tag:blogger.com,1999:blog-4248546133851524141.post183760245515706972..comments2024-03-06T01:07:19.350-06:00Comments on Northern Brewer: The Blog: GoseNorthern Brewerhttp://www.blogger.com/profile/16222528236289165512noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4248546133851524141.post-89272497894256401982010-07-02T18:14:39.523-05:002010-07-02T18:14:39.523-05:00Tom,
Absolutely np. Gose hard b/c there are no re...Tom,<br /><br />Absolutely np. Gose hard b/c there are no real good examples. These should be more sour than a berliner, have hints of the spice but a definite salt. If you like odd wheats, try out the Grätzer from the book also.<br /><br />KristenKristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-37223609396754957132010-07-02T12:42:14.478-05:002010-07-02T12:42:14.478-05:00Thanks for the recipe! The amount of salt is parti...Thanks for the recipe! The amount of salt is particularly helpful, I didn't have much of a guide beyond my tastebuds there.Tomhttps://www.blogger.com/profile/09745860133919981222noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-48708067349118645272010-07-02T08:10:48.940-05:002010-07-02T08:10:48.940-05:00Here is the recipe I wrote for the wheat book so y...Here is the recipe I wrote for the wheat book so you guys can make an authentic one. <br /><br />Gose<br />Original Gravity: 1.046 (11.5° P) <br />Final Gravity: 1.008 (2° P)<br />Alcohol by Volume: 4.8% abv<br />IBU: 10<br /><br />Grist bill:<br />58% Wheat malt<br />21% Munich<br />21% Pilsner<br /><br />Mashing:<br />151° F for 90 minutes<br /><br />Hops:<br />Perle and/or Hallertauer, 90 minutes (11 IBU)<br /><br />Spices: <br />0.65 ounces coriander, added the last 10 minutes <br />62 grams salt, added at knock out<br /><br />Boiling:<br />90 minutes <br /><br />Yeast:<br />Lactobacillus at a ratio of 5:1 to yeast<br /><br />Fermentation:<br />Ferment at 70-75° F (21-24° F). Cool fermentation will reduce the amount of sourness and final lacto numbers. Should be complete after 3 days. No secondary.<br /><br />Bottling:<br />Bottle with krausen to 4 volumes, re-yeasting with 10,000 cells per milliliter. Condition the bottles at 75° F (24° C) for a few weeks.Kristen Englandhttps://www.blogger.com/profile/05212694853976179911noreply@blogger.comtag:blogger.com,1999:blog-4248546133851524141.post-72416456223535078012010-07-01T10:11:55.349-05:002010-07-01T10:11:55.349-05:00Gose is like drinking the freshest summer tomato -...Gose is like drinking the freshest summer tomato - absolutely stunning. I've been delaying making one for so long, it is definitely time to do so.Vaughnhttps://www.blogger.com/profile/17266020292271390006noreply@blogger.com