34%
3 lb American - Wheat3 lb Wheat 38 1.8 22.6%
1.25 lb American - Vienna1.25 lb Vienna 35 4 9.4%
3.50 lb German - Acidulated Malt3.5 lb Acidulated Malt 27 3.4 26.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.5%
13.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 14.5 Boil 60 min 10.9 6.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.7 Boil 0 min 15.6%
0.50 oz Galena0.5 oz Galena Hops Pellet 13 Boil 0 min 15.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 10 min 31.3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 15.7 Whirlpool 10 min 15.6%
0.50 oz pacific jade0.5 oz pacific jade Hops Pellet 14.2 Whirlpool 10 min 15.6%
3.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
1 gal Infusion 150 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Sea Salt Water Agt Boil 10 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

http://www.themadfermentationist.com/2010/10/sour-leipziger-gose-recipe.html

http://www.beersmith.com/forum/index.php?topic=7970.0

https://byo.com/stories/issue/item/2349-gose

souring a mash:
https://byo.com/videos/item/889-how-to-make-a-sour-mash-techniques
______________

Grind the coriander prior to use in boil.
Use sea salt not iodized salt.
Add the acid malt after 45 min then mash for 45 more min.

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  • Public: Yup, Shared
  • Last Updated: 2015-06-29 05:39 UTC
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DrSherlock 06/29/2015 at 05:39am
3 of 5

So this recipe worked and also didn't work. The late addition hops only lasted a few weeks till they were blow out and dissipated, very disappointing. The sour was perceivable but only slightly as well as the salty; it was salty like a Gatorade is salty. I looks like bud light and cleared up like glass the yeast did amazing. If was to do a Gose again I would perform another method of souring the mash like letting it sit and adding some lactose or adding unmilled grain to it. This really wasn't a sour by my taste; when I think sour I would want something 4x or more sour than this. Might consider some Berlinerveisse technique on another iteration if it ever happens.


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