Beagle Hound Go For The Gose
All Grain Recipe
Submitted By: jpeterson13 (Shared)
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|Brewer: Jim Peterson|| |
|Batch Size: 5.50 gal||Style: Specialty Beer (23A)|
|Boil Size: 7.00 gal||Style Guide: BJCP 2008|
|Color: 3.3 SRM||Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)|
|Bitterness: 14.0 IBUs||Boil Time: 60 min|
|Est OG: 1.046 (11.4° P)||Mash Profile: Single Infusion, Light Body, Batch Sparge|
|Est FG: 1.010 SG (2.6° P)||Fermentation: My Aging Profile|
|ABV: 4.7%||Taste Rating: 35.0|
||Rice Hulls (0.0 SRM)
|3 lbs 8.00 oz
||Wheat Malt, Ger (2.0 SRM)
|3 lbs 4.00 oz
||Pilsner (2 Row) Ger (2.0 SRM)
||Acidulated (Weyermann) (1.8 SRM)
|1 lbs 8.00 oz
||Wheat - Red Malt (Briess) (2.3 SRM)
||Tettnang [4.5%] - Boil 60 min
||Irish Moss (Boil 15 min)
||Coriander Seed (Boil 10 min)
||Sea Salt (Boil 10 min)
||German Ale (Wyeast Labs #1007)
||Pasteur Champagne (Red Star #-)
Taste NotesA crisp, tart aroma with just enough coriander that is also reflected in the flavor. A hint of salt comes through but is well balanced by the acidity of the beer. A light malt character (bready/saltine crackers) is present but muted by the overall complexity of the beer.
-Milled wheat and 2-row malt and mashed in at 150. Held for 60 min
-Acidulated malt was added after 60 min, temp was 140. Added 1 gallon at 165 to bring mash to 146. Hold for 45 min.
-Drained mash tun to collect 2 gallons. Batch sparged to fill, collected 7 gallons. BG=1.037
-Boil went as planned. Chilled to 75 and pitched two packages Wyeast German Ale yeast at 1300. OG=1.045
-Fermentation temp between 65 and 68
-Still no activity in the morning. Pitched one package Fermentis champagne yeast.
-Pressure in airlock in the evening.
-Good fermentation activity in the morning. An approximate 34 hour lag time from pitching to primary fermentation.
Even with the long lag time to primary fermentation this beer came out great. I don't think that the German Ale yeast contributed much of anything to the fermentation. A side by side tasting against Sam Adams Gose proved positive for Beagle Hound Brewing.
The grain bill and other ingredients appear to be spot on, as are the mash and fermentation temperatures. A few things to change or experiment with:
Split batch - 3 gal fermented with Wyeast German Ale and Fermentis champagne yeast
3 gal fermented with Fermentis champagne yeast
Both batches fermented with sea salt rather than kosher salt