Method: | All Grain |
From Wikipedia:
Gose is a top-fermented beer style of Leipzig, Germany, brewed with at least 50% of the grain bill being malted wheat.
Dominant flavours in Gose include a lemon tartness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV.
Because of the use of coriander and salt, Gose does not comply with the Reinheitsgebot. It is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil.
Gose is a top-fermented beer style of Leipzig, Germany, brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in Gose include a lemon tartness, a herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV. Because of the use of coriander and salt, Gose does not comply with the Reinheitsgebot. It is allowed an exemption on the grounds of being a regional specialty. It acquires its characteristic sourness through inoculation with lactic acid bacteria after the boil.
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A Gose, inspired by Schell's release (out April 1). It's something intriguing that I thought would be fun to try out. Some folks would frown on my use to acid malt instead of lacto bacillus to acidify - I'd rather not infect my equipment for this experiment. Stalled at 1.022 after a pretty vigorous fermentation. Added a packet of Nottingham after a week or so and nothing has changed as of 4-25. There is some airlock activity and a light krausen appears to be reforming as of 5-1-13. Transferred to keg on 5-20-13. Final gravity 1.008. |
Enter desired final yield (volume): |
2.50 pounds | 29.4% of grist | |
2.00 pounds | 23.5% of grist | |
4.00 pounds | 47.1% of grist | |
8.50 pounds | 100% of grist |
0.75 oz | Salt @ 10 minutes | |
1 oz (gnd) | Coriander Seed @ 10 minutes | |
1/2 tsp. | Yeast Nutrient @ 10 minutes |
0.65 ounces |
4.9% Pellets @ 60 minutes Type: Bittering Use: Boil |
3.2 AAUs |
0.65 ounces | Total Hop Weight | 3.2 AAUs |
Total Boil Time: | 60 minutes |
Name: | Safale |
Manufacturer: | Fermentis |
Product ID: | US-05 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 75-79% |
Alcohol Tolerance: | Medium |
Temperature Range: | 59–75°F |
Amount: | 12 gr |
Red rectangular cooler
Batch Size: | 5 gallons | Boil Volume: | 7 gallons |
Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | 0 gallons |
Efficiency: | 80% | Mash Tun Weight: | 10 pounds |
Hop Utilization: | 100% | Mash Tun Volume: | 10 gallons |
Loss: | .5 gallons | Mash Tun Specific Heat: | .3 Cal/gram per °C |
Notes: | Suitable for larger batches, up to 25 pounds of grain in a thick mash. |
Hastings, Minnesota
Calicum: | 55 ppm |
Bicarbonate: | 196 ppm |
Sulfate: | 7.9 ppm |
Chloride: | 8.9 ppm |
Sodium: | 3 ppm |
Magnesium: | 24 ppm |
PH: | 7.4% |
Notes: | Taken from: Prepared by GWMAP |
Mash in with 2.7 gallons water at 162F (for 66F grains) to hit a mash temperature of 149F. Mash for 1 hour, then mash out with 1.5 gallons of boiling water. Drain the tun, then sparge with an additional 3 gallons of water at 168F. |
1 Review | Submit a Review | Refresh Page |
45-50 = Outstanding | 30-37 = Very Good | 14-20 = Fair | |||
38-44 = Excellent | 21-29 = Good | 00-13 = Problematic |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |