BrewBlog: Sauerbier
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: March 28, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
2.7/5.2
Bitterness (Calc): 11.4 IBU (Tinseth)
BU/GU: 0.25
Calories: 150 (12 ounces)
Conditioning: Bottles
ABV: 5.1%
ABW: 4%
Bottling ABV: 5.6%
Batch No: 94
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.046
Reading 1: 1.022  (15 days)
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.009
Real Extract: 3.75° P
App. Atten.: 82.1%
Real Atten.: 67.2%
General Information
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.

 

Comments

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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.75 oz Salt @ 10 minutes  
1 oz (gnd) Coriander Seed @ 10 minutes  
1/2 tsp. Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
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
Equipment Profile

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.

Water Profile

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:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

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.

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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