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Strawberry Gose, Kettle Soured

178 calories 18.1 g 12 oz
Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: El Hefe
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Saturday May 9th 2020
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 31.3%
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 31.3%
6 lb Strawberry6 lb Strawberry - (late fermenter addition) 3.15 0 37.5%
16 lbs / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 gal BIAB Steeping 157 °F 150 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Seed Spice Boil 15 min.
0.50 oz sea salt Spice Boil 15 min.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
4 each Swanson L. Plantarum Capsules Other Other 0 min.
Imperial Yeast - A01 House
1 Each
Attenuation (avg):
Optimum Temp:
62 - 70 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 10.16 psi       Temp: 39 °F       CO2 Level: 2.35 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

1.) Mill the grains fine and heat water to a temp of 157°F.

2.) Add lactic acid as needed to target a mash pH of 5.2.

3.) Hold the mash at 150°F for 60 minutes.

4.) Heat wort to 180°F and hold for 8 minutes to pasteurize.

5.) Chill the wort to 95°F , leave in brew kettle, do not aerate.

6.) Add the inner contents of the 4 Swanson capsules to the keg.

7.) Place layer of plastic wrap on top of the wort and seal the lid on with plastic wrap.

8.) Control temperature of fermenter to 95°F and allow wort to sour for about 20-36 hours, until the pH drops to about 3.5-3.6.

9.) Heat the wort back up to boiling for 60 minutes adding adding sea salt, coriander and yeast nutrient according to the ingredient list.

10.) Chill the wort to 68°F or cooler and transfer into fermenter add A01 yeast and ferment at 68°F.

11.) Place berries on cookie sheet and allow to partially thaw, then chop up into smaller pieces. Allow to thaw until near completely thawed, then put back into freezer on sheet to refreeze. After 2-3 cycles of thawing and refreezing place into primary fermentation after the yeast slows down.

12.) Ferment at 68 °F (20 °C), until the sugars in the berries are fermented out, about 1.005-1.007 FG.

Note: The strawberries create an great deal more trub. I would consider adjusting recipe volume and/or grains to accomodate additional one gallon of wort. Recipe as above yielded 42 - 12oz. bottles.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-11 17:55 UTC
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