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| 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. |
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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. |
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45-50 = Outstanding |  |
30-37 = Very Good |  |
14-20 = Fair |
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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 |
