Difference between revisions of "Gose"
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# Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash. | # Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash. | ||
# Sparge as normal. | # Sparge as normal. | ||
| + | # Bring the wort to a boil, add salt and coriander, and then turn the heat off. | ||
# 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 [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions. | # 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 [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions. | ||
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# 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. | # 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. | ||
# After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached. | # After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached. | ||
Revision as of 16:18, 30 March 2016
Gose (Goes-uh) is a salty, sour, beer from Goslar, Germany that is brewed with at least 50% malted wheat. Gose has a low hop bitterness and aroma and gets a lemony character from the use of coriander. The straw-like colored Gose (2-6 SRM) sits at a sessionable ABV around 3-5%, made up of mostly pilsner and wheat. Gose is usually unfiltered, so some haziness is to be expected [1].
Contents
Video
Milk the Funk Gose Recipe
Description
The Milk The Funk Gose is an 8 gallon (8 gallons in the fermenter) recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.
Stats
- 1.035 OG
- 1.004 FG
- 4.0 ABV
- 2 SRM
- No hops if possible. If hops have to be used, then ~3-4 IBU from mash hops
- Mash 60min @ 145°f
Fermentables
| Malt | Weight | % |
|---|---|---|
| Floor-Malted Bohemian Wheat (DE) | 5 lbs | 50 |
| Floor-Malted Bohemian Pilsner (DE) | 5 lbs | 50 |
| Extract Version * | Weight | % |
|---|---|---|
| Briess CBW® Bavarian Wheat Dried Malt Extract (or similar) | 3 lbs | 50 |
| Briess CBW® Pilsen Wheat Dried Malt Extract (or similar) | 3 lbs | 50 |
- * Note about the extract version: Devin Bell has also used 70% wheat DME to 30% pilsner DME and 100% wheat DME with good results. Briess CBW® Bavarian Wheat DME is 65% wheat and 35% barley.
Adjunct
| Adjunct | Weight | Time |
|---|---|---|
| Salt (fleur de sel) | 0.5 oz | 0 min |
| Ground Coriander Seed | 1 oz | 0 min |
Hops
No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):
| Hop | Weight | Use | Alpha Acids |
|---|---|---|---|
| Golding (UK) | 2 oz | Mash | 8 AAU |
Yeast / Bacteria
| Name | Laboratory | Product ID | Attenuation |
|---|---|---|---|
| Lactobacillus Blend (brevis, delbrueckii, and plantarum) | Omega Yeast Labs | OYL-605 | N/A |
| Brett Sacc Trois | White Labs | WLP644 | 87.5 |
Steps
- 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.
- Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
- Sparge as normal.
- Bring the wort to a boil, add salt and coriander, and then turn the heat off.
- 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.
- 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.
- After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
- Rack or transfer off as normal to bottles or a keg.
See Also
Additional Articles on MTF Wiki
External Resources
- Gose - Shutup About Barclay Perkins blog.
- The Sixth German Gose - Lars Garshol's blog.
- Gose - German Beer Institute.
- Going For Gose - Michael Jackson, The Beer Hunter.
- Sour Leipziger Gose Recipe - The Mad Fermentationist.
- Gose, BYO Magazine, 2011 - Justin Burnsed.
- The Summer of Gose, Ale of the Riverwards - Ed Coffey.