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.
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)
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
Ingredients
4.5 lbs - CBW® Bavarian Wheat DME - 10 min boil0.25 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)
Directions
Dissolve extract in 5 gallons of waterBring 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