Lemon Lime Gose

Courtesy of Salt City Brew Supply Midvale, Utah

(5 gallons/19 L, extract with grains)
OG = 1.049   FG = 1.012 IBU = 9   SRM = 4  ABV = 4.8%

This recipe is our play on the traditional Gose and is a big hit with our customers every time it comes out in the summer. Kettle souring, or fermenting with Lacto, can be difficult for many homebrewers, so we rely on a bunch of acidulated malt to create a mildly tart and refreshing beer that anyone can make. The additional adjuncts not only make this a fun recipe for people to brew, it delivers a light, but complex citrus flavor with a noticeable but not overpowering coriander and salt character that pairs well with food and summertime. The small ABV allows the fans of this beer style to make a day of sitting on the patio, relaxing with friends, and enjoying the sun.

Ingredients

2 lbs. (0.9 kg) acidulated malt
3 lbs. (1.35 kg) wheat dried malt extract
3 lbs. (1.35 kg) Pilsen light liquid malt extract
2.8 AAU Czech Saaz Hops (60 min.) (1 oz./28 g at 2.8% alpha acids)
1 oz. (28 g) lime peel (15 min.)
1 oz. (28 g) lemon peel (15 min.)
1 oz. (28 g) coriander (cracked) (15 min.)
1 oz. (28 g) sea salt (15 min.)
Wyeast 1007 (German Ale) or Imperial Yeast G03 (Dieter) or Safale K-97 yeast. 5⁄8 cup corn sugar (if priming)

Step by step

Steep crushed grain at 145–155 °F (63–68 °C) in 1–2 gallons (4–8 L) of water for at least 30 minutes. Remove grains and let drain into kettle. Add 2–4 additional gallons (8–15 L) of water (depending on how much your kettle can hold) and bring to a boil. Remove pot from burner and stir in the liquid and dried malt extracts, being careful not to scorch the bottom of the pot. Return kettle to the burner and bring to a boil. Add hops and boil 60 minutes. With 15 minutes remaining in the boil, add lime peel, lemon peel, cracked coriander, and sea salt.

When the boil is complete, quickly cool wort to below 80 °F (27 °C) and transfer to fermenter. Top fermenter up to 5.25 gallons (20 L) if necessary. Aerate and then pitch yeast. Ferment according to the yeast you choose. After fermentation is complete (after approximately two weeks), bottle or keg as normal.