gose Recipe

Recipe Info

Recipe Image

gose

by on
All Grain
23 Liter(s)
26.6052 Liter(s)
60 min
75%
Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149?F (65?C) and hold for 45 minutes. Add remaining acid malt and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash. Add heat to bring the mash temperature up to 168?F (76?C) and sparge at this temperature until runoff wort gravity reaches 1.008 (2? P) or pH 5.8 (whichever comes first). Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60 minute boil. Use fresh, whole coriander seed ground in a spice grinder or mortar and pestle, and add 5 minutes before the end of the boil. Chill to 70?F (21?C), aerate and pitch. Ferment at 68?F (20?C) until terminal gravity is reached. Crash to 40?F (4?C) and cold condition for one week, then rack. Add salt and lactic acid to taste, blending thoroughly. Two ounces of lactic acid at bottling (along with the acid malt contribution from the mash) will result in a mildly tart gose, whereas 3 ounces will be noticeably tart. Package and carbonate or bottle and prime.

Fermentables

42% - Pilsen - UK
1.982
36
1
Mash
42% - Wheat Malt - DE
1.982
37
2
Mash
10% - Acidulated Malt - DE
0.492
27
3
Mash
5% - Rice Hulls - US
0.248
0
0
Mash

Hops

Saaz
7
Pellet
Boil
60 min(s)
3.8
3.1

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

Coriander
8
each
Boil
salt
11
each
Bottle
Lactic Acid
93
each
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

gose
  • 23.00 Gallons Liters Batch Size
  • 26.61 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.043 OG
  • 1.006 FG
  • 3.1 IBU (tinseth) Bitterness
  • 0.07 BG:GU
  • 3.0° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 140 per 12oz Calories
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