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Lambicus Gose
Berliner Weisse • Partial Mash • 6 gal
Making the Gose summer beer recipe. Add .7 oz of Fleur de Sel sea salt and 1 oz coriander. Brewed 4/13/13
April 27, 2013 am 11:08am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6 gal)
- 5 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 3.5625 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.25 lbs
Acidulated Malt; Weyermann®
Acidulated Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- 1.5 lbs
Wheat Liquid; Brewferm
Wheat Liquid; Brewferm
Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.
- .5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Hallertau - 4.3 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Corriander seeds - 10 Minutes (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 3526 Brettanomyces Lambicus
Wyeast 3526 Brettanomyces Lambicus
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Wo
Notes
Recipe for a dead style of salty sour beer called Gose. Make a sour mash 3 days before Made a starter with Brett Add 1.5 Lbs of Liquid Extra Light extract to 5 Qts of water - Boild for 20 Minutes Single Decoction Mash for 60 minutes, 60 minutes between 148-150 °F Add acid malt, mash extra 40 Minutes Boil hard for 60 adding hops with 60 minutes left in boil. .7 oz of Fleur de Sel sea salt to taste to be true to style at end of boil. When cooled add whole starter to wort.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: A - Berliner Weisse
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.028 - 1.032 |  |
| Terminal Gravity: | 1.007 | 1.003 - 1.006 | |
| Color: | 4.6 SRM | 2 - 3 | |
| Alcohol: | 5.6% ABV | 2.8% - 3.8% | |
| Bitterness: | 18.1 IBU | 3 - 8 | |
Discussion
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