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.]] | ||
| − | '''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. | + | '''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 <ref>[http://en.wikipedia.org/wiki/Gose Wikipedia. Gose. Retrieved 4/1/2015.]</ref>. |
==Milk the Funk Gose== | ==Milk the Funk Gose== | ||
Revision as of 11:26, 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 haziness is to be expected [1].
Contents
Milk the Funk 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
- 1-2 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.
- Sparge as normal.
- Bring the wort to a boil, add salt and coriander, and then turn the heat off.
- 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.