Howzat! When you want something that is line and length and pitch perfect every time sometimes you need to turn back time and dig into brewing history for some brewspiration! Howzat | Gose is a classic German style reincarnated that is Leipziger Gose. This spontaneously top-fermented German style wheat beer is an uncommon brew soured via lactic fermentation and flavored with coriander and salt. Just what you need to keep the throat wet when your screaming Howzat! at the Umpire or the Television during the #SummerofCricket #Howzat #Gose better get your brewing on and brew some!
Vital Stats:
Batch & Boil
- Batch Size: 21 Litres / 5.25 US Gallons
- Boil Time: 90 mins
Properties
- OG 1.051
- FG 1.013
- IBU 13
- ABV 5%
- Colour 7.7 EBC
Malt:
Amt Name Colour % Grist
2.00 Kg Malteurop Pilsen Malt 3.7 EBC 39.2%
2.00 Kg Joe White Wheat Malt 5 EBC 39.2%
0.75 Kg Gladfield Sour Grapes Acidulated Malt 3.9 EBC 14.7%
0.25 Kg Rice Hulls 0 EBC 5%
0.10 Kg Dextrose 0 EBC 2%
5.10 Kg TOTAL 7.7 EBC 100%
Hops:
- 30g Hallertauer Mittelfrüher GR Hops - Alpha: 2.2% – 60 minutes from end of boil (start of boil)
Yeast
Dry | Lallemand
· WildBrew™ Philly Sour Pitch 2 x 11g Sachet
Liquid | Bluestone Yeast
· N/A
Adjuncts:
Add 10 mins from end of Boil.
- 15g fresh ground Coriander Seeds
- 10g Himalayan Pink Salt or Murray River Pink Salt
- 1 tab of Deltafloc or 1 tsp of Irish Moss
Water Adjustments (Optional):
- ½ teaspoonful of calcium chloride and
- ½ teaspoon of calcium sulphate added to the mash per 5 gallons of finished beer.
Method:
1. Mill the grains, but be sure to keep the acidulated malt separate. Do not mill the rice hulls.
- Dough-in all but the acidulated malt - targeting a mash of around 3 L of water to 1 kg of grain (a liquor-to-grist ratio of about 3:1 by weight, approx. 14 L) You may need to make an allowance for a false bottom.
- Hold the mash at 65 °C until enzymatic conversion is complete (approx. 60mins).
- Add the acidulated malt to the mash for an additional 45 minutes. Try to keep the temperature as close to original mash temperature as possible using an available heat source. Anything between 62°C - 65°C will work.
- Raise the temperature of the mash to 76 °C and begin to fly sparge slowly with around 12 Litres of 77 °C water, collecting wort until the pre-boil kettle volume is around 23 L.
6. The total boil time will be 60 minutes. You may want to boil for 90 mins if time permits.
7. Hops - Add 30g of Hallertauer Mittelfrüher @60 mins from the end of boil.
8. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Deltafloc tablet to help with precipitation of the hot break.
9. At 10 minutes remaining, add both the coriander seeds and the salt. The coriander seeds you add should be fresh and freshly ground. You may even want to toast the seeds in a dry pan for 5 -10 mins like the chefs do to bring out the essential oils.
10. You can correct low levels of salt or coriander in the keg or bottling bucket - another reason to start at the low end.
- When there is 5 mins of the boil remaining add the Dextrose. Note: The Dextrose addition adds OG but not ABV as it is converted to lactic acid by the WildBrewTM Philly Sour Yeast.
- Primary Fermentation - Pitch both sachets of WildBrewTM Philly Sour Yeast into the wort at 28°C - 29°C for the first three days of the fermentation and then dial down to 25°C for the rest of the fermentation. Do not be afraid of the high temperature, this drives lactic acid production, fermentation performance and produces red apple and stone fruit aromas.
- Approximate fermentation time is two weeks. Once the gravity stabilizes rack into a secondary vessel and allow the beer to mature another 5 to 7 days around 20°C (68°F).
14. Prime and bottle condition* or keg and force carbonate.
15. Target a carbonation level of 2.75 volumes of CO2 - much like the Berliner, this should be a highly carbonated, "spritzy" beer!
*Note: Bottle Conditioning with WildBrew Philly Sour™ is not recommended since the priming sugar will be converted into both lactic acid and ethanol, so levels of lactic acid, ethanol and CO2 in the beer may be inconsistent. For best results, use a separate strain such as LalBrew CBC1.
Food Pairing Suggestions:
- Cheese - Fresh chevre and young Asiago's
- Seafood - Shrimp and scallop ceviche with mango salsa
BeerCo Recipe Kit Contents:
- Malt & Rice Hulls - 5.0 Kg (Milled or Unmilled - You Choose)
- Hops - 30g Hallertauer Mittelfrüher GR Hops
- Yeast - Dry
o WildBrew™ Philly Sour Pitch 2 x 11g Sachet
- Adjuncts (Coriander and Salt) and Brewing Aids (Irish Moss or Deltafloc) - Not included. Water adjustments optional.