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
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.