Some experience · 20 litres · all grain
Kettle-Soured Gose
A salted, coriander-spiced wheat sour from Leipzig, soured in the kettle in 36 hours rather than in a barrel over a year. The salt is structural: it rounds the acidity and makes the beer taste fuller than its gravity.
Original gravity
1.044
at 70% efficiency
Final gravity
1.009
80% apparent attenuation
Alcohol
4.6%
by volume
Bitterness
7 IBU
Tinseth
Colour
3.4 SRM
7 EBC, Morey
Grain bill
4.10 kg
0.20 kg per litre
Brewed to Gose, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Sour first, hop second. Run off the wort, boil it briefly to sterilise, cool to 40C, pitch Lactobacillus with no hops present, hold 36 hours to about pH 3.4, and only then boil properly and add the hops.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 2.00 kg | 1.8 L | 37 ppg | 49% |
| Wheat malt | 2.00 kg | 2 L | 37 ppg | 49% |
| Acidulated malt | 0.10 kg | 3 L | 33 ppg | 2% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Hallertau Mittelfrueh Tiny, and added only AFTER souring. Lactobacillus is inhibited by hops and even this much beforehand can stop it dead. | 28 g | 4% | 15 min | 6.8 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 66C for 60 minutes and run off.
- 02Bring to a boil for ten minutes to sterilise, then chill to 40C.
- 03Purge the headspace with CO2, pitch Lactobacillus, and hold at 40C for 36 hours until it reaches about pH 3.4.
- 04Boil 15 minutes to kill the bacteria, adding the hops, 20 g of crushed coriander and 20 g of non-iodised sea salt in the last five minutes.
- 05Ferment out with a clean ale yeast at 19C and package at 2.8 volumes.
Numbers for the day
- Mash
- 66 C for 60 min
- Strike water at 3 L/kg
- 72.3 C
- Strike volume
- 12.3 L
- Boil
- 15 min
- Ferment
- 18-20 C
- Carbonate to
- 2.8 volumes
- Priming dextrose
- 151 g
- Yeast
- American AleSafAle US-05
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.8 volumes this one needs about 151 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99