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  • Gose 101


    A Gose for those not quite ready for bacterial souring, this recipe incorporates complexity with a Bruxellensis yeast strain, coriander, an atypical late boil addition of Nelson Sauvin hops, and sourness from lactic acid.


    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    4.5 lbs CBW® Bavarian Wheat DME 10 min boil Malt Extract
    0.25 oz Nelson Sauvin Hops (12.0% AAU) 10 min boil
    0.5 oz Coriander 10 min post-boil
    1 pack WLP644 Saccharomyces Fermenter
    0-2 tsp Lactic Acid (88%) Prior to bottling/kegging (optional)

    Procedures

    1. Dissolve extract in 5 gallons of water
    2. Bring to boil
    3. Add ¼ oz of Nelson Sauvin Hops
    4. Boil 10 min
    5. Turn heat off, add freshly cracked coriander in grain bag, steep 10 min
    6. Remove coriander and cool wort to 70°F
    7. Transfer to fermenter
    8. Pitch one pack of WLP644 Saccharomyces "Bruxellensis" Trois

    Primary Fermentation: 2-3 weeks at 70-75°F

    Secondary Fermentation:

    Fermentation Notes: Add lactic acid to suit taste (2 tsp for 5 gallons is suggested) prior to kegging/bottling. Force carbonate, or bottle condition with dissolved priming sugar and 1/4 pack of WLP644 Saccharomyces "Bruxellensis" Trois for 2-3 weeks.

    Original Gravity: 1.040

    Final Gravity: 1.009

    Alcohol by Weight:

    Alcohol by Volume: 4.0

    IBU: 5

    Color: 4 SRM

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