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.
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|
Total Grain Weight (Water Amounts
|100% of grist|
|0.75 oz||Salt @ 10 minutes|
|1 oz (gnd)||Coriander Seed @ 10 minutes|
|1/2 tsp.||Yeast Nutrient @ 10 minutes|
Styrian Golding4.9% Pellets @ 60 minutes
|0.65 ounces||Total Hop Weight||3.2 AAUs|
|Total Boil Time:||60 minutes|
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|
Suitable for larger batches, up to 25 pounds of grain in a thick mash.
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.