Introduction to Gose
For more beer tips, check out our beer brewing guides.Gose is a type of German sour ale that originated in the town of Goslar, Germany. The style is characterized by its tart, slightly salty flavor and its cloudy, golden appearance. Gose is typically brewed with a combination of wheat and barley malts, and is often flavored with coriander and citrus fruits.
Equipment List
- 5-gallon brew kettle
- Fermenter
- Hydrometer
- Siphon and racking cane
- Bottling equipment
- Grain mill (optional)
Ingredients
For a 5-gallon batch of Gose, you will need:
- 6 lbs wheat malt
- 4 lbs pilsner malt
- 1 lb acidulated malt
- 1 oz Hallertau hops
- 1 oz coriander
- 1 lb salt
- Lactobacillus brevis or other souring agent
Step-by-Step Brewing Instructions
- Mash the grains at 152°F for 60 minutes to create the wort.
- Boil the wort for 60 minutes, adding hops and coriander at the specified times.
- Cool the wort to fermentation temperature and pitch the yeast.
- Allow the beer to ferment for 7-10 days, or until the desired level of sourness is reached.
- Transfer the beer to a secondary fermenter and add the souring agent.
- Allow the beer to condition for several weeks, or until it reaches the desired level of carbonation and flavor.
Pro Tips
- Use a lactobacillus strain that is specifically designed for sour beer production.
- Monitor the pH level of the beer to ensure that it is within the desired range.
- Use a hydrometer to track the specific gravity of the beer and determine when it is fully fermented.
Frequently Asked Questions
- Q: What is the ideal pH range for Gose?
- A: The ideal pH range for Gose is between 3.5 and 4.5.
- Q: How long does it take to brew a batch of Gose?
- A: The brewing process for Gose typically takes around 2-3 months, including fermentation and conditioning time.