Difference between revisions of "Gose"

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[[File:Ritterguts-Gose.jpg|thumbnail|right|Ritterguts Gose is still made to the traditional German recipe.]]
 
[[File:Ritterguts-Gose.jpg|thumbnail|right|Ritterguts Gose is still made to the traditional German recipe.]]
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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.
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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 haziness is to be expected.
  
 
==Milk the Funk Gose==
 
==Milk the Funk Gose==
 
[[File:Gose.jpg|thumbnail|right|MTF Gose]]
 
[[File:Gose.jpg|thumbnail|right|MTF Gose]]
 
===== Description =====
 
===== Description =====
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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.
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The ''Milk The Funk Gose'' is an 8 gallon recipe for a 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 =====
 
===== Fermentables =====
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1.035 OG - 2 SRM - Mash 60min @ 145*f
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1.035 OG - 2 SRM - Mash 60min @ 145°f
 
{| class="wikitable sortable"
 
{| class="wikitable sortable"
 
! Malt !! Weight !! %
 
! Malt !! Weight !! %
 
|-
 
|-
−
| Floor-Malted Bohemian Wheat (DE)||5lbs||50
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| Floor-Malted Bohemian Wheat (DE)||5 lbs||50
 
|-
 
|-
−
| Floor-Malted Bohemian Pilsner (DE)||5lbs||50
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| Floor-Malted Bohemian Pilsner (DE)||5 lbs||50
 
|-
 
|-
 
|}
 
|}
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! Adjunct !! Weight !! Time
 
! Adjunct !! Weight !! Time
 
|-
 
|-
−
| Salt (fleur de sel)||.5 oz|| 0 min
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| Salt (fleur de sel)||0.5 oz|| 0 min
 
|-
 
|-
−
| Ground Coriander Seed ||1oz|| 0 min
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| Ground Coriander Seed ||1 oz|| 0 min
 
|-
 
|-
 
|}
 
|}
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! Hop !! Weight !! Time !! Use !! Alpha Acids
 
! Hop !! Weight !! Time !! Use !! Alpha Acids
 
|-
 
|-
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| Golding (UK)||2oz|| 10 min||Mash||8 AAU
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| Golding (UK)||2 oz|| 10 min||Mash||8 AAU
 
|-
 
|-
 
|}
 
|}
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! Name !! Laboratory !! Product ID !! Attenuation
 
! Name !! Laboratory !! Product ID !! Attenuation
 
|-
 
|-
−
| Lactobacillus Blend (brevis, delbrueckii, and plantarum)||Omega Yeast Labs||OYL-605||N/A
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| Lactobacillus Blend (brevis, delbrueckii, and plantarum)||[[Omega Yeast Labs]]||[[Lactobacillus#Omega_Yeast_Labs_on_OYL-605|OYL-605]]||N/A
 
|-
 
|-
−
| Brett/Sacc Trois||White Labs||WLP644||87.5
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| <span style="text-decoration: line-through;">Brett</span> Sacc Trois||[[White Labs]]||[[Brettanomyces#Isolates|WLP644]]||87.5
 
|-
 
|-
 
|}
 
|}
  
 
'''Steps'''
 
'''Steps'''
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# 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.
+
# 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, make sure to add the hops to the mash.
+
# Mash in at 145°f for 60 minutes; make sure to add the hops to the mash.
 
# Sparge as normal.
 
# Sparge as normal.
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# Bring wort to a boil add salt and coriander and cut the heat.
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# Bring the wort to a boil, add salt and coriander, and then turn the heat off.
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# 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.
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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.
 
# 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.
 
# Rack or transfer off as normal to bottles or a keg.
 
# Rack or transfer off as normal to bottles or a keg.

Revision as of 12:24, 1 April 2015

Ritterguts Gose is still made to the traditional German recipe.

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.

Milk the Funk Gose

MTF Gose
Description

The Milk The Funk Gose is an 8 gallon recipe for a 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) 5 lbs 50
Floor-Malted Bohemian Pilsner (DE) 5 lbs 50
Adjunct
Adjunct Weight Time
Salt (fleur de sel) 0.5 oz 0 min
Ground Coriander Seed 1 oz 0 min
Hops
Hop Weight Time Use Alpha Acids
Golding (UK) 2 oz 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. 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.
  2. Mash in at 145°f for 60 minutes; make sure to add the hops to the mash.
  3. Sparge as normal.
  4. Bring the wort to a boil, add salt and coriander, and then turn the heat off.
  5. 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.
  6. After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
  7. Rack or transfer off as normal to bottles or a keg.

References

Retrieved from "http://www.milkthefunk.com/w/index.php?title=Gose&oldid=1035"