Berliner Weisse Recipe - Gose 2.0
Berliner Weisse
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Gose 2.0
by anjo on 6/18/2016
Recipe Type: All Grain
Batch Size: 6 Gallon(s)
Boil Size: 7 Gallon(s)
Boil Time: 60 min
Efficiency: 75%
Culinary gose collaboration with Diego.
This recipe was cloned from Gose .
19% - Maris Otter Pale - UK
19% - Bohemian Pilsner - DE
2% - Acidulated Malt - DE
name
White Labs German Ale/Kölsch WLP029
Swarnadwipa (sweet) Toasted coriander, cardamom, fennel pollen, wild bay.
Add 1 lb. Unmilled Vienna
6/19: Mash @ 147°F for 60min
Cover w/CO2 blanket / saran wrap
Hold temp @ 105F for 3 days
6/22: Vorlauf, sparge, 7.5G into the boil kettle
Swarnadwipa & Fig leaf/Lemongrass (split across 2 boils)
60min boil, 1oz Tettnang @ 60min
Into 2 3G fermentors w/ Wyeast Kolsch yeast
Figleaf/Lemongrass pH: 3.5
Carbonate to 3.2 volumes of CO2
Tasting Notes (2 )
Tasted on 6/26/2017 by anjo
Notes:
Figleaf/Lemongrass: Beer is getting old. Was definitely brighter and fresher. Lots of potential. Use less salt. Dial back the culinary ingredients a little. Drop the time for the boil of the culinary additions. Consider a little carapils for foamier head.
Tasted on 6/26/2017 by anjo
Notes:
Swarnadwipa: beer is getting old. Use less salt. Dial back or change approach to culinary additions. The swarnadwipa seems to accentuate the maltiness. For next time: maybe do additions closer to flame out or do a "hop stand" with the spices at 170-180F. Work on extraction temperature. Cut back maltiness. Too meaty (could that be the Maris Otter?). Work on base malts.
6.00
Gallons
Liters
Batch Size
7.00
Gallons
Liters
Boil Size
60
min
Boil Time
1.052
OG
1.013
FG
16.8 IBU (tinseth)
Bitterness
0.33
BG:GU
3.5 ° SRM
Color
75%
Efficiency
5.0 % ABV
Alcohol
172 per 12oz
Calories
Clone This Recipe
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