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2015 - 5/3 - Gose

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

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.3%

IBU (tinseth):

10.9

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
0.20 oz	Magnum (Pellet)	10.9	6.3%
0.50 oz	Cascade (Pellet)		15.6%
0.50 oz	Galena (Pellet)		15.6%
1 oz	Citra (Pellet)		31.3%
0.50 oz	El Dorado (Pellet)		15.6%
0.50 oz	pacific jade (Pellet)		15.6%
3.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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.

Last Updated and Sharing

2,903

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Brews

Public: Yup, Shared
Last Updated: 2015-06-29 05:39 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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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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