SeaQuench Sour (For 5 US gallons [19 L])
Sam Calagione, Dogfish Head Craft Brewery, Delaware, USA
Original gravity: 1.044 (11°P)
Final gravity: 1.012 (3.1°P)
Bitterness: 10 IBU
Alcohol: 4.9% by volume
Apparent attenuation: 72%
MALTS
4.15 lb. (1.89 kg) Pilsner malt
3.7 lb. (1.68 kg) white wheat malt
0.96 lb. (0.44 kg) acidulated malt
HOPS
0.5 oz. (14 g) Cascade, 5% AA @ 60 min.
*Lactic acid to adjust pH as necessary to get down to pH 4.5 at end of boil
Ale
ADDITIONAL ITEMS
0.26 oz. (7 g) crushed/smashed black limes @ 10 min.
0.54 oz. (15 g) sea salt @ 10 min.
0.48 oz. (13 g) crushed/smashed black limes @ flameout
2.6 oz. (73 g) coconut, in primary, warm addition
1 lime, zest+juice, in primary, warm addition
8.6 oz. (241 g) coconut, in secondary, cold addition
SOURING AGENT
Lactobacillus plantarum in the form of 1-2 GoodBelly StraightShots® per 5 gallons (19 L)
BREWING NOTES
Mash Target mash temp: 154°F (68°C)
Boil 60 minutes
Knockout @120°F (49°C) into purged fermentor, no aeration. Pitch Lactobacillus.
After the pH reaches 3.5 or lower (16–20 hours), aerate the wort by recirculating the wort in the fermentor and injecting oxygen inline. During that process, pitch ale yeast and ferment until you hit final gravity (usually 3–5 days).
Add first coconut and the lime zest and juice while the fermentor is still at room temperature. After 2–3 days, crash to 33°F (0.5°C) and rack into a secondary tank that has another dose of coconut waiting for the beer. After 3 days of soaking with coconut, the beer is ready to serve.
“Strong English” Gose (all-grain) (For 5 US gallons [19 L])
Gordon Strong, BJCP Director, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.008 (2.1°P)
Bitterness: 9 IBU
Alcohol: 4.5% by volume
Apparent attenuation: 80%
5.0 lb. (2.3 kg) German wheat malt
3.5 lb. (1.6 kg) Belgian Pilsner malt
HOPS
0.7 oz. (20 g) Czech Saaz, 3% AA first wort hop
WATER
Reverse osmosis (RO) water
0.25 tsp. 10% phosphoric acid per 5 gallons (19 L) or until pH 5.5 at room temperature
1 tsp. (5 g) calcium chloride (CaCl2) to the mash
YEAST
Wyeast 1007 (German Ale) or White Labs WLP029 (German Ale/Kölsch) yeast*
*Two days before brew day, make a 1 qt. (1 L) yeast starter with the German ale strain, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.
ADDITIONAL ITEMS
0.26 oz. (7.5 g) coriander seed, freshly ground @ 0 min.
0.35 oz. (10 g) kosher salt @ 0 min.
SOURING AGENT
19 capsules Swanson’s Probiotic Lactobacillus plantarum Inner Bowel Support (10B cells/capsule)
BREWING NOTES
Mash Target mash temp: 149°F (65°C)
Boil 10 min.
On brew day, mash the malts at 149°F (65°C) in 13 qts. (12 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168°F (76°C) to mash out. Recirculate for 20 min. Sparge with 168°F (76°C) water until 6.5 gallons (25 L) of wort is collected.
Raise the wort to a boil and hold for 10 minutes. Do not add the hops at this time. After the boil, chill to 95°F (35°C). Add the powder from 19 capsules of Swanson’s Probiotic L. plantarum Inner Bowel Support (10B cells/capsule). Do not pitch the German ale yeast at this time. Purge the kettle with CO2 and cover. Hold for 12 to 24 hours at 95°F (35°C), or until pH drops to 3.4. Add the hops, bring the wort to a boil, and boil for 90 minutes. Turn off the heat, then add the coriander in a mesh bag and the salt. Steep for 5 minutes then remove the bag. Chill to 64°F (18°C), pitch the yeast starter, and ferment until complete. Rack the beer. Prime and bottle condition, or keg and force carbonate to 3 volumes CO2. Use 1 cup (132 g) corn sugar if priming.
Haarlemmermeer “K”ose (For 5 US gallons [19 L])
Kristian England PhD, BJCP Education Liaison and Bent Brewstillery, Minnesota, USA
Original gravity: 1.042 (10.5° P)
Final gravity: 1.008 (2.1° P)
Bitterness: 9 IBU
Color: 2 SRM
Alcohol: 4.5% by volume
Titratable acidity: 8–9 mg/L
MALTS
3.21 lb. (1.46 kg) Canadian Superior Oat malt (NOT flaked oats)
2.81 lb. (1.28 kg) Rahr Old World Pilsner malt
2.0 lb. (0.9 kg) Rahr red wheat malt
HOPS
1 oz. (28 g) Czech Saaz, 3% AA First wort hopping (FWH)
ADDITIONAL ITEMS
0.32 oz. (9 g) coriander seed, freshly ground @ 0 min.
0.35 oz. (10 g) kosher salt @ 0 min.
0.28 oz. (8 g) Fermentis K-97 yeast, NOT rehydrated, sprinkled on top. DO NOT OVER PITCH. Any neutral strain will do fine.
SOURING AGENT
House lacto blend (or your favorite method)
RECIPE NOTES
A little twist on your Leipzig-style Gose. Grist is for a Dutch Kuyt beer (40% oat malt, 35% Pilsner, 25% wheat) but plays really nicely in a Gose. Don’t be afraid of the loads of oats—as long as you use oat malt, and not flaked/rolled/naked oats you’ll be fine. This is a basic Gose recipe but below you’ll find some neat twists and variations.
BREWING NOTES
Mash Target mash temp: 153°F (67°C)
Boil 75 min.
Dough in to reach 153°F (67°C) at 1.3 qt/lb. Rest 5–10 min. Vorlauf 5–10 min. Iodine test for conversion. No mash out. Collect 6 gal (23 L) in the kettle sparging at 166°F (74°C). Boil until it breaks (10–12 min). Chill to 110°F (43°C) and run wort back into kettle injecting CO2 through oxygenation stone. Pitch adequate souring bugs. Terminal pH 3.2–3.4 in 12–18 hours. Raise and boil for 75 min. Add salt and spice at flameout. Whirlpool 10 min, let stand 10 min. Chill to 62°F (17°C) and pitch yeast. Package at 2.7–3 volumes CO2. Titratable acidity should be around 8–9 mg/L (0.8–0.9%).
VARIATIONS
Greyhound: 3 ruby red grapefruits, zest (0 min), juice into primary. Double salt but add after primary. May not want to let the wort get too sour, as the grapefruit brings loads of acid to the party.
Brohx Gose: Swap yeast for Fermentis BE-256 (0.17oz., or 5 g). At bottling, add Brettanomyces bruxellensis at 1 million cells/mL. Condition 3 weeks.
Genever (1.055 OG, 6% ABV):—Increase grist proportionally to reach new gravity. 2–3 oz. (56–84 g) crushed Juniper added in mash. 5˝–10˝ (13–26 cm) Black Swan toasted white oak in primary, remove on racking. A shot of genever (Dutch gin) in the finished pint does nice things.
Triple X FunkDown (1.060 OG, 6.5% ABV):—No boil. Sparge directly into vessel and add salt and let spices steep for 10 min then pull them. Chill to 110°F (43°C) and proceed with your spontaneous ferment or chuck in a bunch of mixed culture. (Check out American Sour Beers by Michael Tonsemeire for more information on spontaneous fermentations.)
T.N.D.M.M. (Topknot Neckbeard Dutchbag Mosaic Moutere) (1.084 OG, 10% ABV): Fire up the ‘fixie’ and throw all common sense out the window. Double all grist, kettle hops, and yeast. Add: 1.77 oz. (50 g) Mosaic cryo pellets in whirlpool; 3.5 oz. (100 g) Mosaic cryo pellets in primary, at half gravity; 1.77 oz. (50 g) Mosaic cryo pellets in secondary; and 7.75 oz. (220 g) Moutere pellets in secondary (+3 days).
Yuja Gose (For 5 US gallons [19 L])
Ryan Blocker, Galmegi Brewing Co., South Korea
Original gravity: 1.043 (10.5°P)
Final gravity: 1.008 (2.1°P)
Bitterness: low
Alcohol: 4.6% by volume
Apparent attenuation: 81%
MALTS
3.8 lb. (1.72 kg) wheat malt
4.66 lb. (2.12 kg) base malt
HOPS
0.17 oz. (4.75 g) Nugget, 13.0% AA @ 5 min.
YEAST
House ale yeast (a neutral ale yeast is an appropriate substitute)
ADDITIONAL ITEMS
0.17 oz. (4.75 g) coriander, freshly ground
0.27 oz. (7.6 g) roasted sea salt
3.5 oz. (104 mL) yuja fruit (called yuzu in Japanese)
10 capsules Swanson’s Probiotic Lactobacillus plantarum Inner Bowel Support (10B cells/capsule)
BREWING NOTES
Mash Target mash temp: 153°F (67°C)
Boil 60 min.
Mash as normal and runoff to the kettle. Boil wort for 10 minutes to sanitize and drive off any oxygen. During this boil, pre-sour the wort to 4.5 pH with a lactic acid addition. Blanket kettle headspace with CO2 then chill wort to 113°F (45°C) and pitch L. plantarum. The kettle is allowed to free-fall in temperature overnight to about 40°C (104°F). Target wort pH of 3.4 in about 18–24 hours, then boil and proceed as normal. (See “Souring the Beer” in chapter 4 for more information on Lactobacillus rates.) Steep salt, hops, and coriander for 5 min. (whirlpool). Cool to 70°F (21°C) and ferment as normal with your house yeast culture. Beer is infused with yuja (the Korean name for yuzu, a type a citrus fruit) after fermentation, but before chilling.
Rueben’s Gose (For 5 US gallons [19 L])
Adam Robbings, Reuben’s Brews, Washington, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.010 (2.6°P)
Bitterness: 6 IBU
Alcohol: 4.2% by volume
Apparent attenuation: 76%
MALTS
54% Pilsner
44% white wheat
2% rice hulls
HOPS
0.3 oz. (8 g) Mt. Hood, 5% AA @ 60 min.
Sea salt and Indian coriander in last 2 minutes of the boil
Wyeast 1056 American Ale yeast.
SOURING AGENT
Lactobacillus
BREWING NOTES
Mash Target mash temp: 152°F (67°C)
Boil 10 min.
Mash, lauter, and sparge like a normal beer. Adjust mash pH to 5.3 with lactic acid.
Bring wort to 180°F (82°C) for 10 minutes to pasteurize.
Crash cool the wort to 110°F (43°C), adjust pH to 4.5 with lactic acid.
Purge the kettle with CO2. Continuously blanket the wort during souring.
Inoculate with Lactobacillus taken from a prior batch.
When the wort hits pH 3.5 then harvest Lactobacillus for your next batch. Turn the burner on and start the rest of the process just as if it’s a normal beer post lauter. (See “Souring the Beer” in chapter 4 for more information on Lactobacillus fermentations.)
Tiny Bubbles (For 5 US gallons [19 L])
Eric Rose, Hollister Brewing Company, California, USA
Original gravity: 1.044 (11°P)
Final gravity: 1.010 (2.6°P)
Bitterness: 3 IBU
Alcohol: 4.5% by volume
Apparent attenuation: 77%
MALTS
2.27 lb. (1.03 kg) Pilsner
4.6 lb. (2.09 kg) white wheat malt
0.79 lb. (0.36 kg) Munich malt
0.83 lb. (0.38 kg) acidulated malt
0.25 lb. (114 g) rice hulls
5.16 oz. (144 g) Saaz, in the mash
YEAST
Bavarian hefeweizen yeast
ADDITIONAL ITEMS
0.21 oz. (5.9 g) sea salt, last 5 min. of the boil
1.0 oz. (28 g) Indian coriander, last 5 min. of the boil
SOURING AGENT
Lactobacillus delbrueckii
BREWING NOTES
Mash Target mash temp: 149–150°F (65°C)
Boil 45 min.
Brewhouse operation as normal beer and as per above.
At the end of whirlpool, cool the wort to 95° F (35°C). Exclude oxygen. Send the wort to the fermentor. Pitch L. delbrueckii.
Check pH every 12 hours.
Allow the wort to sour to desired taste (I am guessing from experience that this will be around pH 3.3–3.5 and would be reached in about 2–4 days).
Cool fermentation to 78°F (25.5°C) and pitch Bavarian hefeweizen yeast.
Maintain 78°F (25.5°C) for approximately 8 days. At the end of fermentation cool to 33°F (0.5°C).
Guimas Gose (For 5 US gallons [19 L])
Lucas Hendricks, The Cebruery, Philippines
Original gravity: 1.033 (8.3°P)
Final gravity: 1.010 (2.6°P)
Bitterness: 8 IBU
Color: 4.5 SRM
Alcohol: 4.2% by volume
Apparent attenuation: 69%
3.0 lb. (1.37 kg) Pilsner malt
3.0 lb. (1.37 kg) white wheat malt
6.7 oz. (190 g) caramel aromatic malt
HOPS
0.15 oz. (4 g) Topaz, 14% AA @ 60 min.
YEAST
German Kölsch ale yeast
ADDITIONAL ITEMS
0.84 oz. (23.8 g) sea salt, in boil
0.84 oz. (23.8 g) coriander, in boil
26 oz. (0.75 L) mango puree, in secondary
SOURING AGENT
Lactobacillus and other microbes from Pilsner malt
BREWING NOTES
Mash Target mash temp: 142–150°F (61–65°C)
Boil 10 min.
Post sparging, let the wort naturally cool from mash-out temps down to 110°F (43°C)(this usually takes about 18 hours) keeping a blanket CO2 on the wort. During this time acidify the wort using food-grade lactic acid from ~5.2 pH down to about ~4.6 pH. Inoculate with Pilsner malt and some active sour wort from the last batch. (You can also explore other souring techniques in chapter 4). Rest for 24–48 hours, checking pH every 12 hours. Boil for 10 minutes with your bittering hop, and add equal parts local sea salt and coriander. Pitch ale yeast. Ferment for 15 days, then do a secondary fermentation on mango puree, (usually about 4% by volume) for 5 days. This increases the gravity slightly, which ferments out nearly completely. Then we add sodium citrate and benzoates to stabilize.
Bullpen Hijinks Sunflower Seed Gose (For 5 US gallons [19 L])
Will Meyers (with Alex Corona and Kevin Dwyer), Cambridge Brewing Co., Massachusetts, USA
Original gravity: 1.040 (10°P)
Final gravity: 1.008 (2.1°P)
Bitterness: 12 IBU
Alcohol: 4.2% by volume
Apparent attenuation: 79%
MALTS
5 lb. (2.27 kg) wheat malt
3 lb. (1.36 kg) 2-row pale malt
0.25 lb. (114 g) melanoidin malt
0.15 lb. (68 g) acidulated malt
2 lb. (0.91 kg) malted sunflower seeds, cracked
OR
2 lb. (0.91 kg) roasted unsalted sunflower seeds, cracked
HOPS
0.75 oz. (21 g) Hallertauer, 4% AA @ 60 min.
YEAST
London ale or California ale yeast
ADDITIONAL ITEMS
0.50 oz. (14 g) ground coriander @ 5 min.
0.63 oz. (18 g) sea salt @ 5 min.
SOURING AGENT
Lactobacillus from “live active culture” yogurt or pure Lactobacillus cultures from your local yeast supplier. See the “Souring the Beer” section in chapter 4 for more information.
Mash Target mash temp: 148–149°F (65°C) for 60 min.
Boil 90 min.
The beer Bullpen Hijinks is brewed in the Leipzig Gose style with a twist. The remainders from sunflower oil production were malted by Andrea Christian of Valley Malt in Hadley, Massachusetts to create a unique ingredient.
Purge brew kettle with CO2 at very low pressure to remove oxygen. Mash as normal. Sparge mash to collect a full kettle volume. Minimize splashing and agitation. Maintain a very low flow of CO2 over surface of wort. Boil wort for 5 minutes to sterilize. Then cool wort in kettle to 110°F (43°C); measure your starting wort pH. Draw off some warm wort and fully mix in 4–6 oz. (114–170 g) of fresh “live active culture” yogurt.* Then gently pitch in to the kettle. Periodically over the next 24–36 hours, gently mix to keep lactic cultures in suspension. Monitor wort pH and temperature every 4–6 hours. When wort pH is at your desired level of acidity (around 3.4–3.8), bring the kettle to a boil. Boil hops for 60 minutes. Add coriander and sea salt in the last five minutes of the boil. Cool wort as normal and pitch London ale or California ale yeast.
* Alternately you can use pure Lactobacillus cultures from your local yeast supplier.
Geisterzug Gose (For 5 US gallons [19 L])
Sebastian Sauer, Bierkompass, Freigeist Bierkultur, Germany
Original gravity: 1.046 (11.6°P)
Final gravity: 1.008 (2.1°P)
Bitterness: 10 IBU
Alcohol: 5.1% by volume
Apparent attenuation: 82%
MALTS
4.65 lb. (2.11 kg) pale wheat malt
3.66 lb. (1.66 kg) Pilsner malt
0.42 lb. (190 g) pale malt
0.4 oz. (11 g) Spalter Select, 6% AA @ 60 min.
YEAST
Ale, top-fermenting house yeast
Lactobacillus for kettle souring
ADDITIONAL ITEMS
5.5 oz. (157 g) coriander @ whirlpool
2.2 oz. (63 g) spruce tips @ whirlpool
2.2 oz. (63 g) salt @ whirlpool
SOURING AGENT
House Lactobacillus culture or pure Lactobacillus cultures from your local yeast supplier
RECIPE NOTES
Geisterzug Gose is Freigeist Bierkultur’s classic, historically inspired Gose. This is a two step-infusion and kettle-soured Gose. Because there are historical references to Gose containing spruce when brewing a Gose, we used spruce twigs in the whirlpool in this beer. Freigeist Bierkultur’s own top-fermenting house yeast is used for sour beers like Berliner weisse and Gose. The main fermentation temperature is 71°F (22°C) and the beer gets cooled down for secondary fermentation.
BREWING NOTES
Mash 143.5°F (62°C) and hold it for 30 minutes at that temperature. Then raise the temperature to 161.5°F (72°C) for another 30 minute rest. Mash out at 172.5°F (78°C).
Boil 60 min.
Mash in with 143.5°F (62°C) and hold it for 30 minutes at that temperature. Then raise the temperature to 161.5°F (72°C) for another 30 minute rest. Mash out with 172.5°F (78°C) water. Then runoff to the kettle. Once the kettle begins to fill, cool the wort and drop the temperature to 116.5°F (47°C). Add the house Lactobacillus culture or your favorite pure Lactobacillus culture from your local yeast supplier for kettle souring. When the wort gets to a pH of 3.2, bring the kettle to a boil.
Gose Long (For 5 US gallons [19 L])
Jennifer Talley, Auburn Ale House, California USA
Original gravity: 1.040 (10°P)
Final gravity: 1.002 (0.5°P)
Bitterness: 4–7 IBU
Alcohol: 4.9% by volume
Apparent attenuation: 95%
MALTS
3.96 lb. (1.8 kg) Pilsner malt
3.17 lb. (1.44 kg) malted wheat
0.95 lb. (0.43 kg) unmalted wheat
HOPS
0.33 oz. (9 g) Hallertau Mittelfrüh, 4% AA @ 60 min.
YEAST
Brettanomyces bruxellensis and low-attenuating saison yeast (Wyeast 3724 Belgian Saison)
ADDITIONAL ITEMS
0.74 oz. (21 g) sea salt @ 5 min.
1.47 oz. (42 g) Indian coriander, freshly ground @ 2 min.
SOURING AGENT
Lactobacillus delbrueckii
BREWING NOTES
Mash 149–150°F (65–66°C)
Boil 60 min.
Fermentation Temp: Lactobacillus is grown in light-colored, unhopped wort of 7–10°P (1.028–1.040) strength one week prior to Gose brew day. On day of brew, pitch Lactobacillus into fermentor and knockout Gose brew at 95°F (35°C). No oxygen added at this point. After 3–4 days of fermentation, reduce temperature to 75–76°F (24°C) and pitch both Brettanomyces and low-attenuating saison yeast. The saison yeast will take off initially and then peter out; then the Brettanomyces will go the long haul and finish the beer. The total time of production should be about 1 month.
Finishing/Maturation/Carbonation
Once 0.5°P is achieved, drop temperature to 33°F (0.5°C) and cold condition 1 week. Transfer to serving vessel with no fining agents or filtration. Carbonate to 2.75 volumes CO2 and serve.
Gosaic (100% Mosaic Dry-hopped Gose) (For 5 US gallons [19 L])
Alex Tweet, Fieldwork Brewing Company, California, USA
Original gravity: 1.041 (10.3°P)
Final gravity: 1.008 (2°P)
Bitterness: 11 IBU
Alcohol: 4.3% by volume
Apparent attenuation: 80%
MALTS
4.6 lb. (2.09 kg) Pilsner malt
3.17 lb. (1.39 kg) malted wheat
0.43 lb. (200 g) acidulated malt, moistened
HOPS
1.28 oz. (37 g) Mosaic hops @ whirlpool
5.12 oz. (146 g) Mosaic hops @ dry hop
YEAST
Wyeast 3711 French Saison and California Ale yeast blend.
0.20 oz. (5.9 g) gypsum @ mash
0.16 oz. (4.6 g) French grey sea salt @ post boil
1.5 tsp (6.6 g) yeast nutrient @ post boil
SOURING AGENT
Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus delbrueckii, plus 5.6 oz. (160 g) Pilsner malt.
BREWING NOTES
Mash 148°F (64°C)
Boil 45 min.
To sour the beer, fill the kettle and boil the wort for 15 minutes. Then drop the wort temperature down to 100°F (38°C) while running CO2 through a venturi injector to deoxygenate the wort. Flush the headspace of the kettle with CO2. When the wort is down to temp, pitch a blend of Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus delbrueckii, and hang a bag of Pilsner malt in wort. Let it sit over the weekend or until until pH reaches 3.6. At pH 3.6, boil for 45 minutes with no bittering hops. Add French grey sea salt and yeast nutrient (use triple the normal amount of yeast nutrient to increase nitrogen content for the Lactobacillus) and add Mosaic in the whirlpool. Ferment with ale yeast blend at 66°F (19°C). After terminal gravity, dry hop with Mosaic. Five days later, cold crash and carbonate the beer.
Keypunch Gose (For 5 US gallons [19 L])
Bret Kollmann Baker, Urban Artifact Brewing, Ohio, USA
Original gravity: 1.037 (9.25°P)
Final gravity: 1.004 (1°P)
Bitterness: 11 IBU
Alcohol: 4.3% by volume
Apparent attenuation: 89%
2.87 lb. (1.30 kg) pale ale malt
2.80 lb. (1.27 kg) red wheat malt
1.69 lb. (0.77 kg) light Munich malt
HOPS
0.613 g of CO2 hop extract
YEAST
Omega Yeast OYL-044 Kolsch II
ADDITIONAL ITEMS
0.11 oz. (3 g) fresh coriander @ flameout
0.77 oz. (22 g) sea salt @ flameout
1.69 lb. (0.77 kg) fresh key lime puree added to the fermentor on day three of fermentation
SOURING AGENT
Lactobacillus OYL-605
BREWING NOTES
Mash 148°F (64°C)
Boil 60 min.
Go through a pre-boil acidification with a house culture of Lactobacillus in a dedicated souring vessel. Mash and lauter like any normal beer, runoff to the boil kettle, and pasteurize the wort at 180°F (82°C). From there, run it into an acidification tank and chill to between 70–74°F (21–23°C) and pitch a pure culture of Lactobacillus. We have found that by keeping the temperature cooler we get a much cleaner sour flavor and character. The souring process takes about 1–2 days to reach target acidity.
(Frehmten) Bestekrug Gose (For 5 US gallons [19 L])
Benedikt Rausch, Frankfurt, Germany (http://wilder-wald.com)
Original gravity: 1.060 (14.7°P)
Final gravity: 1.014 (3.6°P)
Bitterness: 20 IBU
Alcohol: 6% by volume
Apparent attenuation: 76%
MALTS
11.9 lb. (5.4 kg) floor-malted wheat malt (Weyermann)
1.0 lb. (0.45 kg) rice hulls
HOPS
1.2 oz. (34 g) Hallertau, 4% AA @ 120 min.
YEAST
Yeast choice is a tricky one since originally they would let it ferment without adding any yeast, only relying on the dormant yeast of the wooden fermentor and the cellar. Since those yeast would survive in wood, an approximation would be to use kveik. Pitch something like Sigmund’s Voss Kveik (Yeast Bay) when cooled to 35°C. The alternative route would be to spontaneously ferment over and over in a wooden vessel and let a culture develop. Another way would be to use an open fermentor and do a wild fermentation for 24–48 hours, then transfer to a carboy or barrel. Let it ferment out for 2–3 weeks.
WATER
Suggested water profile from RO water (all in ppm): calcium 20, magnesium 6, sodium 28, sulfate 22, chloride 45, bicarbonate 60.
SOURING AGENT
None
This is a recipe that attempts to recreate an early Golsarian Gose that was made without the use of the kettle souring technique. Souring would have been done by yeast and or bacteria after the wort was cooled. This would be called Bestekrug (best jug) and would represent the best quality Gose that was served in Goslar in the late Middle Ages. If you want to make something special you can alter it using tinctures of wormwood and cinnamon (see amounts below)—this is called a Frehmtenbestekrug. Wormwood and cinnamon aromas go very well together, especially in combination with the older spruce twigs. Be cautious with wormwood, it is really potent. I recommend 5 mL (1 tsp) of wormwood tincture for 5 gallons. You can be heavier handed with cinnamon and use between 30–50 mL (1–1.7 fl. oz.) tincture. Usually this beer would be served directly from the cask, like real ale. But some sources state that stone bottles were filled and given a second fermentation.
BREWING NOTES
Mash 149°F (65°C)
Boil 120 min.
After boiling, run through a filter stuffed with spruce twigs. Use younger twigs for a more citrus character and older for a more resinous aroma.
Gruit Gose (For 5 US gallons [19 L])
Tim Bray and Jeff Neumeier, Foggy Coast Brewers, California, USA
Original gravity: 1.033 (8.3°P)
Final gravity: 1.005 (1.3°P)
Bitterness: very low to none
Alcohol: 3.7% by volume
Apparent attenuation: 85%
MALTS
3.27 lb. (1.48 kg) Pilsner malt
3.27 lb. (1.48 kg) white wheat malt
None.
ADDITIONAL ITEMS
0.63 oz. (18 g) coriander
0.32 oz. (9 g) sea salt
Gruit
1.54 oz. (44 g) dried dandelion root
0.77 oz. (22 g) fresh or dried yarrow flowers
0.39 oz. (11 g) dried mugwort
0.35 oz. (10 g) dried chamomile flowers (optional)
SOURING AGENT
Lactobacillus plantarum (Make starter 24 hours before brewing.)
YEAST
White Labs WLP644 Sacchromyces “Brux” Trois
BEER NOTES
This recipe is for a light, dry base beer with restrained tartness and light salinity, providing the background for a little earthiness from the dandelion root, an herbal tea quality from the mugwort, and a bright floral character from the coriander and yarrow. The quantities in this recipe will leave noticeable but restrained herbal character that enhances the Gose character.
BREWING NOTES
Mash Mash temp 148°F (64°C)
Boil 1 min.
Mash at 145–150°F (63–65°C) for one hour; mash out, vorlauf, runoff wort as usual. Add salt, bring to boil, turn off heat and chill to 120°F (49°C). Add active Lactobacillus culture; blanket the wort with CO2. Cover kettle to exclude air, and insulate it to keep warm for 24 to 36 hours or until pH drops below 3.7 (ideally 3.5). On the second day make a tisane* with the herbs. Add the tisane to the wort, heat to 180°F (82°C), then chill and transfer to the fermentor. Aerate/oxygenate and pitch yeast. Ferment at 70–75°F (21–24°C) for 5 to 7 days or until finished. Chill, transfer to keg and carbonate to 3 volumes. (If bottling, transfer to secondary container and mix in 150 g (5 oz.) corn sugar, bottle and condition at room temperature for 14 days, then chill.)
*The best way to control herbal additions is to make a tisane. Add dandelion root to 1 L of water, bring to boil and simmer 5 minutes. Add remaining herbs, turn off heat and steep 5 minutes, then strain and add to kettle at flameout. Be careful not to boil the herbs, except the dandelion root, to prevent bittering.
Moroccan Preserved Lemon Gose (For 5 US gallons [19 L])
Jim Crooks, Barrelworks/Firestone Walker Brewing Company, California, USA
Base beer: Bretta Weisse
Original gravity: 1.042 (10.5°P)
Final gravity: 1.012 (2.5°P)
Bitterness: 8 IBU
Alcohol: 4.6% by volume
Apparent attenuation: 71%
MALTS
2.63 lb. (1.19 kg) Pilsner malt
2.63 lb. (1.19 kg) white wheat
1.20 lb. (0.54 kg) acidulated malt
1.0 lb. (0.45 kg) torrified wheat
0.62 lb. (290 g) Carapils® malt
0.38 lb. (170 g) Munich malt
HOPS
0.33 oz. (9 g) Mt. Hood, 5.5% AA @ 60min
YEAST
Mixed culture of Brettanomyces bruxellensis var. Drei and Lactobacillus delbrueckii. Pitch rate @ 0.7 million cells/mL/Plato. 2nd round Brettanomyces lambicus at 13 fl. oz. (384 mL).
(13 fl. oz. is 2% by total beer volume)
Lactobacillus delbrueckii found through Brewing Science Inst. Used in primary fermentation. Pitch rate @ 0.7 million cells/mL/Plato.
BEER NOTES
This beer takes some planning. It is a beer in three parts; first preserving the lemons (this takes 3 months), then brewing the base Bretta Weisse beer, and finally adding the preserved lemons to the beer. Preserved lemons are also available commercially and purchasing them will save you a step.
ADDITIONAL ITEMS
0.3 lb./gal. (35 g/L) freshly harvested Meyer lemons
10% (by weight) coarse kosher salt
1 food-grade bucket with lid, ceramic fermentation crock, or Ball® mason jar
3 fresh Meyer lemons for zest
To make the preserved lemons, you will need 0.3 lb./gal. (35 g/L) freshly harvested Meyer lemons and 10% by weight coarse kosher salt. Roll lemons under palm on work surface until they feel soft. This helps the lemon express its juice. Keeping the stem side of the lemon intact, cross-cut the lemon so that one side opens into quarters. Evenly coat the inner flesh of the lemon with the coarse salt and place into the bucket. Repeat this until all the salted lemons are packed tightly into the fermentation bucket.
If you are using a crock, place the ceramic weights onto top of the resting lemons to keep them from floating in their own juices. If using a bucket, using small ceramic plates as weights can achieve the same goal. Make sure to vent lids using a fermentation lock or by cracking the lid to release pressure. This is an active fermentation producing carbon dioxide.
After 3 months at a controlled temperature of 65–70°F (18–21°C), the lemons will be ready to use for the secondary fermentation step. You can then make the Bretta Weisse base beer.
BREWING NOTES
Mash Mash at 110°F (43°C) for 5 min., 121°F (49°C) for 10 min., 158°F (70°C) for 60 minutes, 169°F (76°C) drop to lauter
Lauter 4 deep cuts are made during the runoff to promote turbidity.
Boil 65 min. No kettle finings.
Kettle pH 4.84
Whirlpool pH 4.75
Yeast pitching temp 65°F (18°C). Allow beer to free rise to 75°F (24°C). Fermentation active for 8 days. After primary fermentation, beer pH should be 3.5.
To a clean and purged fermentation vessel, add 0.3 lb./gal. preserved lemons, actively purging the vessel with carbon dioxide during the transfer. Add Bretta Weisse. Add Brettanomyces lambicus at 2% by total beer volume. Zest the entirety of 3 fresh Meyer lemons. Put zest into a food grade mesh bag and tie off, or weigh down bag in secondary fermentor. Allow secondary fermentation to mature for a minimum of 2 months at 65°F (18°C).
Heretic & Fuller’s Collaboration Blackberry Gose (For 5 US gallons [19 L])
Jamil Zainasheff, Heretic Brewing, California, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.010 (2.5°P)
Bitterness: 5 IBU
Alcohol: 4.6% by volume
Apparent attenuation: 76%
MALTS
5 lb. (2.27 kg) wheat malt
3.33 lb. (1.51 kg) Fullers pale ale malt
HOPS
0.35 oz. (10 g) Saaz, 3.5% AA @ 60 min.
YEAST
Fuller’s ale yeast (White Labs WLP002 or Wyeast 1968)
ADDITIONAL ITEMS
0.83 lb. (0.39 kg) oat hulls (in mash)
0.07 oz. (2 g) salt
0.11 oz. (3.0 g) coriander, with very lemony character
Lactobacillus plantarum
BREWING NOTES
Mash 152°F (67°C)
Boil 60 min.
Boil runoff for 15 minutes, chill down to 99°F (37°C), and pitch 1 L Lactobacillus plantarum culture grown up from probiotic capsules. Hold for 24 hours or sour until you reach a pH of 3.3.
Cool to 70°F (21°C) and pitch Fullers ale yeast. Ferment at 70°F (21°C). Add blackberry syrup to taste post-fermentation.
Yuzu Isuzu (For 5 US gallons [19 L])
Ron Jefferies, Jolly Pumpkin Brewing, Michigan, USA
Original gravity: 1.045 (11.2°P)
Final gravity: 1.006 (1.5°P)
Bitterness: 11 IBU
Alcohol: 5% by volume
MALTS
5.78 lb. (2.62 kg) Pilsner malt
3.9 lb. (1.36 kg) raw wheat
0.5 lb. (227 g) flaked oats
HOPS
0.516 oz. (14.63 g) Willamette, 4% AA @ 60 min.
3.17 oz. (89.87 g) Strisselspalt, 4% AA @ 30 min.
ADDITIONAL ITEMS
0.33 oz. (9.4 g) yuzu zest (whirlpool)
0.06 oz. (1.7 g) pink Himalayan or red Hawaiian salt (whirlpool)
0.45 oz. (13 g) coriander, ground (whirlpool)
SOURING AGENT
The Jolly Pumpkin funk and other Lactobacillus
Ale yeast; Safbrew T-58 as the packaging yeast
BREWING NOTES
Mash 147°F (64°C)
Boil 60 min.
Let the ferment free rise into the 77–78°F range (25°C). At the end of fermentation, chill down to 55°F (13°C) for four days then move into a foeder, where the JP funk and lacto take it from there. Age until it’s ready to package (depends on the foeder), then keg/bottle condition using T-58 as the packaging yeast.
Supermarket Gose (For 5 US gallons [19 L])
Phil Markowski, Two Roads Brewing Co., Connecticut, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.008 (2.1°P)
Bitterness: 12 IBU
Alcohol: 4.4% by volume
Apparent attenuation: 85%
MALTS
4 lb. (1.82 kg) Pilsner malt
3.94 lb. (1.79 kg) raw wheat
0.44 lb. (200 g) acidulated malt
0.47 lb. (213 g) flaked rye
0.48 lb. (220 g) light dried malt extract
HOPS
0.75 oz. (21 g) Hallertauer Herzbrucker, 3.6% AA @ 60 min.
YEAST
0.45 oz. (12.9 g) Fleishmann’s Bread Yeast (or Safale 05, or equivalent)
ADDITIONAL ITEMS
0.16 oz. (4.6 g) kosher salt
3.87 oz. (114 mL) Fage Greek-style Plain Yogurt or equivalent
Notes
Mash 149°F (65°C)
Boil 60 min.
This modern-style Gose sources some key ingredients from a typical supermarket. The ending pH should be in the range of pH 3.40–3.45. Gravity at souring should be in the range of 1.036–1.038 (9–9.5°P) to facilitate rapid lactic fermentation using yogurt cultures. Extract will be boosted post-souring by using dried malt extract (DME).
Runoff and boil the unhopped extract for 10 minutes to sanitize the wort. Cool to 105°F (40.5°C) and transfer off of the hot break. Inoculate with yogurt. Maintain temperature to within ±5°F until pH hits 3.40–3.50 range, typically 24–48 hours. Bring wort to boil to denature lactic bacteria. Add hops, kosher salt and DME, continue to boil for 45 minutes. Target OG in the range of 1.042–1.044 (10.5–11°P).
Cool to 70°F (21°C) and pitch a neutral yeast such as Fleishmann’s Bread Yeast (or Safale 05, or equivalent). Ferment at 72–74°F (22–23°C) until fermentation is complete (5–7 days). Allow yeast to settle an additional 2–3 days then rack to secondary to separate from dregs.
Cool and carbonate beer per your usual method when beer settles but retains the desired slight haze.
The Traveling Plum—Li Hing Mui-inspired Gose (For 5 US gallons [19 L])
The Bruery and Bruery Terreux® Team, Bruery Terreux, California, USA
Original gravity: 1.060 (14.7°P)
Final gravity: 1.011 (2.8°P)
Bitterness: 5 IBU
Alcohol: 6.2% by volume
5.38 lb. (2.44 kg) domestic 2-row of your choice
3.0 lb. (1.36 kg) Weyermann pale wheat malt
3.36 lb. (1.53 kg) Briess red wheat flakes
0.6 lb. (0.27 kg) Briess Carapils
HOPS
2.25 oz. (63.7 g) Czech Saaz, 3% AA @ 60 minutes
YEAST
White Labs WLP001 California ale yeast
ADDITIONAL ITEMS
0.26 oz. (7.4 g) salt @ whirlpool
1.61 oz. (46 g) dried plum (a.k.a. prune) juice concentrate @ whirlpool
0.11 oz. (3 g) Chinese five-spice powder @ whirlpool
rice hulls as needed (in mash)
lactic acid as needed to adjust whirlpool pH to 4.5 or less (to minimize Lactobacillus proteolytic activity, which helps with foam retention)
SOURING AGENT
Lactobacillus brevis and L. plantarum
BREWING NOTES
Mash 152°F (67°C)
Boil 60 min.
Knockout of kettle at 80°F (27°C) into a purged fermentor without aeration. Pitch L. brevis and L. plantarum. Once beer is at pH 3.6 or less, cool tank to 68°F (20°C), and aerate or oxygenate. Once at temperature, pitch WLP001 California ale yeast at 0.75 million cells/mL/°P. When fermentation is complete, crash cool* the tank to 32°F (0°C). Either force carbonate or bottle condition to 2.8 volumes of CO2.
*Author’s note: It is extremely important that when cooling any vessel it should either be open to the atmosphere or be under pressure with gas inflow, because as the liquid cools it will contract and even a very small amount of vacuum can collapse a tank.
Blood Orange Gose (For 5 US gallons [19 L])
Asbjorn Gerlach, Veza Sur Brewery, Florida, USA
Original gravity: 1.036 (9°P)
Final gravity: 1.016 (4.1°P)
Bitterness: 8 IBU
Alcohol: 3.6% by volume
MALTS
3.83 lb. (1.74 kg) 2-row malt
2.27 lb. (1.03 kg) Bohemian floor-malted wheat
0.83 lb. (0.38 kg) acidulated malt
HOPS
0.33 oz. (9 g) Mandarina Bavaria, 5.9% AA @ 60 min.
YEAST
White Labs WLP001 California Ale yeast
ADDITIONAL ITEMS
4.5 lb. (2.04 kg) Purfect Puree blood orange concentrate (in secondary)
0.21 lb. (95 g) rice hulls (in mash)
0.11 oz. (3 g) sea salt @ 0 min.
0.15 oz. (4.25 g) coriander seed, freshly ground @ 0 min.
0.06 oz. (1.7 g) sweet orange peel @ 0 min.
0.06 oz. (1.7 g) bitter orange peel @ 0 min.
0.05 oz. (1.5 g) Superfood® yeast nutrient @ 0 min.
SOURING AGENT
Active Lactobacillus delbrueckii culture
BREWING NOTES
Mash Single step infusion at 152°F (67°C)
Boil 10 min. without hops, then 50 minutes more with hops
Cool to 115°F (46°C) injecting with CO2. Plug the vent stack to minimize contact with oxygen. When wort reaches 115°F (46°C), add about 2 qts. (2 L) of active Lactobacillus delbrueckii culture (cultivated from last batch in 9° P wort, pH 3.6). This drops the overall pH of wort to 4.2. Hold at 112°F (44°C) and let the wort sour until pH reaches 3.2–3.4. At a pitching rate of 8–10% volume of Lacto culture, this should take 24–36 hours. When target pH is achieved, boil for 60 min. Spices and salt added at the end of the boil
Ferment at 66°F (19°C). On second day of fermentation, add blood orange concentrate. A final gravity of 4.2°P (1.017) should be reached on day 5, at a pH of 3.4. When the beer reaches terminal gravity, fine it and crash cool the tank to 35°F (1.6°C). On day 7, transfer to the bright beer tank, and carbonate to 2.65 volumes CO2 on day 12. Also works well to substitute the blood orange with pink guava puree.
Water Chopper Gose (For 5 US gallons [19 L])
7 Seas Brewing, Washington, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.005 (1.25°P)
Bitterness: 7 IBU
Alcohol: 4.8% by volume
MALTS
2.92 lb. (1.33 kg) white wheat malt
2.5 lb. (1.14 kg) 2-row pale malt
2.5 lb. (1.14 kg) Pilsner malt
0.36 lb. (160 g) dextrose
HOPS
0.15 oz. (4 g) Magnum, 9% AA @ 45 min.
0.15 oz. (4 g) US-grown East Kent Golding, 5% AA @ 30 min.
YEAST
House ale yeast strain
SOURING AGENT
Lactobacillus culture
Mash Single step infusion at 151–152°F (66–67°C).
Boil 60 min., with hop additions at 45 and 30 min.
After mash rest, vorlauf and sparge to collect wort. Boil vigorously for 20 minutes, then chill to 105°F (40.5°C). Pitch Lactobacillus at a rate of 1 qt. (1 L) per 5 gallons (~19L). Maintain CO2 in tank headspace at 1–2 psi (6.9–13.8 kPa) for duration of souring process. After 48 hours, monitor pH until it hits 3.3–3.4. This generally requires 60–72 hours. Transfer the soured Gose wort back into the kettle and boil 60 minutes. Add hops at 45 and 30 min. At 15 minutes from the end, add locally sourced, San Juan Island coarse sea salt directly to the boil. Add freshly cracked coriander in the whirlpool
After a 30-minute whirlpool, cool the wort down to 65°F (18°C) and aerate. Pitch house ale strain and ferment. On day 14, transfer beer to a bright tank and make a small addition of Biocloud* to help preserve a slight degree of haze. Carbonate to 2.54–2.64 volumes CO2.
*Biocloud is a yeast-derived cloud system, extracted from primary grown Saccharomyces cerevisiae cells. Biocloud is added post-filtration at between 40 and 100 g/hL to help preserve haze in beer.
Salvation Mountain Gose (For 5 US gallons [19 L])
Eagle Rock Brewery, California, USA
Original gravity: 1.041 (10.2°P)
Final gravity: 1.011 (2.8°P)
Bitterness: 6 IBU
Alcohol: 3.9% by volume
Overall attenuation: 73%
MALTS
5.32 lb. (2.42 kg) Weyermann Pilsner malt
1.81 lb. (0.83 kg) flaked rye
0.63 lb. (0.29 kg) Weyermann acidulated malt
0.61 lb. (0.28 kg) flaked oats
0.75 oz. (21 g) Citra, 14% AA @ flameout
YEAST
Wyeast 1272 American Ale II
ADDITIONAL ITEMS
13.3 oz. (0.38 kg) peeled/pureed prickly pear fruit @ 10 min.
0.83 oz. (24 g) sea salt @ 10 min.
Lactic acid to adjust pH as necessary to get down to a pre-boil boil pH of 4.8
SOURING AGENT
Lactobacillus from probiotic yogurt
BREWING NOTES
Mash 147°F (64°C)
Boil Two boils: #1 for 20 min., #2 for 45 min.
Boil #1—Kettle Additions
Bring wort to boil for 20 minutes to sterilize. Recirculate wort through heat exchanger back into the kettle and cool to 110°F (43°C) while injecting CO2 inline. Blanket wort with CO2 and then pitch 2.5 oz. (72 mL) of probiotic yogurt and cap the kettle. Insulate the kettle to maintain temperature.
Boil #2—Kettle Additions
After the pH reaches 3.6, which typically takes at least 20 hours, bring the wort back to a boil for 45 minutes to kill off the yogurt culture. Knockout @ 68°F (20°C), pitch yeast and treat like a regular clean ale fermentation (Wyeast 1272 American Ale II @ 0.75 million cells/mL/°P). Final gravity should be reached in 4–5 days and pH should be approximately 3.4. On day 4 of primary fermentation, add 6.7 oz. (195 mL) of aseptic pink guava puree directly to the fermentor.
Begin cooling the beer to 34°F (1°C) on day 7 or 8. Transfer to bright tank after 5 days of conditioning, carbonate and enjoy!
The Kimmie Gose (For 5 US gallons [19 L])
Anderson Valley Brew Crew, Anderson Valley Brewing Company, California, USA
Original gravity: 1.040 (10°P)
Final gravity: 1.007 (1.8°P)
Bitterness: 8 IBU
Alcohol: 4.1% by volume
Apparent attenuation: 73%
MALTS
5.15 lb. (2.34 kg) pale barley malt
2.77 lb. (1.26 kg) red wheat malt
HOPS
0.15 oz. (4 g) Nugget, 13.5% AA @ 60 min
YEAST
House ale yeast (English variety)
ADDITIONAL ITEMS
~2 oz. (57 g) rice hulls (in mash)
0.02 oz. (0.5 g) coriander, finely ground, end of the boil
0.62 oz. (17.6 g) sea salt (added) after fermentation
SOURING AGENT
Lactobacillus culture from White Labs
BREWING NOTES
Mash 152°F
Boil 60 min.
Mash in at 152°F (66.6°C), rest 60 minutes and proceed as normal. As the kettle fills, begin to introduce an inert gas (usually argon or nitrogen*) into the top of the kettle. Stop runoff at 1.008 (2°P). Once the wort is in the kettle, mix in cooled water to achieve a temperature of 118°F (48°C) and a gravity of about 1.034 (8.5°P). Pitch Lactobacillus culture at a rate of ~500 mL at 100 million cells per milliliter (or approx. 100 million total). Allow to sour to desired pH (3.2–3.4). Once the pH is reached, boil the wort for 60 minutes. Then proceed as normal to fermentation. Pitch English ale yeast at 68–70°F (20–21°C). At the end of fermentation add the fully hydrated salt solution at a rate of 0.124 oz. (17.6 g) per gallon.
Hard Case Gose (For 5 US gallons [19 L])
Fal Allen, NorCal Brewing Cooperative, California, CA
Original gravity: 1.042 (10°P)
Final gravity: 1.008 (2°P)
Bitterness: n/a
Alcohol: 4% by volume
Apparent attenuation: 70%
MALTS
4.5 lb. (2.04 kg) red wheat malt produced by air drying (see section on Luftmalz in chapter 3)
3.0 lb. (1.36 kg) pale barley malt
2.4 oz. (68 g) rice hulls
GRUIT
0.4 oz. (10 g) dried mugwort
0.7 oz. (20 g) dried sweetgale
0.4 oz. (10 g) dried dandelion root
0.4 oz. (10 g) fresh ginger root
0.4 oz. (10 g) dried juniper berries
YEAST
House ale yeast (English variety)
ADDITIONAL ITEMS
0.4 oz. (10 g) sea salt
SOURING AGENT
Mixed bacteria/wild yeast. You can culture the property around the brewery and propagate in advance of brewing or select a strain from your local yeast supplier.
Mash 150°F (66°C)
Boil 20 min.
Mash in at 152°F (66.6°C), rest 60 minutes and lauter as normal. Boil for 15 minutes, turn off the heat and add spices and salt. Rest for 5 minutes before whirlpooling. Cool the wort to 76°F (24.5°C) and send to the fermentor. Add the mixed culture propagation. Allow to ferment and sour to desired pH (3.2–3.4), usually about 7 to 10 days. Prime and bottle condition for 3–10 weeks or keg and force carbonate to 2.8 volumes CO2.
Deep End Gose (For 5 US gallons [19 L])
Mike Luparello, Homebrewer, California, USA
Original gravity: 1.048 (11.9°P)
Final gravity: 1.010 (2.6°P)
Bitterness: 2 IBU
Alcohol: 5% by volume
MALTS
5.34 lb. (2.44 kg) wheat malt
3.55 lb. (1.61 kg) Pilsner malt
0.25 lb. (114 g) melanoidin malt
0.49 lb. (220 g) flaked oats
HOPS
1.3 oz. (37 g) Crystal hops, in mash
ADDITIONAL ITEMS
0.42 oz. (12 g) sea salt, 5 min.
0.42 oz. (12 g) coriander 5 min.
SOURING AGENT
Lactobacillus delbrueckii
YEAST
Wyeast 1007 German ale yeast
Mash Mash in at 131°F (55°C). Ramp to 162°F (72°C) over 90 min.
Mash out at 168°F (76°C).
Boil 90 min.
Cool to 100°F (38°C) into CO2 purged fermentor. Pitch Lactobacillus and let cool to ambient temperature over 6 days. Pitch ale yeast and hold for additional 7 days @ 70°F (21°C). Bottle condition with Brettanomyces at a cell count of about 0.3 million cell/mL, or about one White labs vial (35 mL) per five-gallon batch. The target carbonation is 4 volumes of CO2.
Lemonaze Gose (For 5 US gallons [19 L])
Dick Cantwell, Magnolia Brewing Co., California, USA
Original gravity: 1.040 (10°P)
Final gravity: 1.012 (3.1°P)
Bitterness: 10 IBU
Color: 4 SRM
Alcohol: 5.3% by volume
MALTS
3.56 lb. (1.62 kg) Pilsner malt
3.56 lb. (1.62 kg) white wheat malt
0.79 lb. (0.36 kg) Munich malt
HOPS
2.0 oz. (5.7 g) Mandarina Bavaria, 3.5% AA @ boil
1 oz. (28.3 g) Mandarina Bavaria, 3.5% AA (dry hop, the day before terminal)
1.5 oz. (42.5 g) Mandarina Bavaria, 3.5% AA (dry hop, the day after terminal)
YEAST
Imperial Yeast A07 Flagship
ADDITIONAL ITEMS
1.19 oz. (34 g) sea salt at boil
17 oz. (500 mL) lemon juice at transfer
0.25 mL Super Lemon Haze cannabis terpene blend per 5 gallons at transfer
Liquid collected from Sauergut, pitched in kettle once wort is cooled to 110°F (43°C) (see brewing notes below)
BREWING NOTES
Mash 152°F (67°C)
Boil 30 min.
Two days before sour brew, mash an amount of malt equivalent to 10–15% of total mash of crushed Pilsner malt in a thin mash at 105°–110°F (40.5–43°C); hold in closed container (such as a picnic cooler) for 2 days, and when ready to pitch to kettle (once wort has been cooled from pasteurization to 110°F/43°C) strain off liquid and discard grains (or you may use them in the mash for an additional tang).
On brew day, mash grains at 153°F (67°C) for 1 hour; runoff as normal and collect wort. Bring to pasteurization temperature of at least 165°F (74°C) and hold for 15 minutes; cool to 110°F (43°C). Return wort to clean kettle and pitch Sauergut liquid; cover wort with a blanket of CO2 and cover/close kettle. Allow to sour 2–3 days, checking pH periodically. Bring to boil, and add boiling hops and salt; boil 30 min. Cool and pitch ale yeast; ferment normally. Dry hop once as terminal gravity nears, and once again the day after that; allow for a diacetyl rest and then chill. Transfer off yeast and add terpene blend and lemon juice. Force carbonate.
Otra Vez Prickly Pear and Grapefruit Gose (For 5 US gallons [19 L])
Ken Grossman, Sierra Nevada Brewing Co., California, USA
Original gravity: 1.042 (10.5°P)
Final gravity: 1.008 (1.8°P)
Bitterness: 5 IBU
Alcohol: 4.5% by volume
MALTS
4.6 lb. (2.09 kg) pale malt
3.9 lb. (1.77 kg) wheat malt
1.44 oz. (40.8 g) Steiner experimental 04190 hops @ 60 minutes
1.12 oz. (31.75 g) Cascade @ end of boil
YEAST
SNBC ale fermented @ 70°F. (After fermentation this yeast is not harvested for re-pitching.)
ADDITIONAL ITEMS
2.4 oz. (68 g) coriander @ 75 min
4.0 oz. (113.2 g) grapefruit peel @ 75 min
0.5 fl. oz. (15 mL) prickly pear concentrate @ 75 min
SOURING AGENT
Lactobacillus casei isolated from a mixed culture purchased from White Labs.
Add volume of sour wort targeting 0.5% titratable acidity.
BREWING NOTES
Mash Target mash temp: 150°F (66°C). Mash out at 168°F (76°C).
Boil 75 min.
Rather than doing a traditional kettle souring, we have a separate Lacto fermentation cellar where we create a sour wort. The wort is cooled to and incubated at 100°F (38°C), which we found to be the optimum incubation temperature for our lactic species. We rely on titratable acidity as our metric for sour wort, since the pH levels off at about 3.2 after a few days, but the acidity continues to drop for about a week.
After the wort sours below 3.2 pH, we send it to our regular kettle where it is sterilized upon addition to the now sour boiling wort we have made—this way the soured wort doesn’t acidify the main batch of wort any further. We rely on getting our sour wort to an extremely high acidity. We then blend it in at a set ratio of 25% sour to 75% not sour. That way we hit our target final acidity in the fermentor.