Gose

Philip de Greylonde
Published on
Updated on
4 min, 614 words

Tags: sour wheat gose philly sour

This is intended to be a simple sour gose but with salts normally found in a modern electrolyte sports drink. Due to the increased salts I will be adding them in secondary rather than boil.

Recipe

Malts and Sugars

  • 2# Great Western Pilsen
  • 2# Great Western White Wheat Malt
  • Rice hulls

Hops

  • 0.15 oz El Dorado 11.6% - Boil - 30 min
  • 0.1 oz El Dorado 11.6% - Boil - 4 min

Yeast

  • Philly Sour
  • US-05

Mash

Mash volume 9L Strike temp 155.8 Mash target 147F

Sparge volume 21L Sparge target 167F

Water Modifications

De-chlorinated by leaving out for several days, the first days uncovered in the boil kettles and then transferred into 5g water jugs without lids

4mL lactic acid added to mash water in kettle.

Brewday Notes

0742 Mash started

0755 Mash temp is 145.2 and mash pH is 5.41 (read at ~72F) Added around .5mL of lactic acid

0855 Mash out done

0906 Sparge started with 169.7F water. I went a bit highter on the sparge temp because the mash sat for a bit without water in it.

0910 There was a bit too much sediment from a poor vorlauf, so I ran the wort through my hop spider twice. There is a risk of hotside aeration here, but it the flavor impact will be incredibly minimal.

0930 Sparge out started. I'm sparging through my hop spider this time to reduce sediment, rather than vorlaufing. The resulting wort through the spider looks very clean.

0940 Sparge-out finished

0947 Flame lit

0958 Hot break. This was a very very explosive hotbreak. I forgot to pull an SG sample prior to lighting the burner, so I pulled one right after the hot break settled.

Apparently my brewhouse efficiency was higher than expected and my SG is 1.020 when I was targeting 1.016

1045 Added first hop addition.

1056 Put immersion chillers into brew kettle to sterilize and allow wort temperature to stabilize prior to final hop addition.

I may have had the boil a bit too low as the hop break was very delayed from the last hop addition.

1110 Final hop addition added.

*1115 Flameout. Immediately started cooling with both immersion chillers. I had also left the mash spoon in the kettle at the same time I pitched the last hop addition. I'm using it to whirlpool the wort to cool it more quickly.

OG is a little bit higher than planned due to my higher than expected mash efficiency.

*1140 Wort is now down to 90F so I racked it into a sanitized 6 gallon fermenter. I aerated and pitched the Philly Sour. I will pitch the next yeast in 2 days.

I direct pitched a single package of dry yeast.

Fermentation

This will be fermenting in my garage without temperature control. I had hoped for warmer temps to drive more lactic acid production, but the weather is going to be in the 60s this week.

After 2 days I added a seed warming mat underneath the fermenter to increase the temperature as it was hovering in the low 60s in the garage. I did not end up pitching any additional yeast at this point.

At the 8 day mark the beer is starting to clear, but has noticeable sour notes in the smell. The garage has been hovering in the upper 60s to low 70s most days since around day 6.

The beer has a pleasant level of sourness, but a lack of any interesting complexity from the yeast. Since this will be getting electrolytes added I am not concerned. I will also likely fruit it next week.

Refractometer Readings

SG: 1.020

OG: 1.025

FG: 1.004

ABV: 2.76%

Tasting Notes