Anyone out there got a solid all-grain Gose recipe? I didn't see any on the recipes page. I'd prefer to use acidulated malt rather than using a lactobacillus culture or adding lactic acid. Thanks in advance!
Head over to the Milk the Funk Wiki. They have a gose recipe there that a lot of people have brewed and seem to like.
4 lbs pils 4 lbs wheat malt .5 oz Saaz (5 IBU) Sour wort with .5 lb uncrushed 2-row for 3 days at 90F 15-20 minute boil Add .75 oz sea salt & .75 oz coriander @10 Cool & Pitch WY3711
Supergenious pretty much nailed it. It's essentially the exact same recipe / souring method that you would use for a berliner weisse, except you add the coriander and sea salt towards the end of the boil.
I've brewed the recipe in BYO many times (the one using acidulated malt). I really enjoy the resulting beer. It is tart and starts out fairly coriander forward but that fades with time. Their recommended amount of salt gives it a nice briney character. Obviously not as sour as most state-side goses, but then again, I don't think traditional German goses are supposed to be that sour (I'm no expert, the only German gose I've had, Leipziger, was no way near as sour, as say Westbrook gose). http://byo.com/hops/item/2349-gose
In my one sout wort thus far, I intentionally overpitched rehydrated US-05. Do you make a normal-sized starter (ale pitch rate) of 3711 for this?
Thanks everyone. I'm inclined to go with the BYO recipe because it uses acidulated malt and I've yet to really go wrong with one of their recipes. Any thoughts on doing a shorter boil? Since I won't be too worried about hop utilization and many recipes like the Milk Without Funk one actually call for a no-boil, I'm thinking a 20-30 minute would suffice.
Yea, I forgot to add earlier that you would typically add around 8-12 oz acidulated malt to your grain bill (for mash pH correction). I do 10 min boils on my berliner weisse recipe (which is essentially the same thing as the gose). Like the others have said, I'd slightly overpitch, since yeast tend to struggle in a lower pH environment. For mine, I pitch a 1L starter of 3711, along with a half pack or so of US-05.
Thanks for the tips, particularly with the starter. When you do your 10 min boils are you still doing a hop addition? I know a lot of folks don't with Berliners and goses but I'm thinking it might be best just to be on the safe side. That said, if I'm only doing a 10 min I'm concerned about the hops adding too much to the flavor.
Acidulated malt worked great for me, although I overdid it on the salt -- just a little dab'll do ya.
I add around .5-.75 oz Willamette right as the wort begins to boil. Really, any kind of German noble hop will do, just to get you a few IBUs
