Gose Recipe
Recipe Specifics:
Type: All Grain
SRM: 4.1
IBUS: 5.2
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 68.00 %
Notes:
Made 1 liter starter out of 3 frozen mason jars of wort from a previous batch. Pitched WLP677 Lactobacillus Bacteria at 110 degrees in flask with airlock and left at room temperature 70 degrees. Never really saw any activity in the starter.
24 hours into fermentation with just the WLP677, I shook up a WLP001 mason jar of harvested yeast and dumped it in the bucket and shook the bucket for oxygen.
Bought fresh coriander seeds and grounded them up in a coffee grinder.
Final Numbers:
Original Gravity: 1.051
Final Gravity: 1.001
ABV: 6.7%
Keg or Bottle: Bottle
Oxygen: Shook bucket after adding WLP001
Water Profile:
| 5.70 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | – |
| 0.90 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 2 | – |
| 6.40 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 5 | – |
| 1.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 6 | – |
| 30.00 g | Sea Salt (Boil 5.0 mins) | Water Agent | 9 | – |
| R/O | Tap Water | Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| Yes | No | 0.2 | 0 | 6.1 | 0 | 1.3 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 106.8 | 0 | 650.2 | 30.5 | 1151.4 | 16 | 33.7 | 33.7 | 270 | 13 | -50 | 0 |
Mash/Grain Profile:
Mash at 149.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7 lbs | White Wheat Malt (2.4 SRM) | Grain | 3 | 59.6 % |
| 4 lbs 12.0 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 4 | 40.4 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.40 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 5 | – |
| 1.00 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 6 | – |
| 5.00 g | Columbus (Tomahawk) [14.00 %] – Boil 30.0 min | Hop | 7 | 5.2 IBUs |
| 15.00 g | Coriander Seed (Boil 5.0 mins) | Spice | 8 | – |
| 30.00 g | Salt (Boil 5.0 mins) | Water Agent | 9 | – |
Fermentation:
Starter: Yes
Yeast: Lactobacillus Bacteria (White Labs #WLP677)
Temperature: 85F for 24 hours, then pitched WLP001 and left at 72 degrees. Left this beer alone for 160 days hoping it would sour.
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