TopherM

Recipes 

Does anyone have a good Gose recipe that they've personally made/tasted and was happy with? I would like one that is soured with acid malt, not bugs.

It stinks, there is a guy in my homebrew club that has me uber addicted to his Gose, but he's a pro brewer and won't divulge his recipe.

PLEASE don't just point me to a recipe, I can search and read, I'm looking for someone who can actually vouch for a recipe.

Thanks for the help!

__________________
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

tennesseean_87

Recipes 

Did you make your Flanders Brown without bugs?

__________________
#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

kingwood-kid

Recipes 

Brewed both of my goses with bugs, so no recipe for you. I'm not sure you can get the right level of sourness with acid malt alone. You could try making a pseudo- wit (probably without the orange peel), using whatever yeast gave you the character you wanted. A neutral German ale yeast is probably most traditional, but I used Saison yeast, and I see no reason you couldn't use whatever yeast you wanted. Fruity, clovey, clean, whatever. When fermentation is done, just add lactic acid and salt to taste.

__________________
There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

TopherM

Recipes 

I made my Flanders Brown with bugs....WLP 665.

I'm telling you, my pro brew buddy makes the best Gose I've ever tasted and turns it around in 4-5 weeks using acid malt in an open, extended mash to sour. He's told me the basic process and ingredients, he just won't tell me the proportions and timeframes

Maybe I just need to make some educated guesses and work on a little trial and error. I could always rock out some 1 gallon batches.

__________________
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!

Xpertskir

Recipes 

sub'd for future project research

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

kingwood-kid

Recipes 

When you say no bugs, are you saying no store-bought bugs, or no bugs at all? I've soured successfully by using what was already on the grain, without having to add anything.

__________________
There are more things in heaven and earth, Horatio, than are dreamt of in the BJCP's philosophy.

elproducto

Recipes 

My gose is basically 60/40 Pils/Wheat. Low hopping, I add about a tbsp of salt in the boil. Innoculate with a homemade lacto starter just like my BW, and then after 3 days pitch Kolsch yeast.

Nice and tart.

__________________
Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

DeTech

Recipes 

I just ginned up a recipe (leaning heavily on Mosher's) but souring the wort to pH4.0 using food grade lactic acid rather than sour malt. After a short boil I pitched Belle Saison dry yeast. Tastes great so far, I'll be back when it's in bottles.

__________________
FERMENTING
Grand Cru | Sahti | Elderberry Wheat
BOTTLED/KEGGED
Sour Patch Cider | CoCo Quad | The Way it Gose | Saison d'Banjo | Saison The Elder | Dry Irish Stout | 1/2 & 1/2 (Slumbrew My Better Half clone) | Atomic Red | New England Cyser | Thursday Nite Porter | Concord Trippel | CinaGuava Winter Ale | Far East IPA (x4) | Gingered Wheat | Haitian Cream Stout

skibb

Recipes 

That guy sounds like a dick - anyway you can make a gose with acid malt - I made one with 10% and it was quite tart though not crazy sour.
You say you don't want to use bugs, but what about using them in a more controlled (as far as equipment sterilization goes) way by doing a sour mash? Mash the beer with just enough warm water (120-130) to soak the grains and leave them overnight. Then, 24 or so hours later (that should give you a definite sourness) add enough boiling water to hit a sacc temp then after a rest at that sparge normally and boil. The boil will kill any of the lacto that was on your grains.

IMHO you tend to get a better acidity/tartness from using actual lacto b/c you get their byproducts as well as their lactic acid production and that adds a complexity to the acidity and overall flavor of the beer.

TopherM

Recipes 

I definitely agree with you. I ended up doing a Berlinner Weiss instead of a Gose (I started this thread like 3 months ago, FYI), but I followed an aciduated malt process I found online.

While the beer ended up with a tartness, it is a very thin and fleeting tartness that I am not impressed with at all. I ended up adding a bit of raspberry syrup to the keg to improve the character of the tartness.

Next time, I'll definitely be following the sour mash process!

__________________
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - EMPTY!
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Centennial Blonde
Bottled - NONE!