Sanctuary Gose

[bovineblitz]

Recipe Type

All Grain

Yeast

T-58 or clean ale yeast

Batch Size (Gallons)

5.5

Original Gravity

1.048

Final Gravity

1.012

Boiling Time (Minutes)

60

IBU

6.9

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.

 

[coyote68]

up next.

 

[coyote68]

Fermenting nicely........

 

[coyote68]

Bottled today. taste is real good a little salty, added 2 tsp. lactic acid tastes much better.

 

[bovineblitz]

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!

 

[smonice]

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

 

[coyote68]

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

 

[coyote68]

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.

 

[bovineblitz]

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.

 

[smonice]

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.

 

[Dogfishfire]

I did a witbier with a similar grain bill. And experiment for me, since I had never tried that style, and never used acid malt. I also threw in some lime in the secondary for just a bit of citrusy brightness. I kegged it up when it was ready, and definately enjoy it on a hot day.

Partial Mash

3 lbs Pale Malt (2 row). 60 min. 28.6%
4 lbs White Wheat. 60 min. 38.1%
1.5 lbs Acid Malt. 20 min. 14.3%
2 lbs wheat dme. 60 min. 19%

1oz Saaz @ 60 min
1oz Saaz @ 15 min

Wyeast 3944 Belgian Witbier

Mash 60 min @ 154F
Sparge @ 165

Primary 28 days
No secondary

Nice tart and light beer here.




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[coyote68]

After a short time in the bottle, the salt has mellowed a lot. very good!
Brewed a 10 gallon batch yesterday, cut the salt a little. well worth having on hand.

thanks for this excellent recipe bovineblitz.

 

[Darth_Malt]

How well would the salt and acid flavors of this beer hold up to a bigger hop bill? I'm thinking something in the 30-40 IBU range.

 

[Dogfishfire]

Brewing this up right now. Doing a 90 minute boil because I collected 6.5 gallons of wort. Didn't measure the pre-boil gravity. Had a stuck sparge. Hopefully that won't effect it too much. Upped the acid malt to 2.5 lbs. love that tartness it brings. It's a cheaters way to a sour beer. Lol.


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[Dogfishfire]

Stuck sparge and all, I hit my numbers perfect. Pitched the T-58, we shall see how it goes in the next day or so


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[coyote68]

my 2nd batch came out excellent. i also upped the acid malt.

 

[Medic218]

How long is it taking y'all to see the sourness?
I bottled a test batch two weeks ago, and while I know it's young, I couldn't resist the urge to try one a few days ago.
Granted, it wasn't this recipe, but the beer is bland. No sour notes and no detectable salt.
I'm glad I made a test run because, well...it's not great right now.

 

[coyote68]

my sourness and salt presence is very noticeable at bottling / kegging. the saltiness seems to get a little more intense after about 2 weeks in a bottle, while the keg remains the same.

 

[VaBrewer]

What temp are you fermenting this at? T-58 is a Belgian strain, so are you going on the cool side to keep the phenolics out?



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[coyote68]

my basement is around 68 F all year long. so that's where i ferment pretty much everything except my lagers and saisons.

 

[VaBrewer]

my basement is around 68 F all year long. so that's where i ferment pretty much everything except my lagers and saisons.

Thanks! I wish I had a basement. ok yeah, I'll have to do a swamp cooler.


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[lbco318]

So i brewed a similar grain bill to this on sunday the 13th. I missed the mash temp severely mashing in at 165!!! I know, step up my game. Any way, pre boil OG was 1.038, post boil was 1.050. I used WL 500 trappist. fermented at 73 degree. I took a reading today and its 1.030. Taste is pretty amazing, light sour and a hint of salt that is just right. So my question is this:

Should i let it ride another week to see if the gravity drops, or should i pitch another yeast strain? Or are there too many unfermentable sugars in there because of the high mash temp? do those unfermentable sugars screw up the reading?

HELP.

 

[cbcooler1]

Can anyone give me a conversion for doing this with all DME and steeping with other grains? I take it I would boil the Acid Malt for 60 minutes w/ everything else?

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.

 

[Medic218]

Can anyone give me a conversion for doing this with all DME and steeping with other grains? I take it I would boil the Acid Malt for 60 minutes w/ everything else?

DME is calculated at 60% of grains(LME at 80%).

That being said you would need....
3# Wheat DME
1.8# Pilsen DME(just round it up to 2#. It won't hurt anything and will make things easier on you by not having to measure out a specific amount.)

For the acid malt, just steep them at 152* for 45 min or so, mix in your DME and begin the boil.

 

[bovineblitz]

DME is calculated at 60% of grains(LME at 80%).

That being said you would need....
3# Wheat DME
1.8# Pilsen DME(just round it up to 2#. It won't hurt anything and will make things easier on you by not having to measure out a specific amount.)

For the acid malt, just steep them at 152* for 45 min or so, mix in your DME and begin the boil.

Could just skip the acid malt steeping and use lactic acid for all of the tartness. I'm not sure how much to add, but you could just add it all to taste at bottling.

 

[thorHB]

I will be brewing up a batch this weekend. Makes sense to add the acid malt after 45 minutes into the mash but do you mash longer to ensure adequate conversion time for the acid malt? Maybe a 75 or 90 minute mash?

 

[bovineblitz]

I will be brewing up a batch this weekend. Makes sense to add the acid malt after 45 minutes into the mash but do you mash longer to ensure adequate conversion time for the acid malt? Maybe a 75 or 90 minute mash?

That's a good question, I typically do add 10-15 minutes just to be safe.

 

[thorHB]

That's a good question, I typically do add 10-15 minutes just to be safe.

Sounds like a plan. I'll do an iodine test at 75 minutes and keep mashing if necessary. Thanks for sharing the recipe. I'll post back with results.

 

[HopheadNJ]

Have had this in the keg for about a week now. Brewed as per recipe, except I pitched WLP001 since I had slurry on hand. Clean, refreshing beer. Tartness from acidulated malt is very subtle. I think I'd prefer a little more tart myself but came out great. Very refreshing! I may add a touch of lactic acid, but I'm concerned it will be difficult to nail. Next time I would up the acid malt a bit for me, tartness level somewhere between this and Westbrook would be perfect

 

[klowneyy]

This isn't really a true gose. It seems more like a tart beer not sour.