Koriander und Salz, Gotterhalt’s Gose Recipe Recipe

Recipe Info

Recipe Image

Koriander und Salz, Gotterhalt’s Gose Recipe

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
https://beerandbrewing.com/VS6dqi4AADAAZ0Uc/article/koriander-und-salz-gotterhalts-gose-recipe

Fermentables

57% - Wheat - US
6
39
1
Mash
38% - Pilsner - US
4
34
1
Mash
5% - Rice Hulls - US
0.5
0
0
Mash

Hops

Perle
0.5
Pellet
Boil
45 min(s)
8.3
13.8
Coriander
1
Pellet
Boil
10 min(s)
0
0.0
Salt
0.5
Pellet
Boil
10 min(s)
0
0.0

Yeast

Wyeast Weihenstephan Weizen 3068
75%
Wyeast 5335 Lactobacillus
70%

Other Stuff

No other stuff in this recipe

Mash Steps

Mash-In
Infusion
149
90 min

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

Kamui-2004

Tasted on 4/19/2016 by Kamui-2004

Notes:

Mash as usual and collect the wort, but do not boil. Add Lactobacillus to the kettle when the wort temperature drops below 90°F (32°C). Cover, and let sour for 1–3 days. After the wort has soured, boil for 90 minutes. Chill to 65°F (18°C) and pitch Weihenstephan Weizen yeast. Ferment until the FG is stable, and bottle or keg. Drink this one young!

Recipe Facts

Koriander und Salz, Gotterhalt’s Gose Recipe
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.015 FG
  • 13.8 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 2.4° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 187 per 12oz Calories
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