Gose 2015

>> Sunday, March 22, 2015


Lacto fermentation 24 hours after pitching
Today I'm brewing a Gose. This beer is a sour beer native to Goslar, Germany and is one of the few German styles that was exempt from the strict German Beer Purity law (Reinheitsgebot).

At one of our recent brew club meetings, one of our members brought an example of a Gose from Westbrook Brewing. The tartness level reminded me of a Berliner Weisse but it had added complexity from the salt and coriander additions. I decided to give this one a go so here's my first attempt at the style.  Here's the recipe as I'm brewing it:

3.0# Weyermann Pilsner Malt
4.5# Weyermann Pale Wheat Malt
0.5# Weyermann Acidulated Malt
0.5# Rice Hulls
14g Aged Hops (60 min)
28g Coriander (whirlpool)
21g Trader Joes Himalayan Sea Salt (whirlpool)
0.5t Wyeast Yeast Nutrient
Wyeast 5335 Lactobacillus pitched for 4-5 days before yeast (same as my Berliner Weisse process)
WLP029 German Ale/ Kölsch Yeast

Mash at 149F for 60 minutes, 90 minute boil, ferment at 67F.

Update 3/27/2015
I went ahead and pitched the Kölsch yeast today.

Update 4/7/2015
Pulled a sample tonight. It definitely has some sulfur notes from the yeast, but that's very common with this strain and it should dissipate over the next few weeks. The sourness level is lower than I was shooting for, but it's noticeable. Coriander is a little lower than I wanted too. Saltiness is probably just about right...it's noticeable, but it's not overpowering. I'd like more tartness and coriander, but this is probably much closer to style than what I intended. 

Updated 6/8/2015
I poured this beer at our club booth at the 2015 Mountain Brewers Festival. I really like the way it turned out but I would like more acidity and more coriander. More acidity might bring out more coriander character. The salt addition was just about perfect, but you could go with a tiny bit more (24-28g). Not bad at all for a first attempt at the style.

Update 8/9/2015
The Beehive Brew-Off wrapped up today. This beer took bronze for 27A Historical Beer. This recipe and process needs some refinement, but it's a good starting point.


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