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Old 06-13-2014, 04:09 AM   #1
dlutter
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Default My first gose

I'm going to attempt my first gose this weekend by brewing the "There She Gose Again" all grain recipe with acidulated malt from the BYO website. One modification is I plan to substitute the Santiam hops with US Tettananger because the homebrew shop didn't have Santiam.

https://byo.com/stories/issue/item/2349-gose

I'm considering splitting the batch at secondary and adding some wild frozen blackberries to one half.

Does anyone have any thoughts/advice on gose in general, the above recipe, use of acidulated malt, my hop substitution, or how much fruit to add at secondary?

I read about a dozen previous gose threads and they all seem fairly similar to the above recipe. I'm pretty excited to branch out from my usual pale ales and IPAs.

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Old 06-13-2014, 04:31 PM   #2
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Well since I just returned from Leipzig last month I can attest that a Gose is not a hop forward beer, therefore the use of another hop will not be noticed. I imagine real Gose has a Hallertau type hop anyway. It's a wonderful beer as we were able to sample three different ones!

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Old 06-19-2014, 02:21 AM   #3
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It should be fine with the hop switch. I've had one done with sorachi ace and it was fantastic. The lemony hop went well with the tart characteristics of the Gose.


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Old 06-20-2014, 02:26 AM   #4
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Only thing I can say is that less than 20% acid malt won't be that tart. I've done Gose with 20% and 25% acid malt, and prefer 25%. It's still not overwhelmingly tart, compared to something like Berliner Weisse, but it's starting to get noticeable.

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Old 06-21-2014, 06:17 AM   #5
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Default I'll have to see what happens

Thanks for the input. I brewed it last week and will rack to secondary tomorrow. I've gone back and forth about putting half of it on 2-3 lbs of blackberries. I think I am going to do it to see if the wild blackberries add any tartness. They are definitely more tart to eat than store bought blackberries.

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Old 06-21-2014, 04:46 PM   #6
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The beer today was just barely perceptible tartness. I did split the batch and put 2.5 gallons on 2.5 lbs of wild blackberries. I intended to heat the fruit to 170 and hold for 10 min but got distracted and heated to 193, so there will probably be extra haze in that half but it is already quite cloudy. Not sure if that is all from the wheat or if the yeast is still hanging out. This is the first time I've use Wyeast 1007 German Ale.

I'm going to order some lactic acid for bottling and will search the forums, but does anyone have experience with that? I'm looking for a pretty tart beer.

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Old 06-23-2014, 12:19 AM   #7
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Being a wheat, it should have a little haze. If the haze is an issue, throw in some gelatin and cold crash it for two days before bottling. Can't wait to hear how the blackberries come out.


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Old 07-24-2014, 04:05 AM   #8
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Finally found time to post an update. I have just finish moving half way across the counrty.

The plain gose cleared up nicely. I added 1/2 tsp of gelatin to the blackberry gose without cold crashing because I was in the middle of moving and didn't have the time or ability. It did clear a little bit but stayed cloudy. I did some taste testing with the lactic acid and ended up putting small aliquots of acid into each bottle at bottling. Below are my lactic acid taste test notes.

Plain Gose
No acid: Tastes like what it is: a "light wheat beer". Tastes watered down with very slight maltiness and barely perceptible tartness at the end.

0.025 ml lactic acid/oz beer: Very mild tartness at the end. Primary flavor is still malt.

0.05 ml/oz: very similar to the previous amount. Slight increase in tartness but most of the flavor is still malt.

0.075 ml/oz: Mild to moderate tartness and maltiness present throughout

0.1 ml/oz (1 ml per bottle): moderate tartness throughout that adds a crispness to the taste with malt flavor still present throughout

0.2 ml/oz (2 ml per bottle): Crisp tartness throughout that fades to malt flavor at the end

0.25 ml/oz (2.5 ml per bottle): Crisp tartness throughout that dominates. maltiness is still present but you have to concentrate to pick it up.

0.3 ml/oz (3 ml per bottle): Very sour. no malt is detectable

Blackberry gose

No lactic acid: mild blackberry flavor with slight blackberry aroma. Maltiness is still perceptible. Tartness is increased over the plain gose but is still only slightly present

0.2 ml/oz: Similar to the plain gose in tartness. Blackberry flavor is less perceptible.
0.25 ml/oz: Also similar to the plain gose in tartness.

I bottled the plain gose with 2ml per bottle. I was running low on lactic acid when I got to the blackberry gose. I put 1.5 ml per bottle in most and 2 ml per bottle in only a few. I prefer the 2 ml per bottle and probably could have gotten away with a little more. There is almost no head retention on the plain gose but I was surprised to see the head holds up well in the blackberry gose.

I will make this again but plan to do some small batches to dial things in some more. Here is a pic from today.

File Type: jpg Gose.jpg (63.3 KB, 62 views)
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Old 07-25-2014, 02:23 PM   #9
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Thanks for posting your results! Interesting indeed. They look real nice! Real Gose is cloudy so well done. Experimentation at it's best!

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