Anderson Valley Brewing Co.’s Blood Orange Gose clone
(5 gallons/19 L, all-grain)
OG = 1.038 FG = 1.005
IBU = 12 SRM = 3 ABV = 4.4%
Anderson Valley has become well-known for their variety of fruited Goses. This example uses blood orange juice that imparts tangy citrus notes that complement the Champagne-like flavors.
Ingredients
5.5 lbs. (2.5 kg) 2-row pale malt
2.4 lbs. (1.1 kg) malted white wheat
~2 oz. (57 g) rice hulls
0.43 lb. (195 g) blood orange juice concentrate
3.3 AAU Nugget hops (60 min) (0.25 oz./7g at 13.1% alpha acids)
0.016 oz. (0.45 g) Indian coriander (fine ground) (5 min.)
0.61 oz. (17.2 g) sea salt
Lactobacillus culture, such as Wyeast 5335, White Labs WLP672, or WildBrew™ Sour Pitch
White Labs WLP029 (German Ale/Kölsch) or Wyeast 1007 (German Ale) or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)
Step by step
Mash in at 150 °F (66 °C) with the grains and rice hulls. Rest 60 minutes and lauter as normal. As the kettle fills, begin to introduce an inert gas (usually nitrogen, but CO2 works well too) into the top of the kettle. Stop runoff at 1.008. Once the wort is in the kettle, mix in cooled water to achieve a temperature of 118 °F (48 °C) — or recommended pitch temperature from the manufacturer — and a gravity of about 1.034. Add Lactobacillus propagation. Pitching rate is ~500 mL at 1 x 108 cells per mL (or approximately 5 x 1010 total). Allow to sour to desired pH (between 3.3–3.4). Hold at the recommended souring temperature. Once the pH is reached, boil the wort for 45 minutes, adding hops at beginning of the boil and the coriander at the end.
Pitch German ale yeast at 68–70 °F (20–21°C). Add the blood orange juice concentrate near the end of active fermentation. At the end of fermentation add the fully hydrated salt solution. Bottle and prime or keg and force carbonate as usual.
Extract only option: Rice hulls are not needed. Swap out the pale and wheat malts for 2.2 lbs. (1 kg) wheat dried malt extract and 2 lbs. (0.91 kg) extra light dried malt extract. Heat 23 qts. (22 L) to 180 °F (82 °C) and stir in the dried malt extract. Hold at this temperature for 15 minutes for pasteurization, then cool wort to Lacto pitching temperature. Follow all-grain instructions for the remainder of the steps.
