Part A: The idea
Gose (pronounced “Gose-uh”), a traditional German-style sour wheat beer brewed with coriander and salt. As you may have noticed, this style of beer has seen a recent resurgence in the US, but it is often a much more restrained version (less salty, less spice, cleaner flavor) than its German counterpart.
TL;DR A sour and salty beer… What!? Why?!
In my further exploration into funky and sour brewing, I have decided to attempt to the historical German sour Gose using a sour worting techinque and modern brewing practices, and a twist: using brettanomyces drie instead of a standard saccaromyces yeast to add additional complimentary fruit esters and complexity.
Part B1: Brewday (6/26/15)
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
|6 lb||American – Pilsner||37||1.8||52.2%|
|1 lb||American – Vienna||35||4||8.7%|
|3 lb||American – Wheat||38||1.8||26.1%|
|0.5 lb||German – Acidulated Malt||27||3.4||4.3%|
|1 lb||Flaked Oats||33||2.2||8.7%|
|0.25 oz||Cascade||Pellet||11.6||Boil||15 min||5|
|470 billion||Brettanomyces Drie||Slurry||68-72 F||~85%|
|1 tsp||Yeast Nutrient||Other||Boil||15 min|
|0.5 g||Gypsum||Flavor||Boil||0 min|
|20 g||Himalayan sea salt||Flavor||Boil||15 min|
|10 g||Coriander||Flavor||Boil||15 min|
- Mashed in at 156, lowered to 152 over 1 hour
- Gravity ended up at 13 brix, or 1.053 OG
- Initial ph was lowered to 4.5 using acidulated malts
Part B2: Sour Worting (6/26/15-6/28/15)
- 2 days prior to brewday, prepared DME + Lacto grain starter in a fully filled, closed mason jar
- once mash is finished, filled boil kettle, but did not boil…
- Added lacto grain starter and covered with sarap wrap
- Gently lifted corner of sarap wrap and pumped a layer of CO2 into the kettle (optional if using saran wrap, extra protection)
- Wrapped in heat blanket set to 120F for 48 hours, pH dropped to 3.3!
- Note: sour wort/mashes are downright scary pre boil. Viscous, furry, and foul-smelling. YUM.
Part C: Fermentation (6/28/15-7/12/15) & Fruit Additions
need pic of fermenator and temp control
- Fermentation took place at 68 degrees for 1 week, then allowed to raise to ambient room temp for another week. Gravity reading was at 1.009 which I felt was safe. Be careful bottling bugs!
- 6 gallon fermentor was split off into 5 batches
- 2 gallon Standard Gose (immediately bottled)
- 1 gallon dragonfruit (2 whole dragonfruits per gallon)
- 1 gallon Cherry Lime (2 lbs cherries, 4 limes)
- 1 gallon Grapfuit (Zest of 2 grapefruit, 1/4 cup juice)
- 1 Gallon Amarillo Hop & Peach (1 oz hops, 1 lb peaches)
- Cold crashed in fridge until fruit/sediment dropped (1-2 days depending on fruit)
- Bottled and corked in champagne bottled for safety (fermented with brett remember)
Part D: Tasting Notes (9/15/15)
Way early tasting note: Tasty, almost balanced, but it is young. Sourness is spot on, but a TINY bit too salty. Also, use less oats (reduce by half), its a slick mouthfeel.
|Original Gose (no fruit):
Similar to leipziger Gose. A tad too salty for my taste. Slight funk is nice. Mouthfeel is still a bit too much, reduce oats or eliminate from recipe.Summary: Reduce salt. 6/10
|Peach + Amarillo: Bright yellow color. Huge floral and stone fruit nose. Slight bitterness from hops plays well with salt. Allowed too much time on hops (3 weeks), got grassy. Brett drie funk is playing nicely into it as well.
Summary: shorten contact time for dry hops. 7/10
Massive grapefruit nose. Hazy yellow color. Again bitter plays well with the salt, even better than hops in this instance.Summary: keep it up 7/10
|Dragonfruit + 2 Tbsp Beet juice:
Light tropical nose, barely there. Hazy orange pink color with creamy head. Massive tropical fruit flavor with a slight sweetness.Summary: great mix, maybe try kiwi? 8/10.
Dark red with pink foam. Massive lime nose. A taste very much like a cherry Margarita due to the salt. The lime and cherry don’t seem to mix very well in this style.Summary: overpowering flavor. Use 1/2 amount cherries and way less lime. 5/10
Overall, a successful 1st time brew with plenty of notes to improve upon.