Tenzing's Gose

All Grain Recipe

Submitted By: louie (Shared)
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Brewer: David Little
Batch Size: 10.00 galStyle: Specialty Beer (23A)
Boil Size: 13.40 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: B3 1550
Bitterness: 7.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: 2 part, Temperature Mash, Light Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2
4 lbs Pilsner (Weyermann) (2.0 SRM) Grain 3
2 lbs Acidulated (Weyermann) (1.8 SRM) Grain 4
1 lbs Munich II (Weyermann) (9.0 SRM) Grain 5
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 6
1.73 oz Hallertauer [4.1%] - Mash Hop Hops 7
0.63 oz Tettnang [6.3%] - Boil 30 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
56.00 g Salt, Himalayan Pink (Boil 10 min) Misc 10
42.00 g Coriander Seed, Indian (Boil 10 min) Misc 11
3 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast 12
1 pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast 13

Notes

Mash all malts except the acidulated for 45 minutes, or until converted. Then stir in the acidualted malt and mash another 45 minutes.Grind the coriander fresh on brewday, if possible.---Only had one pack of Wyeast that was almost a year old. Wasn't going to be able to get enough viable yeast out of it, even with a large starter. Decided to also pitch three packs of dry wheat beer yeast (two years old) to help.---The beer fully attenuated but, even though fermentation temps were low, came out with a lot of the hefeweizen aromas and flavors (banana, clove, etc.). It also wasn't sour enough for me so I'm dosing with a little lactic acid to "tart it up a bit."---Actually didn't use any lactic acid. After a couple weeks the hefeweizen qualities faded and the tartness come forward.