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Old 09-30-2012, 02:19 PM   #1
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Default A Very Strange Gose Recipe - "New Ocean Waves"

I was tasked by the head of one of the band's supporting me to make a really weird beer that included sea salt and HEAVY molasses. Here's what I came up with, a bit of a heavy gose:

Malt
3.3lbs Golden Light LME
6.6lbs Wheat LME
2lbs Acidulated Malt
1lb Molasses

Hops
1oz Palisade

Boil Schedule
1oz Palisade @ 60
8oz Molasses @ 30
1tab Whirfloc @ 15
2oz Seasalt @ 15
8oz Molasses @ 10

Yeast
2 vials of Kolsch or German Ale
1 vial Lactobacillus

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Old 09-30-2012, 03:18 PM   #2
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I admit this isn't a question that should be asked, but I can't help myself...

Why?

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Old 09-30-2012, 03:27 PM   #3
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Wow 1lb of molasses is going to completely dominate the beer.

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Old 09-30-2012, 04:53 PM   #4
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Well I was asked to, as for why, and the molasses was his suggestion. I was considering cutting down to 8oz and halving the additions; think that'd be better?

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Old 09-30-2012, 04:58 PM   #5
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All I know is I made an imperial stout with 8oz of black strap in it, and even with that much, the molasses is by far the most overpowering aspect of the beer even after 3 years.

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Old 09-30-2012, 06:55 PM   #6
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well looks like i will be toning down the molasses then.

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Old 09-30-2012, 11:37 PM   #7
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Quote:
Originally Posted by weirdboy
All I know is I made an imperial stout with 8oz of black strap in it, and even with that much, the molasses is by far the most overpowering aspect of the beer even after 3 years.
That's because black strap molasses is gross! Use regular unsulfered molasses. 8 oz of that stuff is just fine.
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Old 09-30-2012, 11:48 PM   #8
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Yeah, I bought Brer Rabbit molasses in a 12oz jar thinking I'd split it between pours. But 8oz seems to be the ruling.

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Old 10-01-2012, 03:02 AM   #9
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I'd halve the salt. You can add it back later if you still want it then.

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Old 10-04-2012, 10:48 PM   #10
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so 1oz sea salt, 8oz molasses. Sounds fair enough. Do the boil times make sense for the molasses or should it be an actual secondary fermentation?

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