Duck, Duck, Gose Beer Recipe | All Grain Gose by mccarltone | Brewer's Friend
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Duck, Duck, Gose

119 calories 9.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Gose
Boil Time: 0 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Milk the Funk
Calories: 119 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
URL: http://www.milkthefunk.com/wiki/Gose#Milk_the_Funk_Gose_Recipe
Created: Saturday March 4th 2017
1.037
1.005
4.2%
0.0
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb German - Bohemian Pilsner2 lb Bohemian Pilsner 38 1.9 50%
2 lb American - White Wheat2 lb White Wheat 40 2.8 50%
4 lbs / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.38 gal No Sparge Single Infusion Infusion -- 145 °F --
Starting Mash Thickness: 3.38 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Omega Labs OYL-605 Flavor Other 1 days
7 g Salt Flavor Other --
14 g Ground Coriander Seed Flavor Other --
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 31 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12.3 psi       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 35
1.22mL Lactic Acid
1g Gypsum
1g Calcium Chloride
Add salt during "boil"
Mash Chemistry and Brewing Water Calculator
 
Notes

Steps

  1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.

  2. Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.

  3. Sparge as normal.

  4. Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).

  5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.

  6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.

  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.

  8. Rack or transfer off as normal to bottles or a keg.


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  • Public: Yup, Shared
  • Last Updated: 2017-05-09 13:56 UTC
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