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Kallu's Gose

158 calories 16 carbs
Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Thursday March 19th 2020
Amount Fermentable PPG °L Bill %
4 lb American - Pilsner4 lb Pilsner 37 1.8 44.4%
4.75 lb Briess - Wheat Malt, White4.75 lb Wheat Malt, White 39.1 2.5 52.8%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.8%
9 lb Total      
Amount Variety Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Perle0.5 oz Perle Hops Pellet 5.7 Boil 15 min 6.04 50%
0.50 oz Yakima Valley Hops - Perle0.5 oz Perle Hops Pellet 5.7 Boil 60 min 12.18 50%
Mash Guidelines
Amount Description Type Temp Time
3.4 gal Strike 152 °F 30 min
4.2 gal Sparge 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
1 oz Himalayan Pink Salt Spice Boil 15 min.
1 oz BSG - Coriander Seed Spice Boil 15 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5.90 ml Lactic acid Water Agt Mash 1 hr.
Wyeast - German Ale 1007
1 Each
Attenuation (avg):
Optimum Temp:
55 - 68 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

As a Fermenter, I am using:

1.Pilsner Malt: Which is a regular pilsner malt which adds clean sweet, delicate malty flavor and also it has a very light color contribution.
2.Wheat malt White: It adds creamy sweet, malty, wheat flavor which its distinctive flavor. It has a higher amount of protein content which also improves head and foam retention in any beer.

As a Hop

Yakima Vally Hops-Perle: Which gives clean bitterness and a pleasant aroma. It also adds soft spice and floral notes on beer.

Adding Pink Himalayan Salt and Coriander:

Its subtle tartness, mild saltiness, crisp and refreshing in lieu of hops. The composition of salt and the coriander adds freshness and a mouth-puckering effect on the beer.


This bacterium used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).


A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. Beer matures rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Important Notes

-I am souring this beer by using kettle souring
-When we finish mashing, we sparge out at 168-degree F for 15 min.
-When we Transfer the boil kettle, we maintain the temperature of 107-degree F which is most preferable for pitching lactobacillus (WLP677 Lactobacillus delbrueckii)

-After culturing, we purge co2 to ensure that there is an anaerobic environment to prevent micro-flora from fermenting and producing off-flavor. (Aerobic Fermentation can have the issue of producing Isovaleric and Butyric Acid)
Isovaleric Acid: Parmesan Cheese or Stinky feet
Butyric Acid: Distinct Smell and taste of bile and Baby Vomit

After leaving for 72 hours when the pH hits on 3.6 then we will boil the wort for 60 min and we will add the ingredient as we mentioned above. Then we will chill the wort for 64F by pitching the yeast we will let the batch ferment for 7 days then we will take the measurement if we use the bright tank, we can rack the beer to the bright tank to clean up and carbonation. Overall, it will be ready for consumption after 4 weeks.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-23 01:53 UTC
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ASZanella 03/24/2020 at 12:26pm
Excellent write-up of process and great job on the math. I would only make two changes. First, I would make sure to boil the wort for 10 minutes prior to cooling to 107F and pitching lactobacillus. This will sterilize the wort and make sure that only the lactobacillus is alive/active. Second, I would remove the 15-minute Perle addition to let the coriander be the focus of the aroma. Otherwise, this is a perfectly viable (probably delicious) gose recipe.

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