- Fermentation temperature, gravity and outdoor temperature (CSV, 1127 bytes)
- Recipe BeerXML (XML, 22 kb)
Here Gose Nuthin' v1
|BJCP Style||Gose - 27|
|Notes||A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation. History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. Style Comparison: Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.|
|Profile||Aroma: 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 Size||12.0 L|
|Mash||64.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.041 SG (Est. 1.044 SG)|
|FG||1.014 SG (Est. 1.008 SG)|
|ABV||3.5 % (Est. 4.7 %)|
|Std drinks||0.9 per 330ml stubby|
2.1 per 750ml longneck
0.8 per middy
1.2 per schooner
|Name||Amount||Colour||% of Grain|
|BEST Wheat Malt (BESTMALZ)||1.00 kg||4.8 EBC||41.67 %|
|Gladfield Pilsner Malt||0.80 kg||3.8 EBC||33.33 %|
|Gladfield Sour Grapes Malt||0.40 kg||4.0 EBC||16.67 %|
|Oats, Flaked||0.10 kg||2.0 EBC||4.17 %|
|Wheat - White Malt (Briess)||0.10 kg||4.5 EBC||4.17 %|
|Total grain bill||2.4 kg||-||-|
|German Tradition||4.00 g||60.0 mins||Boil||4.5%|
|German Tradition||5.00 g||10.0 mins||Boil||4.5%|
|Chinook||2.00 g||10.0 mins||Aroma||3.6%|
|German Tradition||2.00 g||10.0 mins||Aroma||4.5%|
|Total hops||13.00 g||-||-||-|
|Whirlfloc Tablet||1.00 Items||15.0 mins||Boil||Fining|
|Salt||8.60 g||5.0 mins||Boil||Water Agent|
|Coriander Seed||8.60 g||0.0 mins||Boil||Spice|
|Fresh Squeezed Limes||5.00 Items||1.0 days||Secondary||Flavor|
|K-97 - SafAle German Ale||DCL/Fermentis||Ale||73.0 %||15.0 C - 24.0 C|
|3942 - Belgian Wheat Yeast||Wyeast Labs||Wheat||74.0 %||17.8 C - 23.3 C|
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
*Note: Recommended 27mls lactic acid for 10L into secondary
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.