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Smoked Pineapple Gose

148 calories 14.4 g 12 oz
Beer Stats
Method: All Grain
Style: Brett Beer
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created Thursday March 19th 2020
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 46.5%
4 lb German - Bohemian Pilsner4 lb Bohemian Pilsner 38 1.9 37.2%
1 lb Weyermann - Oak Smoked Wheat Malt1 lb Oak Smoked Wheat Malt 38 2 9.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.7%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.3%
10.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool 0 min 9.36 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4.2 gal Strike 152 °F 60 min
6 gal Sparge -- --
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
15 g Epsom Salt Water Agt Mash 1 hr.
15 g Table Salt Water Agt Mash 1 hr.
15 g Smoked Salt Flavor Boil 10 min.
10 g Coriander Seed Spice Boil 10 min.
6 lb Pineapple Puree Other Secondary 0 min.
White Labs - German Ale II WLP003
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
White Labs - Brettanomyces Bruxellensis WLP650
1 Each
Attenuation (avg):
Optimum Temp:
85 - 95 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.5 Volumes
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator

My recipe is a bit of a play on a traditional gose, resulting in more of a Contemporary Gose. To me, Gose is a very summery style of beer. Something that has always had a special place for me is when my uncle would grill pineapple at family gatherings. That was my inspiration for this beer.

I started out by determining my fermentation process and decided to go with a normal primary fermentation with a clean(ish) finishing german ale yeast. The Gose would then be soured during secondary fermentation/conditioning using White Labs Brett. Bruxellensis. This brett strain should give off mango and pineapple like aromas to complement and intensify the pineapple flavor. Adding the pineapple will create additional secondary fermentation driven by the brett culture.

My malt bill is what you would expect from a gose beer with a few extra additions. I started with german wheat malt and pilsner malt. After Identifying the unique twist I wanted to have on this beer, smoke, I added in a pound of smoked wheat malt at about 10% of the grain bill. Instead of adding any lactic acid to the mash to adjust pH level, I also have a 4 ounces of acidulated malt to the bill. Lastly, 0.5lb of rice hulls were included to prevent sticking of mash due to high wheat usage.

On the spice/salt side of things for this gose, there will be a 10 minute boil addition of fresh ground corriander seed and smoked sea salt. The smoked salt will play along with the smoked malt to give a very light smokey quality to pair with the pineapple. My hop selection is another complementary choice to the pineapple. Azacca hop addition during whirlpool will keep the IBU low to prevent any effect during souring.

I have chosen to extend the boil by an extra 30 minutes. My goal here is to create more maillard reactions and notes of carmelization like on a grilled pineapple ring. To counter the boil off volume loss, I increased the sparge water volumes.

In total, I expect a normal primary fermentation time with a 3-4 month secondary fermentation time.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-20 03:16 UTC
Discussion about this recipe:
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ASZanella 03/22/2020 at 09:38pm
Interesting take on a gose! I really like the idea of smoked sea salt and pineapple together, and the fact it has a story/memory tied to it makes it easier to market. Beers should always have a story. In fact, many companies have taken to putting a story on a can rather than tasting notes.

That's a pretty hefty amount of smoked malt. I would cut it in half, keeping in mind that there is smoked sea salt coming in later. The quantity you have is workable, but the smoke isn't the centerpiece of the beer (I'm not docking points for this, just making a suggestion).

Table salt/smoked salt additions should be made in the whirlpool or at the end of boil as to not interfere with mash pH.

I would shy away from the Burton on Trent water profile as it is extremely sulfate heavy and will make your beer have a super dry mouthfeel. This should be chloride heavy to accentuate the sweet.

Minor, but your kettle full volume should be 8 gallons and your ending kettle volume should be 6.5 gallons. Your water additions are correct for 90 minute boil, just the kettle volumes are off.

This gose will get most/all of it's sourness from the pineapple, which is 100% acceptable. Brett Brux will contribute no sourness, but will give some gentle fresh hay and tropical notes. The Azacca will still lend ~5-8 IBUs, keeping down any lacto, but they aromatics will age out in 3-4 months conditioning.

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