Here We Gose Again, Raspberry Gose (Philly Sour)

[jdubdvdt]

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

 

[brshipman]

Looks and sounds delicious. Just getting back into homebrewing after a 5yr hiatus and decided I'd like to try a gose within another batch or two (doing small 2.5G or less). This gives me a great direction I need!

 

[jdubdvdt]

Looks and sounds delicious. Just getting back into homebrewing after a 5yr hiatus and decided I'd like to try a gose within another batch or two (doing small 2.5G or less). This gives me a great direction I need!

Great! Glad you're back brewing. I took a hiatus myself for a similar period of time. It has been wonderful. This one is an easy quaffer that doesn't leave anything to be desired.

Please keep me posted and upload pictures of your pint when it's finished!

 

[jdubdvdt]

Love pulling pints of this for myself.

 

[jdubdvdt]

Update:

Made another version which had slightly more raspberry and a true water profile. I'll post my changes soon. It won Bronze in 29A Fruit Ale out of 10 entries at the Coconut Cup. Named it "Gose with the Flow"

37 and 38 points on the score sheets.
Split opinion on rapsberry level, one judge asked for more, one said less. It might have been slightly low on carbonation for the style. I am not used to bottling yet so now that I have their scorecards I will compare to the one I bottled at the same time.

They did mention the malt profile was absent so it will likely benefit from my revision 3 changes including German pilsner and German pale wheat. Also will make sure it's effervescent next competition.

We will see how it goes on the next revision.

Per the judges:
Judge 1 Overall: No flaws and largely to style. Raspberry input is somewhat subtle but noticeable. Suggest a larger
raspberry flavor for the 29A style. Could benefit from a higher carb level. Very crisp and refreshing, sessionable.

Judge 2 Overall: Really good beer that has a medium body, with Medium sourness. Good balance but Rasberry a
little too high.

 

[jdubdvdt]

Update again: Received Gold in the latest competition

Revised recipe and fruiting.
Using 12oz frozen raspberries per gallon of finished beer.
Switched to Barke Pilsner and Weyermann Pale Wheat.

39 points by both judges, received Gold out of (6) 29A entries. Went to BOS, but did not place.
overall comments:
"overall a great beer and I could crush this all day"
"a very tasty beer, I enjoy it"
"could use a bit more fruit flavor"
"possibly a dextrin malt to aid in head size and retention"

Slowly dialing this one in with feedback. I made some changes to the latest entry (will be judged at end of May). Will continue to post results until someone on here makes it and gives me feedback or until I receive 43 points or higher.

Water Profile I am using:
Ca 35, Mg 4, Na 8, Cl 39, SO4 49, HCO3 16

3.4g/gal canning salt (IF using water profile above, if using RO like my original recipe - sea salt is great for getting other minerals!)
3.2g/gal freshly ground coriander
adjust mash pH to 5.3

Final pH has been consistently 3.30 for the last TWO iterations of this beer.

 

[jdubdvdt]

Still making tweaks to the recipe here and there.

Made a massive change to only use Amoretti this time which I figured would be a failure after tasting it. I did some last second changes to boost the raspberry flavor which hopefully will not be required once I truly dial this one in. The aroma is excellent with Amoretti, but the real fruit flavor was lacking. The frozen raspberries really shine because they have the natural tannins and get flavor from the seeds/skin.

Received another medal this weekend for this beer - Received (39 and 36 points) Gold in my category 27A (Fruit Beer) out of 13 entires in the latest reggie comp. I would consider the judges to be pretty dialed in on critique and I have some ideas moving forward. They both mentioned the raspberry aroma was a bit high, which is likely from the use of a lot of Amoretti.

I have some modifications based off my own perception of the beer for the next competition, but the latest judge comments won't be incorporated until I mess around a bit more. I am thinking I will probably need a combination of frozen raspberries and the Amoretti.

 

[CthulhuBrew33]

this sounds awesome! i however may go for a Blackberry one based on fruit availability where i am (Oregon has way too many wild blackberries)!
if that goes well im gonna try huckleberry and then maybe try to incorporate some Purple corn, Agave, and Lime in one!

 

[jdubdvdt]

this sounds awesome! i however may go for a Blackberry one based on fruit availability where i am (Oregon has way too many wild blackberries)!
if that goes well im gonna try huckleberry and then maybe try to incorporate some Purple corn, Agave, and Lime in one!

Do it! The recipe works really well for any fruit. I currently have a tropical version that has mango, guava, pineapple, and passion fruit.

If you want simplicity I'd do RO water
3.4g/gal sea salt (canning salt works as well, especially if you build a water profile)
3.2g/gal freshly ground coriander
adjust mash pH to 5.3 if you can.

You may consider around 12-16oz fruit/gallon. I like to let it ferment out a bit, but feel free to add in secondary or after primary fermentation. Let me know how it turns out and post some pictures!

 

[SteveH aka shetc]

Hey jdubdvdt,

My son just gave me a bunch of blackberries that he grew, and asked me to make a beer with them. I came across your recipe, and was wondering what you think about swapping the raspberries for blackberries. Also, I've not used Philly sour before but I have a few packets. Anything specific I need to know about using it? Finally, I see that your batch size was 6.5 gallons - any idea what the volume was after boiling and chilling?

Thanks,
Steve
(Go Gators!)

 

[jdubdvdt]

Hey jdubdvdt,

My son just gave me a bunch of blackberries that he grew, and asked me to make a beer with them. I came across your recipe, and was wondering what you think about swapping the raspberries for blackberries. Also, I've not used Philly sour before but I have a few packets. Anything specific I need to know about using it? Finally, I see that your batch size was 6.5 gallons - any idea what the volume was after boiling and chilling?

Thanks,
Steve
(Go Gators!)

Steve,

Go Gators!

I think blackberries would do great in this recipe! I would mash them up and freeze them. You could possibly treat it with campden tablets if you'd like, but I have not had any issues with just freezing/mashing/freezing/thawing/dumping.

Philly sour works best at room temperature. Honestly, above 70F would be best to start fermentation. I am a stickler about fermenting other beers and controlling the fermentation, but I let it free rise for this beer. The first 24-48 hours it just makes lactic acid and does not seem like it is fermenting anything. Usually fermentation is completely done around 10-14 days, especially if fermented at 72-74F. I have averaged a lower attenuation and that is alright with me, but 65-70% attenuation is not uncommon, wonder if the yeast just can't handle the acidity above that, but I have fermented about 10 batches with this yeast just this year.

I would try to get your mash pH between 5.2-5.3 for this batch. You can use my simple salt/coriander setup and use RO water from post#1, or you can build a water profile and salt/coriander per post#6.

The 6.5 gallons is my post boil volume within about 4-6oz. I ferment 6.5 gallons for approximately 6 gallons of finished beer (5 gal keg for me, 1 gallon keg for a friend). I can adjust this batch size if you'd like help with it.

Brew it up and post some pictures!

-Josh

 

[SteveH aka shetc]

Steve,

Go Gators!

I think blackberries would do great in this recipe! I would mash them up and freeze them. You could possibly treat it with campden tablets if you'd like, but I have not had any issues with just freezing/mashing/freezing/thawing/dumping.

Philly sour works best at room temperature. Honestly, above 70F would be best to start fermentation. I am a stickler about fermenting other beers and controlling the fermentation, but I let it free rise for this beer. The first 24-48 hours it just makes lactic acid and does not seem like it is fermenting anything. Usually fermentation is completely done around 10-14 days, especially if fermented at 72-74F. I have averaged a lower attenuation and that is alright with me, but 65-70% attenuation is not uncommon, wonder if the yeast just can't handle the acidity above that, but I have fermented about 10 batches with this yeast just this year.

I would try to get your mash pH between 5.2-5.3 for this batch. You can use my simple salt/coriander setup and use RO water from post#1, or you can build a water profile and salt/coriander per post#6.

The 6.5 gallons is my post boil volume within about 4-6oz. I ferment 6.5 gallons for approximately 6 gallons of finished beer (5 gal keg for me, 1 gallon keg for a friend). I can adjust this batch size if you'd like help with it.

Brew it up and post some pictures!

-Josh

Absolutely awesome advice, thanks! By the way, I live in GA now but used to be a member of the Miami MASH club. I might have judged your beer sometime in the past

 

[jdubdvdt]

Absolutely awesome advice, thanks! By the way, I live in GA now but used to be a member of the Miami MASH club. I might have judged your beer sometime in the past

Nice!

I haven't been entering too much until recently, but it's possible! Speaking of MASH, they gave me the original bronze medal this one received earlier this year. They have really awesome medals

 

[SteveH aka shetc]

Have you seen this presentation?: 5 Tips for Fermenting with Philly Sour

 

[jdubdvdt]

I have not. I did listen to a bit of it just now.
I followed most of their best practices which seem to incorporate this presentation into it.

Ferment at room temp.
Let the temp free rise.

Do not overpitch or under pitch. That slide says 1-1.5g/liter which is higher than the sachet says, I use close to what the sachet says for a slight under pitch and have had good lactic acid production. Sachet says 0.5-1 g/l which is 1.9-3.8g/gal. My pitch rate is approximately 1.7g/gal.

Add fruit early if you want more acid. Add fruit at 72 hours if you want more fruit character. I've heard you can do dextrose at flameout if you want to get easy lactic acid production, but my pH regularly is 3.2-3.3 since dropping the mash pH to 5.2-5.3

I prefer to add fruit between 48-72 hours after pitching.

Here's the simple best practices reference for Philly sour. Philly Sour Best Practices

 

[SteveH aka shetc]

I have not. I did listen to a bit of it just now.
I followed most of their best practices which seem to incorporate this presentation into it.

Ferment at room temp.
Let the temp free rise.

Do not overpitch or under pitch. That slide says 1-1.5g/liter which is higher than the sachet says, I use close to what the sachet says for a slight under pitch and have had good lactic acid production. Sachet says 0.5-1 g/l which is 1.9-3.8g/gal. My pitch rate is approximately 1.7g/gal.

Add fruit early if you want more acid. Add fruit at 72 hours if you want more fruit character. I've heard you can do dextrose at flameout if you want to get easy lactic acid production, but my pH regularly is 3.2-3.3 since dropping the mash pH to 5.2-5.3

I prefer to add fruit between 48-72 hours after pitching.

Here's the simple best practices reference for Philly sour. Philly Sour Best Practices

Yeah, you got pretty close so that's why I was asking . I was going to use a couple packets I have in the fridge but expiration date says 5/2023. That's pretty old.

 

[jdubdvdt]

If they've been in the fridge the whole time they'll be fine. I'd pitch 2 packets in your case.

 

[giraffeman]

I have only made a brewers best Mango sour "kit" that used the Philly Sour yeast. It was not bad at all for a extract kit.
The thing I liked about this yeast was that it is NOT a Brett or wild yeast, so no need for separate fermenting equipment!
I also use 1/4 bbl kegs for fermenting and just took 2 of them to Bobby from Brew hardware, (my LHBS), to add pressure release valves, (as a backup for safety reasons), so I can do pressure fermentation's using lager yeast at ale temps.

I'm looking forward to trying your AG recipe but have a few questions.

What kind spunding valve are you using and how did you connect it? I have a Kegland BlowTie 2 but trying to figure out the best way to connect the 8mm line to a 1/2" NPT connection.
and from the 5 tips video it looks like there may be no need to use pressure fermentation as the yeast likes the higher temps without producing any off flavors at 71-80f .
Any reason you did a pressure ferment?

Still making tweaks to the recipe here and there

Any final changes to your recipe?

Made a massive change to only use Amoretti this time which I figured would be a failure after tasting it. I did some last second changes to boost the raspberry flavor which hopefully will not be required once I truly dial this one in. The aroma is excellent with Amoretti, but the real fruit flavor was lacking. The frozen raspberries really shine because they have the natural tannins and get flavor from the seeds/skin.

What Amoretti Product did you use, (They have a bunch different ones that look good), how much? and how did it turn out,

Sounds like it's still a work in progress so keep us updated on changes

 

[jdubdvdt]

I have only made a brewers best Mango sour "kit" that used the Philly Sour yeast. It was not bad at all for a extract kit.
The thing I liked about this yeast was that it is NOT a Brett or wild yeast, so no need for separate fermenting equipment!
I also use 1/4 bbl kegs for fermenting and just took 2 of them to Bobby from Brew hardware, (my LHBS), to add pressure release valves, (as a backup for safety reasons), so I can do pressure fermentation's using lager yeast at ale temps.

Nice! Bobby is great for that kind of stuff. Awesome he is local for you.

What kind spunding valve are you using and how did you connect it? I have a Kegland BlowTie 2 but trying to figure out the best way to connect the 8mm line to a 1/2" NPT connection.
and from the 5 tips video it looks like there may be no need to use pressure fermentation as the yeast likes the higher temps without producing any off flavors at 71-80f .
Any reason you did a pressure ferment?

I use a Sanke ball lock adapter with a tri-clamp on my 1/4bbl kegmenter. This is a standard kegmenter that was purchased from a barcade and I took the spear out. Tough to see if stuff is clean, but with my keg cleaner it has been awesome. With the Sanke ball lock adapter I connect a kegland blowtie with a ball lock on it to the gas port of the ball lock adapter. I am not sure of your exact configuration, but if its a 1/2" NPTM on the keg I would put a 1/2"NPTF to ball lock connection, then use a Kegland gas ball lock to 8mm duotight fitting.

I pressure fermented because I use it as an airlock and I wasn't sure how the yeast would have behaved when I added the fruit. I set it to nearly 0 psi now - just enough to put a little backpressure on it, but not really reading on my gauge.

Any final changes to your recipe?

1. I prefer using RO water and using the water profile
   Ca 35, Mg 4, Na 8, Cl 39, SO4 49, HCO3 16
2. Get the Mash pH between 5.2-5.3.
3. Pilsner (I use Barke) in place of 2-row
4. White wheat OR German Pale Wheat
5. Torrefied wheat or flaked wheat
6. 3.4g/gal canning salt (if using water profile. if using pure RO water and no other adjustments use sea salt since it contains calcium and other minerals).
   3.2g/gal freshly ground coriander
7. No need to pressure ferment.
8. Add fruit between 48-72 hours after pitching yeast

What Amoretti Product did you use, (They have a bunch different ones that look good), how much? and how did it turn out,

Sounds like it's still a work in progress so keep us updated on changes

I used Amoretti Artisan Raspberry. It is good, but did not provide everything I needed.
Currently I am using about 12-16oz per finished gallon of raspberries and then adding about 0.5-0.75oz/gal of amoretti to get better aroma. The amoretti did not give that fresh fruit flavor that you get from skins and seeds. I enjoyed doing both because the aroma is wonderful from amoretti.


The recipe is going to be continuously ongoing until I get a BoS or place at NHC. It is still extremely good and tough to keep on tap around here.
Please let me know if you make it, what you think about it. Post pictures!

 

[giraffeman]

Sounds good.
I have most of the grains in stock except my Weyermann Vienna is just the regular not the Barke but it will have to do. I just need the Torrefied wheat, Hops and fruit. Bobby does not carry the amoretti and the other LHBS by me, (actually closer), wants $32.99 for 8oz .
I think I have a dram of the LorAnn Raspberry flavoring I used in a past wheat beer. It did not produce a strong aroma but I was only shooting for a slight flavor in that beer and only used a small amount. I probably will just use the frozen berries and some of the LorAnn when kegging.
I'm going to pickup the few things I need for this when my kegs/fermenters are ready, but will hold off on brewing as it's been HOT 98F yesterday; 100+ today. I only have one room with a window AC so the rest of the house is almost 90F+. That's why I don't normally brew in the Summer.
I had planned on brewing BierMunchers Cream of Three Crops under pressure with Dimond lager yeast when it cools down, but this one may just force me to brew sooner as it can ferment over 75F

​

 

[jdubdvdt]

Sounds like a great plan!

You can always add the lorann after kegging or try it in a glass to see if you need it. Honestly at 12-16oz per gallon of finished beer the raspberry is pretty awesome.

 

[jdubdvdt]

Results from the latest competition. My plain Gose (23G) brought home Silver BOS out of nearly 300 entries.

The Raspberry Gose scored 39 and 40 points for consensus 40 points, good enough for Bronze in the BJCP Fruit Beer Category 29A. Received Bronze out of (12) entries.

"A well made pleasant tasting fruit beer. A flavorful balance of the base style and fruit. Fruit may be a bit overwhelming in the aroma but well balanced in the flavor. A very slight reduction in the fruit may help improve the beer a bit."

"very tasty beer fruit really shines and gose base is a nice match for the fruit level"

"Bright ripe red raspberry on the tongue and palate leading to a light dough, wheat base malt flavor in the finish that lingers in the aftertaste. Very faint salt/brine note that comes out more as the palate adjusts. A pleasant sweetness in the finish."

"Hop Flavor:Floral, Fruity:Berry, Fruity:Lemon, Other:Lactic acid flavor much like aroma in the fruit more of the base beer is found in the flavor offsetting the strong fruit"

41.8% Barke Pilsner
35.8% White Wheat
11.9% Torrefied Wheat
6% Flaked Wheat
4.5% Chit Malt

Mash at 149F for 90 minutes (60 would be fine), adjust mash pH to 5.4
Water adjusted from RO
Ca 37, Mg 4, Na 8, Cl 41, SO4 52, HCO3 16

90 minute boil
6.2 IBU Tettnang at 30 min
3.4 IBU Mt. Hood at 30 min (didn't have crystal)

3.2g/gal freshly ground coriander at flameout
3.4g/gal canning salt (mortons) at flameout

9.6oz/gal (48oz, 5gal finished batch) of Frozen Raspberries mashed and added 30 hours after fermentation started
3.2oz/gal (16oz, 5gal finished batch) of Oregon Fruit Puree added 30 hours after fermentation started

0.6oz/gal (3oz, 5gal finished batch) of Amoretti Artisan Raspberry added at kegging

Recipe TLDR:
Honestly the Recipe could probably do 45% Pilsner and 55% White (or Pale) Wheat. I was chasing head retention comments here. Just sharing what changed in one post.

Raspberry COULD be reduced to probably 8oz/gallon of frozen raspberries and maybe 0.2oz/gal of amoretti. Since they come in 12oz packages I will probably do 4 packages (48 oz for 5 gal) at 9.6oz/gal and not use the Oregon Fruit. I just thought I would try it. I would probably decrease Amoretti to 0.4oz/gal (2oz, 5 gal batch)

 

[giraffeman]

Brewed this Sunday
40.1% RAHR Barke Pilsner
30.4% White Wheat
19.5% Torrefied Wheat
10% Weyermann Vienna (not barke)
1oz Tettnanger @ 30'
1/2oz Crystal @30'

20g freshly crushed coriander at 5min
19.5g Kosher, (Diamond), salt at flameout

I had with a few issue,
I used beer smith and Brewer's friend water calculator. They had totally different amounts of lactic acid,( 88%), listed to hit 5.3 so I split the difference and used 5.4ml for my mash.
well that was too much and ended up with a 5.1 mash PH
150F mash temp give or take as it seemed to be up and down on my readings
Very slow drain from cooler Next time I may add rice hulls.
Had a problem chilling as hops clogged up my drain tube. had to pump back into boil kettle to clear it , and could only get it to cool down to about 80f as it was hot and I brew outside on propane.
I did get 6.5 gal at1.048 sg into the fermenter (better efficiency then I thought)
let it cool down over night in a swamp cooler to 70f and pitched 2 packs of Philly sour last night.

Water adjusted from RO
Ca 37, Mg 4, Na 8, Cl 41, SO4 52, HCO3 16

I'm still new to water adjustments and trying to understand it
I use deionized water from Whole Foods and adjusted to

How do you get your NA and HCO3 up? backing soda?
if so doesn't that just counter act using acid to lower the PH?
maybe this is why my mash PH came out so low

 

[jdubdvdt]

Brewed this Monday,
40.1% RAHR Barke Pilsner
30.4% White Wheat
19.5% Torrefied Wheat
10% Weyermann Vienna (not barke)
1oz Tettnanger @ 30'
1/2oz Crystal @30'

20g freshly crushed coriander at 5min
19.5g Kosher, (Diamond), salt at flameout

I had with a few issue,
I used beer smith and Brewer's friend water calculator. They had totally different amounts of lactic acid,( 88%), listed to hit 5.3 so I split the difference and used 5.4ml for my mash.
well that was too much and ended up with a 5.1 mash PH
150F mash temp give or take as it seemed to be up and down on my readings
Very slow drain from cooler Next time I may add rice hulls.
Had a problem chilling as hops clogged up my drain tube. had to pump back into boil kettle to clear it , and could only get it to cool down to about 80f as it was hot and I brew outside on propane.
I did get 6.5 gal at1.048 sg into the fermenter (better efficiency then I thought)
let it cool down over night in a swamp cooler to 70f and pitched 2 packs of Philly sour last night.

I'm still new to water adjustments and trying to understand it
I use deionized water from Whole Foods and adjusted to

Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-​

ppm 35 4 8 39 49 16

Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-​

Actual 35.8 3.9 0 38.2 49.3 0
Delta 0.8 -0.11 -8 -0.8 0.3 -16
How do you get your NA and HCO3 up? backing soda?
if so doesn't that just counter act using acid to lower the PH?
maybe this is why my mash PH came out so low

I am sure you will be fine regarding your mash pH. Sound's like you had a fun brew day otherwise! Always something.

my RO water has been tested to be not completely stripped and the sodium/bicarbonates that is what it is. For what you did the water profile is fine. I don't typically touch the bicarbonates or sodium (in this beer you get plenty of sodium from the salt from flameout anyway). I don't add baking soda to this - usually only add baking soda to my english mild to bring the mash pH up.

I am not a water expert by any means (so don't come after me water chemistry gurus), but from what I know.. the less HCO3 you have the less buffering capacity which means the pH is more susceptible to changes. For example if your HCO3 was 209 like my well water - it would take a lot of lactic acid (a silly amount) to reduce the mash pH into range. When you calculated the predicted mash pH were you using my numbers or your numbers?

I have found the Brewfather and BruNwater to be much more accurate than beersmith and brewer's friend on mash pH predictions.

Keep me posted on how it ferments and show me a picture when it is done!

 

[giraffeman]

Well I had a hard time finding Frozen Raspberries, so I used a 4lb bag of Costco mixed berries, (raspberries, blueberries,& blackberries), along with 12oz of fresh raspberries that I froze, (wow they were around $3 for a 6oz container). Added the mashed up fruit to primary around day 4.

I just took a FG reading and it's at 1.010 OG was 1.048 . Final PH was 3.65 ,(not as low I I thought it would be since my Mash PH was low at 5.1)
I did pitch 2 packs of Philly sour yeast for 6.5gal, ( per what I saw on )
pitched at 70f but let it free rise. Not much activity in the air lock the first 3 days but Fermentation was strong after I added the fruit.

Hydro sample is very Light body and has a slight floral smell along with a slight berry taste. I'll probably add some kind of berry flavoring when I keg but will taste again after cold crashing.
I will say I think the salt added a "soft/silky" mouth feel IMO.
I was also surprised the color was not darker due to the Blue and Black berries; just a light reddish pink color. Will post photo after it is carbonated.
I was also thinking about adding some Ascorbic Acid to help with the sour taste and I have read some people say it helps to enhance the shelf-life.
Any Idea on how much to add?

 

[jdubdvdt]

3.65 isn't too bad. Your mash pH was lower than mine, but if your makeup water for your sparge or boil volume has a higher pH then it might have had more work to do.

I have had great success with only pitching one sachet regardless of what others have said. I pitch one each time still and it's been repeatable.

Curious how long you have you had the beer on the berries? When we use the triple berry blend from Sam's Club on our cider it doesn't really create a dark color either.

Personally I'd look into adjusting the overall beer's pH with lactic acid if you have the means to adjust now. I have never done it before, but there's people who have mentioned doing it. I would do a little at a time. You could do ascorbic acid but I think there have been tests that Camden tablets or SMS/SMB is a better preservative than ascorbic acid. When I have used ascorbic acid in the past as a preservative on hoppy beers I did one teaspoon dissolved in one cup of water and add at kegging.

Personally I'd attempt either lime juice since it probably would go well with the sour salty. Or I would adjust the pH slightly with lactic acid. The beer has lactic acid from the yeast so adding a little won't hurt it. Just do it in small amounts to not overdo it.

 

[jdubdvdt]

Latest results - put this one up against 18 entries in the fruit beer category and took home Gold. Did not place in BOS.

Still have a few more tweaks to make. I entered my tropical fruited Gose against it. The tropical Gose scored 43 and 41 for a consensus 42. I accidentally served too much at a birthday party and didn't have enough bottles to fill. Two bottles ended up with sediment and mini BOS said it was a tropic bomb. Probably sucked up a bunch of settled fruit at the bottle of the keg even with my floating dip tube.

I'd say this is a good base recipe for any Gose. Fruited or not.

 

[SteveH aka shetc]

Congratulations!

I just brewed my version yesterday. Older Philly Sour was cranking after 16 hours.

 

[jdubdvdt]

Congratulations!

I just brewed my version yesterday. Older Philly Sour was cranking after 16 hours.

Thank you!

Great to hear it was kicking. Let me know how it turns out. Post some pictures!

 

[SteveH aka shetc]

Defrosting my son's homegrown blackberries

 

[SteveH aka shetc]

Day 8 for the blackberry gose. SG was 1.043, currently at 1.011, or ~4.4% ABV. Using a Duotest pH strip, pH is ~3.5 - I'm not sure how much the berries added to that. That sample was nicely in balance for the tartness and the fruit. I need to try another sample as I'm not sure the salt flavor is there. Trying to figure out how to add more salt without exposing the beer to the air. Perhaps dissolve some into solution and then shoot it in.

 

[jdubdvdt]

Day 8 for the blackberry gose. SG was 1.043, currently at 1.011, or ~4.4% ABV. Using a Duotest pH strip, pH is ~3.5 - I'm not sure how much the berries added to that. That sample was nicely in balance for the tartness and the fruit. I need to try another sample as I'm not sure the salt flavor is there. Trying to figure out how to add more salt without exposing the beer to the air. Perhaps dissolve some into solution and then shoot it in.

View attachment 881800

3.5 pH is still within range for a Gose and the tartness from the berries plays with that nicely. How were your mash temps?

Regarding salt, that seems to be a point of preference from the judges. I see it both ways where some think it's salty and others think it's light on salt. It could probably be increased I think since the fruit really changes what you're picking up.

If you wanted to inject it I think that's a great idea. I would send it in through the gas port if you can. Probably would want to make a concentrated solution maybe do 4g salt in 2-4oz of boiled water. That should give you rough 20-25% increase in salinity. I'd be afraid to overdo it so. It may be best to test per glass to find how much salt you'd like.

I have been considering increasing the salt level in mine by about 20-30%.

 

[SteveH aka shetc]

First official carbonated sample of the Moleberry Gose. No need to add any salt after all (might be a tad too much for some palates but I'm a salt kinda guy). Very delish in my humble opinion, and the Philly Sour worked really well.

 

[jdubdvdt]

First official carbonated sample of the Moleberry Gose. No need to add any salt after all (might be a tad too much for some palates but I'm a salt kinda guy). Very delish in my humble opinion, and the Philly Sour worked really well.

View attachment 882240

Beautiful.

I was raised in the South - you better believe I love salt. I think from what I researched it is on the higher end of the salt levels, but goes well with sweet/sour/salty vibe.

Glad you like it!
Thanks for the update and photo!

 

[SteveH aka shetc]

Beautiful.

I was raised in the South - you better believe I love salt. I think from what I researched it is on the higher end of the salt levels, but goes well with sweet/sour/salty vibe.

Glad you like it!
Thanks for the update and photo!

Thanks very much for your help!

 

[jdubdvdt]

Poured a pint today to celebrate Bronze BoS at the recent competition. 40 points and some great comments that will continue to hone this recipe.