Difference between revisions of "Gose"
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'''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 hazyness is to be expected. | '''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 hazyness is to be expected. | ||
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==Milk the Funk Gose== | ==Milk the Funk Gose== | ||
Revision as of 10:54, 1 April 2015
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 hazyness is to be expected.
Contents
Milk the Funk Gose
Description
The Milk The Funk Gose is a 8 gallon recipe that is lemony tart and 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.
Fermentables
1.035 OG - 2 SRM - Mash 60min @ 145*f
| Malt | Weight | % |
|---|---|---|
| Floor-Malted Bohemian Wheat (DE) | 5lbs | 50 |
| Floor-Malted Bohemian Pilsner (DE) | 5lbs | 50 |
Adjunct
| Adjunct | Weight | Time |
|---|---|---|
| Salt (fleur de sel) | .5 oz | 0 min |
| Ground Coriander Seed | 1oz | 0 min |
Hops
| Hop | Weight | Time | Use | Alpha Acids |
|---|---|---|---|---|
| Golding (UK) | 2oz | 10 min | Mash | 8 AAU |
Yeast / Bacteria
1.004 FG - 4.0 ABV
| 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 1l starter of 1.040 wort and add your vial of WLP644. Let it sit at room temperature till use. Also make 1l of 1.040 wort and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase cell count.
- Mash in at 145*f for 60 minutes, make sure to add the hops to the mash.
- Sparge as normal.
- Bring wort to a boil add salt and coriander and cut the heat.
- Chill wort down to 95*f, transfer to a CO2 purged carboy or keg. Add the 1l 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.