G & T Gose

[cars1913]

Looking for some help formulating a recipe that I found. Trying to make Anderson Valleys G & T Gose. There website states that they use:
Malts:
pale 2-row, cara-crystal, and wheat
Hops:
Bravo

Additions:
Lemongrass
juniper berry
grains of paradise
sea salt
lemon peel

Along with the additions I also read that during fermentation they add cucumber, sea salt, and cinchona bark (to emulate quinine from tonic water)

So with that said this is what I have come up with so far:

Recipe Type: All Grain***
Yeast: Wyeast 1056***
Batch Size (Gallons): 5.5***
Original Gravity: 1.040-1.045**
Final Gravity: 1.010-1.013***
IBU: 20 or so***
Boiling Time (Minutes): 60***
Color: 3.7***
Primary Fermentation (# of Days & Temp): 7-10
Secondary Fermentation:7 ***

Batch Size (fermenter): 5.50 gal
Estimated OG: 1.040-1.045 SG
Estimated Color: 3.7 SRM
Estimated IBU: 10-20 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75 %
Boil Time: 60 Minutes

4 lbs - 2 row Pale Malt
4 lbs - Wheat (Ger)
.5 lbs- Cara-Crystal
2 lbs - Acid Malt

.4oz Bravo Hops - Boil 60.0 min
? oz -Lemon Peel (Boil 10 mins)
? oz - Juiper Berry (Boil 10 min)
? oz - Lemon Grass (Boil 10 mins)
? oz - Grains of Paradise (Boil 10 mins)


Mash at 149*F

Looking for some input about how to go about this.

 

[csurowiec]

You're going to need cinchona bark. It's a necessity for the tonic flavor. You can get it mail order from Penn Herb. I don't think you should add any of the flavor adjuncts to the boil, too much of the aromatics will be lost to the steam. Try making a tea out of your flavors and add to a glass of the finished beer before packaging a bit at a time until you get the flavor where you want it then step that quantity up to the full batch.
The other option would be to make a tincture to then add to the beer. Last year I made a Thai IPA with green cardamom, lemongrass, and grapefruit zest. I put 5g green cardamom pods, 45g lemongrass, and the zest of 1 grapefruit which ended up weighing 38g into 100ml of gin on brew day and let it steep for 8 days. On day 8 it went into the fermenter. I was extremely pleased with how it turned out. Maybe you could do something similar with your gose.

 

[TravelingLight]

How are you planning on souring it? Typically, when I do a gose, I do a kettle sour. I usually use a pure lacto strain (e.g., OYL-605) but you can also use probiotic caps. I mash in, sparge, etc., when my kettle is full of wort, I pitch the lacto, purge headspace, then keep it warm for the lacto to work. Last one I did dropped to about 3.2 in 19 hours, keeping the wort around 85 degrees.

 

[cars1913]

acidulated malt if I could. I am not looking to have an over powering sourness to the beer. I want to ingredients to shine through

 

[Calder]

You may make a fine beer with acid malt, but you will not be making a Gose. Acid malt will not lower the acidity enough.

 

[chumpsteak]

Agreed, you should kettle sour. After mash lower ph to 4.5 and toss in some L. Plantarum. It sours fine at room temperature. I measured pH of Anderson Valley G&T gose and it came in at 3.5 pH.

 

[Calder]

Question for anyone - How much salt do you put in a Gose?

 

[KeyWestBrewing]

Question for anyone - How much salt do you put in a Gose?

14g per 5gal. I also use the same amount of coriander.

 

[chumpsteak]

.5 to 1 Oz of each depending on recipe

 

[TravelingLight]

Question for anyone - How much salt do you put in a Gose?

I use 1 oz. for 5 gallons. Also, 1 oz. coriander (lightly toasted in a dry pan until fragrant, then coarse grind in a baggie just pulverized with a bottle/mallet).

 

[dyqik]

If you do use chinchona bark, be a little careful with it. It is possible to extract enough quinine from the bark (particularly the powdered form) to give yourself chinchonism. I doubt you'll manage that in a homebrew/beer setting without it tasting too bad to drink (as opposed to in a sweetened tonic water), but just something to be aware of.

http://www.alcademics.com/2014/08/potential-dangers-of-homemade-tonic-water.html