Casper the Gose
 

Recipe: Casper the Gose
Brewer: Justin T. Alferman
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.25 gal
Boil Size: 6.28 gal
Estimated OG: 1.050 SG
Estimated Color: 3.7 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
6.00 lb Wheat Malt, Ger (2.0 SRM) Grain 60.00 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 40.00 %
.75 oz Coriander Seed (Boil 5.0 min) Misc
21.00 gm Salt (Mash 60.0 min) Misc
1 oz Hallertau hops (60 min)


As with my Berliner Weisse, after the boil, cool to about 100 degrees and pitch a homemade lacto starter. After 2 days, pitch yeast. Very simple and delicious.

Are you doing the base grain lacto starter or something else? Also, how do you feel about that 21 gram amount for salt addition? Would you do more or less or is this pretty much spot on?

I've never actually had a Gose commercial example. I've been told by a commercial micro that it needs more salt to be traditional. However, I feel as though that was the right ratio, and it was not too salty, but added a pleasant mix of sweet and salty. The salt is more of an afterthought that a pronounced salt. You know its there, but after you have taken a sip.

And yes, I make the lacto starter with a cup to cup ratio of water to grain of Pale 2 row. German or US, doesn't really matter as the wheat is the main grain for this beer.

Glad to see Gose on here! Sorry for all the questions coming up, but I love this style.

You mentioned 'cup to cup' ratio. Is that saying the starter is that size or is it just a 1:1 ratio? How long you let the starter go before brew day? What yeast are you pitching? Fermentation temp?

I just noticed I never answered this!

I do a 1 Cup to 1 Cup ratio of grains to water. I usually create the lacto starter on a Wednesday for a Saturday Brew,so a good 3 days before a brewday make the starter.

Fermentation temp: cool the wort to about 100 and then pitch the lacto. Over 2 days, it should cool down to regular fermentation temperates, then pitch the yeast.

How long does this take you to finish? I have never used Lacto

Just tried an actual GOSE from Germany. This recipe is somewhat close, but not accurate to the style. I would cut back on the salt to about 50% what I used. Some for the coriander as well, and only do a 24 hour lacto instead of 48, in order to sudbue the sourness.

So you just pitch the whole lacto starter, grains and all into the carboy, wait 2 days and then add the yeast and continue on with your normal fermentation schedule(in my case a 4-5 week primary, cold crash, keg)?

You are correct.