From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
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| Info: | A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard. |
| 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. |
| 2.50 pounds | German Acidulated (Sauer) Malt | 29.4% of grist |
| 2.00 pounds | Weyermann Pale Wheat Malt | 23.5% of grist |
| 4.00 pounds | German Pilsen Malt (2-Row) | 47.1% of grist |
| 8.50 pounds | Total Grain Weight | 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 |
Styrian Golding 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 |
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. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 2.8 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.5 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.046 / 11.4° P | |