Thursday, February 17, 2011

Gose Brewday

Salt, sour, spice, and wheat. That pretty much tickles my fancy with each tick of the list. I’ve been looking forward to making this beer since I learned about it. Besides the recipe on the Mad Fermentationist’s blog, check out Stan Hieronymus’s Brewing With Wheat and Jeff Alworth’s posts on Beervana. All interesting and worthwhile. See also here. As for my brewday? After the brewing was over, I headed down to Thai 9 for the Bell’s Hopslam firkin tapping. While talking to Jason from the Trolley, I told him I had spent the day brewing a Gose. “Gozer the Gozerian?” he immediately responded. “No,” I said, “but it is now.” [Note: the wordplay here is much more clever if you know that gose is pronounced “gose-uh.”]

82. Gose the Gozerian
4 lbs. Weyerman Wheat (3 lbs. light/1 lb. dark)
2 ¼ lbs. Weyerman Light Munich
2 ¼ lbs. Weyerman Bohemian Pilsner

Mashed w/ 3 gallons of RO water @ 150° F for 90 minutes
Batch sparged with 1 ½ gallons RO water @ 168° F for 15 minutes

Added to brew kettle, brought to a boil (90 minute) and added:
w/90 to go: ½ oz. Hallertauer Leaf 4.1% AA

w/10 to go: .65 oz. coriander

@ removal from heat: 65 grams Kosher salt

Chilled, racked to carboy, and pitched 1 packet Safale US-05 and Wyeast 5335 Lactobaccilus

Gose goes in the bottle...
Brewed: 2/17/2011 @ 72° F
Secondary: 2/24/2011 @ 1.012
Bottled: 3/1/2011 w/ 5 oz. of table sugar @ 63° F

OG: 1.036
FG: 1.011

Tasting Notes: 5/10/2011: Gose the Gozerian pours a hazy straw-colored yellow—it’s not quite the lemonade color of some of the better Berliner Weisses I’ve seen, but it is on the way. The head is luscious, creamy, and white with pretty decent staying power (that’s the wheat talkin’) while the nose is salty and perfume-y with a gentle hint of wheat. Flavors start tart and bright; the front is bready with a light lactic zing, while the middle is salty and dry, with the saltiness lingering through the finish and a bright tangy burst to round out the beer. The mouthfeel is both creamy and lightly chewy—there is a bit of a breadiness to the body—while the carbonation is crisp and effervescent. This version has become tarter with some age, although it has the breadiest wheat taste and presence of the three. Still, delicious and quaffable.

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