13,691
edits
Changes
Gose
,no edit summary
Most historical Gose beers were probably brewed with 100% air-dried malted wheat, although one example was reportedly brewed with 55% barley malt. Table salt was often added, and/or highly mineral water.<ref name="Koch1" /> The original gravities of historical Gose seemed to change through time. In the mid-1850s, they seemed to be around 13-14°P (1.053-1.057 SG). In the early 1900s, the original gravities seemed to become smaller at around 9-10°P (1.036-1.040 SG), although some versions were still brewed with the higher starting gravities of the 1850s. Gose had a high finishing gravity with attenuation of around 60%, indicating that the beer might have been served young and with some amount of residual sweetness.<ref>[http://wilder-wald.com/2017/02/21/gose-original-gravity/ Koch, Benedikt. "Gose Original Gravity". Wilder-wald.com blog. 02/17/2017. Retrieved 02/26/2017.]</ref>
Many types of herbs and spices were used historically. Today, the three Gose beers from the three main Leipzig breweries (Ohne Bedenken, Bayerischer Bahnhof and Ritterguts Gose) are all is based on the same original recipe from Rittergutsbrauerei Döllnitz, which contained both coriander and salt . The recipes from Ohne Bedenken and Bayerischer Bahnhof may also be based on this same historical recipe <ref>[https://www.facebook.com/groups/MilkTheFunk/posts/8686231618071642/ Lukáš Provazník. Private correspondence with Tilo Jänichen. Posted in Milk The Funk Facebook group on 07/20/2024.]</ref>.
See also: