Koriander und Salz, Gotterhalt’s Gose Recipe Recipe
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Koriander und Salz, Gotterhalt’s Gose Recipe
by Kamui-2004 4/19/2016
Recipe Type: All Grain
Batch Size: 5 Gallon(s)
Boil Size: 6.5 Gallon(s)
Boil Time: 60 min
Efficiency: 75%
https://beerandbrewing.com/VS6dqi4AADAAZ0Uc/article/koriander-und-salz-gotterhalts-gose-recipe
name
Wyeast Weihenstephan Weizen 3068
name
Wyeast 5335 Lactobacillus
No other stuff in this recipe
No special instructions in this recipe
Tasting Notes (1 )
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!
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
Clone This Recipe
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