| BJCP Style | Gose - 27 |
|---|---|
| Type | All Grain |
| 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 |
| Efficiency | 78.0 % |
| IBU | 10.3 IBUs |
| EBC | 6.7 EBC |
| 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 | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| 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 | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| 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 |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| 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 |
| #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 |