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Old 06-23-2013, 12:31 AM   #1
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Default Sanctuary Gose

Recipe Type: All Grain
Yeast: T-58 or clean ale yeast
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 6.9
Boiling Time (Minutes): 60
Color: 3.7
Primary Fermentation (# of Days & Temp): 21
Tasting Notes: Slightly tart, salt is just noticeable, touch of oranginess - very refreshing



This has become a summer staple of mine. It's a quick little gose whose tartness is derived from acid malt. As I've found gose to only require a light bit of simple tartness, I don't see a need for the more complex flavors you get from using lactobacillus. The acid malt is added after 45 minutes of mashing so as not to interfere too much with mash pH. It's perfect for a hot summer day, you might find yourself reaching for one of these instead of a water!

Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 3.7 SRM
Estimated IBU: 6.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

5 lbs - White Wheat Malt (2.0 SRM) - 48.8 %
3 lbs - Pilsner Malt (Ger) (2.0 SRM) - 29.3 %
2 lbs 4.0 oz - Acid Malt (add after 45min of mashing) - 22.0 %
0.17 oz Sorachi Ace [12.00 %] - Boil 60.0 min - 6.9 IBUs (could easily sub this, I went with Sorachi for the little bit of lemon and pepper but it likely doesn't contribute much)
0.60 oz - Coriander Seed, coarsely crushed (Boil 5 mins)
1.00 oz - Sea Salt or Kosher Salt (Boil 5 min)
DCL/Fermentis #T-58

Mash at 152*F

At bottling, add additional salt or lactic acid for tartness, to taste. Your water may be different from mine so it's hard to say what makes it just right. Let your palate decide.

Carbonate a bit high, 3.0 volumes of CO2 turns out nicely.
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Old 03-18-2014, 02:34 PM   #2
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up next.

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Old 03-28-2014, 05:57 PM   #3
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Fermenting nicely........

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Old 04-08-2014, 06:42 PM   #4
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Bottled today. taste is real good a little salty, added 2 tsp. lactic acid tastes much better.

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Old 04-08-2014, 07:09 PM   #5
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Awesome, glad it's doing well right now. I typically wind up adding some lactic acid to mine at bottling too. I'm excited to see how it turns out once it's primed and ready!

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Old 04-10-2014, 11:33 PM   #6
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Question for you guys that have done this brew before. I tried to make it today following the same recipe.

I mashed the Wheat and Pils for 45 min at 152 and then the last 15 added the acid malt to the mash. Sparged and then boiled for 60 min and put in the additions.

Came out super starchy and not sour whatsoever. I tested the pH before the boil and seemed to be right around 5.0 which i know is not a good sign for the tartness I was looking for.

Tasted it before putting in fermentor and no tartness at all and super cloudy and starchy.

What am I doing wrong here? Is there something in the process I am missing? I actually came home and put 1/2lb of acid malt in 152 water for 15 min and it came out sour. What gives?

Thanks!

Jon

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Old 04-11-2014, 05:55 AM   #7
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smonice,
to be honest i mashed the acid malt for 30 min. so my total mash time was 75 minutes. mine was also very cloudy/starchy and didn't taste heavily soured. after fermentation was complete it was still a little cloudy but the sour/tartness was very pronounced, but the salt seemed a little strong so i added a little lactic acid to balance it. I'm not sure why you got no souring at all. the only thing i can think of is.. how low did your mash temp drop when you added the acid malt. i added a quart of boiling water to bring my temp back up to 152.
hope this helps

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Old 04-24-2014, 12:00 AM   #8
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First Taste!! very good a little salty but not bad. i'm gonna brew another batch this weekend and cut the salt in half. then add what is needed at bottling. As it is right now it really comes very close to westbrooks gose.

sanctgose.jpg

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Old 04-24-2014, 12:25 AM   #9
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Wow you used the label! That's awesome

Looks great. It's definitely a trial and error process to nail down the salt levels.

smonice, it's possible that your water buffers the acid better than mine or coyote's. You may need more acid if you have quite a bit of bicarbonate in your water. You could dilute with distilled/spring water, I'd prefer that over adding a ton of lactic acid as it can impart a slightly buttery taste if you use too much of it. If it's starchy, maybe letting the mash run longer will help, though 15min has worked fine for me.

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Old 04-24-2014, 11:25 AM   #10
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Thanks. I actually bottled few nights ago and it was slightly tart so I was happy. Didn't get the salt much so we will see after it carbs. I'll report back with results in a little over a week. Thanks for the help.

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