Difference between revisions of "Gose"

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# Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
 
# Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
 
# Sparge as normal.
 
# Sparge as normal.
−
# Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria.
+
# Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
 
# Bring the wort to a boil, add salt and coriander, and then turn the heat off.
 
# 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.
 
# 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.

Revision as of 10:13, 26 February 2016

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 [1].

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
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 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; if hops have to be used, make sure to add the hops to the mash.
  3. Sparge as normal.
  4. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion.
  5. Bring the wort to a boil, add salt and coriander, and then turn the heat off.
  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, pitch WLP644 Trois. 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

Additional Articles on MTF Wiki

External Resources

References

  1. ↑ Wikipedia. Gose. Retrieved 4/1/2015.
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