Gose

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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 (although a few historical sources say that Gose was brewed with 100% wheat [1]). 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 [2].

Video

Milk the Funk Gose Recipe

 
MTF Gose
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 Starter Attenuation
Lactobacillus Blend (brevis, delbrueckii, and plantarum) * Omega Yeast Labs OYL-605 None N/A
Brett Sacc Trois White Labs WLP644 1 vial in 500 mL DME starter for 5-8 gallons 87.5
* If OYL-605 is not available, substitute it with a probiotic culture such as Goodbelly Mango or Swansons Plantarum. See Culturing From Probiotics [3].

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; if hops have to be used, 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 (no need to boil for more than a couple of minutes).
  5. 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.
  6. 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.
  7. After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
  8. Rack or transfer off as normal to bottles or a keg.

See Also

References

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