TandemTails
Well-Known Member
I've almost got a keg emptied and would like to start something quick and refreshing to have on tap for the rest of the summer. I was thinking about making a simple extract gose with some Thai spice inspiration.
Here's the recipe as I have it now (Scaled to 3 gallons)
Steps:
1. Bring 3 gallons of water to a boil and add DME
2. Boil for a few minutes and then turn off heat
3. Add 1.45 gallons chilled water to help drop temp
4. Chill to 115'F and transfer to 5 gallon carboy
4a. Add lactic acid until pH reaches 4.5
5. Purge headspace with CO2 and add room temp Goodbelly shots
6. Keep at 95'F for 2 days (aiming for 3.5pH)
7. Rack to kettle and conduct 60 minute boil
8. Add adjuncts as necessary
9. Cool to 75 and pitch yeast
10. Ferment for 10-15 days as normal
11. "dry hop" with lemongrass and thai basil
Break the lemongrass and thai basil and add via hop sack.
-----------------
Do the spice / salt addition amounts sound ok? Is there anything else you'd add to promote the thai spice flavor?
Any other advice or suggestions would be great!
Here's the recipe as I have it now (Scaled to 3 gallons)
Code:
Recipe Specifications
--------------------------
Boil Size: 4.45 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.50 gal
Estimated OG: 1.048 SG
Estimated Color: 5.6 SRM
Estimated IBU: 5.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
0.15 g Salt (Mash 10.0 mins) Water Agent 1 -
2 lbs 4.0 oz DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 2 60.0 %
1 lbs 8.0 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 3 40.0 %
0.35 oz Saaz [3.75 %] - Boil 60.0 min Hop 4 8 IBUs
0.30 oz Thai basil (Secondary 7 days) Herb 5 -
0.25 oz Coriander Seed (Boil 10.0 mins) Spice 6 -
8 oz Lemongrass (Secondary 7 days) Spice 7 -
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 8 -
2 items Goodbelly Probiotic Shots - Mango (Primary 0.0 mins) Other 9 -
2.75 ml Lactic Acid (Primary 0.0 mins) Water Agent 10 -
1.00 oz Ginger Root (Boil 10.0 mins) Herb 11 -Steps:
1. Bring 3 gallons of water to a boil and add DME
2. Boil for a few minutes and then turn off heat
3. Add 1.45 gallons chilled water to help drop temp
4. Chill to 115'F and transfer to 5 gallon carboy
4a. Add lactic acid until pH reaches 4.5
5. Purge headspace with CO2 and add room temp Goodbelly shots
6. Keep at 95'F for 2 days (aiming for 3.5pH)
7. Rack to kettle and conduct 60 minute boil
8. Add adjuncts as necessary
9. Cool to 75 and pitch yeast
10. Ferment for 10-15 days as normal
11. "dry hop" with lemongrass and thai basil
Break the lemongrass and thai basil and add via hop sack.
-----------------
Do the spice / salt addition amounts sound ok? Is there anything else you'd add to promote the thai spice flavor?
Any other advice or suggestions would be great!
Last edited:
