- Recipe Type
- All Grain
- Yeast
- Lallemand Philly Sour (1x)
- Yeast Starter
- No
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.043
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 10.5 (tinseth)
- Color
- 4.6 (morey, prior to raspberry)
- Primary Fermentation (# of Days & Temp)
- 9 days @ 75F
- Tasting Notes
- Balanced sour, tart, fresh raspberry, and a hint of a soft salt profile
Recently I switched to using 1/4 bbl kegs and fermenting in them. It has worked out well to brew 6.5 gallon batches and have 6 gallons of finished product (5 gallons in a corny and 1 gallon in a mini keg). As my wife inched toward the end of pregnancy with our second child I decided to brew a beer specifically for her to drink at her leisure. One specifically that I never would have made before, but one she really enjoys. I decided to go with a Raspberry Gose, forego any kettle souring, and make my life easier. She was away at a bachelorette party 38 weeks pregnant and I was home with our two year old. The moment my two year old went to sleep, I crushed my grains, got the water to strike temperature, and went on my way.
With that being said, here is the recipe for my Raspberry Gose that was received well by my LHBS and LHBC, "Here We Gose Again"
Mash (Single Infusion 149F for 60', Mashout 170F for 10'):
Primo RO Water, adjust mash pH to 5.5, no other adjustments to water profile.
4lb Rahr - Standard 2-Row 1.8L
3lb American - White Wheat 2.8L
1.75lb Flaked Wheat 2L
1lb Weyermann - Barke Vienna 3.4L
Boil (60'):
1oz Tettnanger 2.6AA @ 30'
1/2oz Crystal 3.0AA @ 30'
20g Himalayan Pink Salt @ 10'
1tbsp Crushed Coriander @ Flameout
Fermentation:
3lb Frozen Raspberries (store brand, crushed and dumped into fermenter) after 72 hours of fermentation.
Set spunding valve to 2 psi for 3 days, set to 5 psi for days 4-8, then set spunding valve to 10 psi at the tail end of fermentation.
Cold crash after day 9 for 24 hours minimum. Pressure transferred with CO2 and floating dip tube, 5 gallons to corny, 1 gallon to minikeg. Set both kegs to 40 psi and let sit overnight.
Final pH was 3.52
With that being said, here is the recipe for my Raspberry Gose that was received well by my LHBS and LHBC, "Here We Gose Again"
Mash (Single Infusion 149F for 60', Mashout 170F for 10'):
Primo RO Water, adjust mash pH to 5.5, no other adjustments to water profile.
4lb Rahr - Standard 2-Row 1.8L
3lb American - White Wheat 2.8L
1.75lb Flaked Wheat 2L
1lb Weyermann - Barke Vienna 3.4L
Boil (60'):
1oz Tettnanger 2.6AA @ 30'
1/2oz Crystal 3.0AA @ 30'
20g Himalayan Pink Salt @ 10'
1tbsp Crushed Coriander @ Flameout
Fermentation:
3lb Frozen Raspberries (store brand, crushed and dumped into fermenter) after 72 hours of fermentation.
Set spunding valve to 2 psi for 3 days, set to 5 psi for days 4-8, then set spunding valve to 10 psi at the tail end of fermentation.
Cold crash after day 9 for 24 hours minimum. Pressure transferred with CO2 and floating dip tube, 5 gallons to corny, 1 gallon to minikeg. Set both kegs to 40 psi and let sit overnight.
Final pH was 3.52
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