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
- Dissolve extract in 5 gallons of water
- Bring to boil
- Add ¼ oz of Nelson Sauvin Hops
- Boil 10 min
- Turn heat off, add freshly cracked coriander in grain bag, steep 10 min
- Remove coriander and cool wort to 70°F
- Transfer to fermenter
- 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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