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Here Gose Nuthin' v1SRM 3 coloured beer glass

BJCP StyleGose - 27
TypeAll Grain
ProfileAroma: Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

Appearance: Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.

Flavor: Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).

Mouthfeel: High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.

Comments: Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.
Batch Size12.0 L
Mash64.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU10.3 IBUs
EBC6.7 EBC
OG1.041 SG (Est. 1.044 SG)
FG1.014 SG (Est. 1.008 SG)
ABV3.5 % (Est. 4.7 %)
Std drinks0.9 per 330ml stubby
2.1 per 750ml longneck
0.8 per middy
1.2 per schooner

FermentablesGrain icon

NameAmountColour% of Grain
BEST Wheat Malt (BESTMALZ)1.00 kg4.8 EBC41.67 %
Gladfield Pilsner Malt0.80 kg3.8 EBC33.33 %
Gladfield Sour Grapes Malt0.40 kg4.0 EBC16.67 %
Oats, Flaked0.10 kg2.0 EBC4.17 %
Wheat - White Malt (Briess)0.10 kg4.5 EBC4.17 %
Total grain bill2.4 kg--

HopsHops icon

NameAmountTimeUseAlpha
German Tradition4.00 g60.0 minsBoil4.5%
German Tradition5.00 g10.0 minsBoil4.5%
Chinook2.00 g10.0 minsAroma3.6%
German Tradition2.00 g10.0 minsAroma4.5%
Total hops13.00 g---

MiscMiscellaneous icon

NameAmountTimeUseType
Whirlfloc Tablet1.00 Items15.0 minsBoilFining
Salt8.60 g5.0 minsBoilWater Agent
Coriander Seed8.60 g0.0 minsBoilSpice
Fresh Squeezed Limes5.00 Items1.0 daysSecondaryFlavor

YeastYeast icon

NameLabTypeAttTemp
K-97 - SafAle German AleDCL/FermentisAle73.0 %15.0 C - 24.0 C
3942 - Belgian Wheat YeastWyeast LabsWheat74.0 %17.8 C - 23.3 C

NotesNotes icon

#2012
18/12/20 Brew day
21/12/20 Pitched yeast @ 17deg
28/12/20 Racked to secondary
28/12/20 Added pasteurised juice of 5 limes
28/12/20 Added 10mls lactic acid
28/12/20 Bottled, 1tsp sugar
-11 x 750ml Longecks
-4 x 330ml stubbies
=9.57L


*Note: Recommended 27mls lactic acid for 10L into secondary