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Author Replies
JeffB
05/31/09 04:41 PM  
Gose
So I am thinking of brewing a Gose soon and after searching the web and Mosher's "Radical Brewing" I have found very little about home brewing the style. I wanted to know if anyone had any suggestions. I am thinking of using 40% Pils malt, 60% White Wheat malt, my left over berliner yeast cake (US 05 and WL Lacto. d), 1/4 teaspoon kosher salt, .75 oz coriander.

The few recipes I have seen call for acidulated malt and german weizen yeast. I feel that the lacto I am pitching give enough sourness, and I don't read or remember tasting german weizen yeast characteristics in the style.

Suggestions? Thanks

JeffB
05/31/09 04:53 PM  
Re: Gose
I also failed to ask specifically about using the no boil method for this beer, or a short 15 minute boil.
Chris Kennedy
05/31/09 05:31 PM  
Re: Gose
From what I have read, there is significant variation in Gose beer. There is a locally made Gose at Golden City Brewery, and I believe for his main batch he just uses acid malt for the tartness. It is a very popular summer beer.

I imagine you can't go much wrong with just your favorite recipe/method for a berliner weiss and adding the coriander and salt to the mash or boil (if you do one). They seem to be fairly similar to each other.

DanF
06/01/09 07:23 AM  
Re: Gose
I'm planning on brewing a Gose this week. I've found some good feedback from the BrewBoard. Plan on something like:

42% White Wheat

31% Pils

5% Munich

10% Flaked Oats

10% Acid Malt

7-10 IBUs Saaz

.75-1oz Coriander

Not sure about the salt

I have a leftover cake from a Berliner as well with the same yeast/lacto combination. I also got a tube of WLP320 for some light esters. I may pitch a little bit of Brett C as well for kicks. Like CK said, it's a pretty open style, I see it as a mix between a Wit and Berliner.

Al B
06/01/09 02:51 PM  
Re: Gose
<<and I don't read or remember tasting german weizen yeast characteristics in the style>>

I don't recall a hefe yeast either, if it did it would be a subtle one like WY 3333. Definately not Weihenstephan yeast. Perhaps a kolsch or german ale strain. WL 3220 American hefe should be good too.

Great lawnmower beer.

David M
06/02/09 09:33 AM  
Re: Gose
Not that I have any experience with this style, but I have a suggestion for the salt. Make a low-ball addition to the boil, and add to taste when bottling/kegging.
DanF
06/02/09 07:25 PM  
Re: Gose
David - I'm going to take MikeT's advice and add the salt at kegging so to not interfere with fermentation (whether or not that's a significant concern).

I'm still not sure what to do with the acid malt and lacto combination.

Al B
06/02/09 09:24 PM  
Re: Gose
I see Randy Mosher calls for Bavarian Weiss in his Gose (Radical Brews)....and a lb of acid malt. 1/4 tsp kosher salt.

JeffB
06/03/09 12:22 AM  
Re: Gose
Al B, I read that too, but after reading about traditional methods/history of the style I feel that it should be lacto and sacc. I also think that a bavarian yeast may be a little over powering, at least after trying Lep Gose. I kind of agree with DanF that it is a hybrid wit and berliner. So I think I will brew this in the next couple of weeks using the recipe above and will probably go with the short boil method.

Thanks for the advice, and if you have any more please shoot it my way

DanF
06/03/09 07:19 AM  
Re: Gose
JeffB, I'll be brewing this today. I decided on a double decoction, no boil similar to what I did for the Berliner.

I'm going to shoot for 5-7 IBUs in the mash hop and likely add some Brett C for interest.

I'll post my eventual recipe on my blog later this afternoon.

http://citybrewer.blogspot.com/

JeffB
06/04/09 12:09 AM  
Re: Gose
DanF,

I have actually been following your blog for about a month now and really enjoy it. I saw your post let me know how it goes as I wont be able to brew my Gose for at least a week or two.

Unless I missed it, how much salt did you use and when did you add it?

DanF
06/04/09 06:19 AM  
Re: Gose
Jeff - I'm taking MikeT's advice and will add salt (dissolved in water) at kegging. There's a possibility the salt addition could mess with fermentation. It'll probably be somewhere in between 2-4 Tbls/1oz as I've been seeing on other recipes (I have some alderwood smoked salt, what could be an interesting experiment too).
DanF
06/17/09 09:37 AM  
Re: Gose
So I took a sample of the Gose; gravity is down to 1.010 from 1.050 and a thin, streaky pellicle is starting to form. Flavor is a pretty complex mix of lactic and Brett with the coriander in the background and a nice bready finish. Can't wait to see where it goes from here. I highly recommend anyone who likes Berliners to try and brew a Gose.
JeffB
06/17/09 04:59 PM  
Re: Gose
Nice. I think I will be brewing this beer asap. I am running out of carboys at the moment. Do you think the Brett C. Added much to the beer or would you get a cleaner beer from not having it. I have a all Brett C. beer right now and am planning to bottle soon.

Also, your upcoming saison with the roselare sounds good.

DanF
06/17/09 08:56 PM  
Re: Gose
I think the Brett C has added quite a bit of flavor even though the beer is less than a month old. Right now it's just a vague funkiness with no real focus to it. I'd recommend going without it next time, but at least this way it distinguishes it from the Berliner even more. I'm curious to see what 10% Acid malt does instead of Lacto also.

The saison should be interesting for sure...

EugeneB
06/28/09 07:17 PM  
Re: Gose
any advice on an extract Gose?
DanF
06/29/09 06:38 AM  
Re: Gose
Just go with a normal Berliner recipe:

2.75# Wheat LME

2.75# Pils LME

.5oz Hallertau 15min

Then you need to decide how to get the acid in there. I'm not sure if you can steep acidulated malt, so you may want to pitch a pack of Lacto with some neutral yeast (Euro perhaps), and of course the spices. Should work out really well. I'm planning to keg mine today.

JimmyV
07/13/09 08:27 PM  
Re: Gose
Hey guys,

I just did a gose on Friday. Pretty much followed Randy's recipe in Radical Brewing. Did a 1L starter with 3068 and fermented at ~64F to keep the banana down.

Just tasted a ferementer sample. It has a nice coriander nose (maybe a little too much) and then a nice lacto tang finish. Pretty much right between a wit and berliner, to me anyway.

No noticeable saltiness, so I might add a little more at kegging. Seems like something that's easy to over-do.

I'll report back on the final results. When I get it kegged/carbed.

Hope that helps.

Jimmy

DanF
07/13/09 09:23 PM  
Re: Gose
Jimmy - How much coriander did you add (and salt)? I added only 16 gm to about 4/4.5 gal in the keg and it's not particularly noticeable. Mine has considerable twang but not too much brett character. I bottled about 18 (bottled conditioned) so I'm hoping to see how they develop. I definitely see you're definition of it; I generally tell people it's cross between a Berliner and Wit.
Jimmy
07/13/09 11:38 PM  
Re: Gose
It was around 10-12gms coriander for 3-3.5 gallons. I didn't notice that it was all I had left until I went to add it. Salt was 1/4 tsp. as recommended in the book.

I only tossed it in the kettle while it was cooling at 170F, so maybe that helped preserve some aroma. The wort is now only 3 days old, so I guess it will fade a bit more.

I missed the starting gravity from the mash and had to boil off some extra to get back to it, so that's why the batch size was smaller. I'm going to re-brew it shortly but I wanted to get an idea about the spicing at least.

JimmyV
07/14/09 09:35 AM  
Re: Gose
One more thing I thought of. I usually crush spices in a mortar before adding them. Just enough to break open the berries which could increase the effect, over just adding them whole.
EugeneB
07/27/09 11:14 PM  
Re: Gose
So I am getting ready to make one. I decided to do a mini mash with the acidulated malt. I plan on up-ing the coriander from the responses here. Also still not sure how much and when to use the salt. Another question, I plan on propagating a yeast from a commercial beer for this, any recommendations? I was thinking Bells Oberon. Obviously, want something not overpowering.
DanF
07/28/09 06:34 AM  
Re: Gose
I used 1oz of Coriander that was ground to dust in my VitaMix and I think it turned out to be a good amount, but YMMV due to taste and quality of the coriander. For salt, I went with 11gm salt for 18 bottles and 16gm for about 4 gallons (keg). The amounts are slightly different with the bottles getting more. I can't said it's even detectable, but I don't think it should be. Why do you want to propagate yeast for this? I don't think it should have much estery character. But, Oberon is a very cleanly fermented beer so I think that'd be a good choice.
EugeneB
07/28/09 03:06 PM  
Re: Gose
<<Why do you want to propagate yeast for this?>>

Its just cheaper and more fun in my opinion. I could get an Oberon 6pack for $10, have beer and yeast. Also allows me to learn more about the commercial beer.

petec
07/28/09 03:35 PM  
Re: Gose
I think Oberon is a basic, low esters, neutralish yeast. I would propigate something more interesting perhaps for the time investment but thats just me.

petec

EugeneB
07/28/09 06:26 PM  
Re: Gose
The basic, low esters, neutralish yeast is perfect b/c I intend to get the flavors from the coriander, the lacto, and I will be throwing in some Brett C as well.
DanF
07/28/09 08:10 PM  
Re: Gose
I see petec's point. If you're just going to want a low ester producing yeast, why not use US05/04 and mash really high. Add the lacto 24-36hrs out along with the brett and finish with a pack of dried yeast. If you're going to buy both Brett and Lacto, you're looking at $15+ right there, so I would take a shortcut with the sacch. My $.02.
DanF
07/28/09 08:11 PM  
Re: Gose
Just posted an updated tasting on my blog of the bottled Gose. The tap version will come in another week or so:

http://citybrewer.blogspot.com/2009/07/tasting-gose-bottled.html

EugeneB
07/29/09 01:59 AM  
Re: Gose
<<US05/04 and mash really high. Add the lacto 24-36hrs out along with the brett and finish with a pack of dried yeast. If you're going to buy both Brett and Lacto, you're looking at $15+ right there, so I would take a shortcut with the sacch. My $.02>>

I am not doing a full mash but a mini mash with acidulated malt for the lacto character. Also not buying the Brett C but getting it from a commercial beer as well.

JeffB
08/12/09 04:45 PM  
Re: Gose
So I finally did it and I brewed my Gose. Thanks for all the insight, hints, and experiences. I went with .70 oz coriander, 1/2 tsp of salt, a light 15 minute boil, and mash hops. will be pitching my US-04/Lacto cake from my berliner.

I have a question though, when I racked my beer into the fermenter it seems to have a gray-ish hue to it. Is that normal for a beer with lots of coriander? Did anyone else see this?

DanF
08/12/09 05:28 PM  
Re: Gose
Jeff, I noticed both my Berliner and Gose had some strange looks to it, mostly sustained haziness. I could contribute it to the no boil, but I'm not quite sure. I can't imagine coriander would cause color issues. I'm sipping on one of my Gose bottle gushers as we speak. I love it, I hope yours turns out as well. If it ferments pretty far (<1.007) consider adding Brett at bottling, I think it really compliments the other flavors.
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