Gose

[klickcue]

Has anyone brewed or does happen to have a recipe for Gose?

I guess that I am getting into my Northern German heritage plus my love for the Scottish and Irish side of my family.

[Jensen]

Never heard of, but does look very interesting after surfing around a bit. Would love to try some if you get around to brewing some. Can't seem to find any commercial examples readily available.

[klickcue]

I am going to see if I can come up with a recipe. It is almost a lost style from what I can gather.

[klickcue]

Recipe by Mosher

Hold Your Nose Gose

1.5 lb Pilsner malt
1.0 lb sour malt
3.5 lb wheat malt
0.5 lb unmalted oats (oatmeal)
1.0 lb rice hulls

1.0 oz Spalt (mash hops)
0.5 oz Spalt (45 minutes)

Step mash, rests at 113F and 153F. Dilution of 2 qts/lb. Mash out at 170F. Boil wort for only 45 minutes.

At end of boil, add 1/4 tsp salt plus 1 oz coriander.

Yeast: Bavarian Weizen. Ferment a little on the cool side, 62-67F. Maturation 3-4 weeks.
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From Beer Smith, the above has about a 2.7 ABV which possibly about right since only enough alcohol was need to kill the bad bugs and extract the alcohol solvent flavors.

http://www.brewboard.com/index.php?show ... ded&start=

In one article that I read a couple of weeks ago, in Germany, the Gose is generally served with some type of fruit flavoring. Maybe to take the edge off the sour.

Will be interesting to try. It can be no worse than to flush the pipes out in my house.

Another interesting tid-bit:
http://www.probrewer.com/vbulletin/arch ... 12615.html

[klickcue]

Sour Malt usage from another recipe:

For the sour mash, start 2–3 days in advance. Steep 3 oz. (85 g) 2-row pale malt in a pint of 150 ºF (66 ºC) water, then cover and let sit for 2–3 days.

So it appears that 1 pound of grain in the above recipe with 2.5 quarts of 150 ºF water will create the sour mash.

In all grain, the sour mash and water would be added to the lauder-tun with the other grains.

It is said; The crisp, slightly sour flavor comes from a “sour mash” with a small portion of the grain used to make this beer. If this malt gets so stinky you could never imagine putting it anywhere but the trash can, it’s perfect!

I am thinking that the sour mash might be good in a Blond Ale style or a Kolsch-style as a nice lawn mower beer

Kolsch yeast might work very well in the Gose instead of the weizen yeast