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27A1. Gose

151 calories 15 carbs
Beer Stats
Method: All Grain
Style: Gose
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 151 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Thursday September 7th 2017
1.046
1.011
4.62%
8.99
3.1
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 55.6%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 44.4%
9 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 60 min 8.99 100%
 
Mash Guidelines
Amount Description Type Temp Time
2.81 gal Single Infusion Infusion 152 °F 90 min
6.39 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.50 oz Corriander Spice Other 1 hr.
1 oz Salt Spice Other 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
4.41 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
0.43 g Chalk Water Agt Mash 1 hr.
0.59 g Magnesium Chloride Water Agt Mash 1 hr.
34.58 ml Phosphoric acid Water Agt Mash 1 hr.
10.31 ml Phosphoric acid Water Agt Sparge 1 hr.
1 oz Table Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
57 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)

German Wheat:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Use Indian coriander instead of more common Morrocan.
Coriander needs to be ground up finely.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.

Aroma:
Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

Appearance:
Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.

Flavor:
Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).

Mouthfeel:
High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.

Comments:
Served in traditional cylindrical glasses. Historical versions may have been sourer than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

History:
Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

Characteristic Ingredients:
Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

Style Comparison:
Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be like a witbier. Haziness like a Weissbier.

Vital Statistics:
OG: 1.036 – 1.056
FG: 1.006 – 1.010
IBUs: 5 – 12
SRM: 3 – 4
ABV: 4.2 – 4.8%

Commercial Examples:
Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose

Tags:
standard-strength, pale-color, top-fermented, central-Europe, historical-style, wheat-beer-family, sour, spice

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  • Last Updated: 2019-10-29 22:06 UTC
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