What Gose Around

What Gose Around

(5 gallons/19 L, all-grain)
OG = 1051   FG = 1.010
IBU = 7   SRM = 4   ABV = 5.3%

5 lbs. (2.3 kg) white wheat malt
3.5 lbs. (1.6 kg) Pilsner malt
2 lbs. (0.91 kg) acidulated malt
8 oz. (0.23 kg) rice hulls
2 AAU Hallertauer hops (60 min.) (0.5 oz./14 g at 4% alpha acids)
1 oz. (28 g) coriander seed (fresh cracked) (10 min.)
0.5 oz. (14 g) kosher salt (10 min.)
5.5 g calcium chloride
1 Whirlfloc tablet (15 min.)
GigaYeast GB150 (Sour Cherry Funk) blend
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single-step infusion mash. Mill the grains, then mix with the calcium chloride and 15.75 qts. (14.9 L) of 162 °F (72 °C) strike water to reach a mash temperature of 148 °F (64 °C). Hold this temperature for 60 minutes. Raise the mash temperature through infusion of boiling water or recirculating system up to mash out at 168 °F (76 °C). Hold this temperature for 5 minutes, then begin vorlauf. Sparge the grains with enough water to obtain 6.5 gallons (24.6 L) of wort. Boil for 60 minutes, adding hops at the beginning of the boil. After the boil, whirlpool for 5 minutes, then let settle for 5 minutes. Chill the wort to about 65 °F (18 °C) and then pitch mixed culture.

Once fermentation commences, allow beer to free rise up to 67 °F (20 °C). You can hold this temperature for 14 days or until the completion of primary fermentation. If more acidity is desired, rack into secondary and age up to 3 months. Bottle or keg the beer and carbonate to approximately 2.5 volumes.

Extract option:
Replace all of the malts and the rice hulls in the all-grain version with 3 lbs. (1.4 kg) wheat dried malt extract, 2.5 lbs. (1.13 kg) Pilsner dried malt extract, and 1.5 tbs. 88% lactic acid. Heat 6.5 gallons (24.5 L) of water in the brew kettle to 158 °F (70 °C). Add the dried malt extracts and lactic acid, then stir thoroughly to dissolve completely. Turn the heat back on and bring to a boil. Boil the wort for 60 minutes, adding hops at the beginning of the boil. The remainder of this recipe is the same as the all-grain version.

Issue: May-June 2018

A Gose recipe utilizing freshly cracked coriander to provide citrus/herbal kick. Recipe from professional chef and culinary consultant Mark Molinaro.