<_MOD_>2017-10-08
Recipes
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<_XName>Recipes
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<_MOD_>2017-10-08
There Gose Galaxy
John Poston
2017-09-14
1990-06-01
768.0000000
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640.0000000
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0
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3600
1200
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<_MOD_>2017-10-08
3 Dog Brewing 5 Gallon
1920.0000000
400.0000000
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905.0133333
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5
<_MOD_>2017-10-08
Gose
Historical Beer
BJCP 2015
0
27
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1.0360000
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A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation. History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. Style Comparison: Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.
Aroma: Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all. Appearance: Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color. Flavor: Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour). Mouthfeel: High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel. Comments: Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.
Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.
Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose
http://www.bjcp.org
<_MOD_>2017-10-08
Single Infusion, Light Body, No Mash Out
131.6531607
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Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
<_MOD_>2017-10-08
steps
7432
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7149
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<_XName>steps
16
<_MOD_>2017-10-08
Mash In
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<_MOD_>2017-10-08
Malt
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<_MOD_>2017-10-08
Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
<_MOD_>2017-10-08
Ale, Two Stage
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<_MOD_>2017-10-08
Ingredients
7405
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<_XName>Ingredients
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<_MOD_>2017-10-08
Pilsen Malt 2-Row (Briess)
US
Briess
0
1
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FLAVOR: Subtle Malty, Delicately Sweet
Very light colored base malt.
Produces exceptionally clear, crisp wort.
Pilsen Malt has a slightly lower protein level than 2-Row Brewers Malt.
30.0000000
0.0781250
LME Pilsen Light (Briess)
<_MOD_>2017-10-08
White Wheat Malt
US
0
1
0.0000000
39.4959482
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White wheat gives a malty flavor not available from raw wheat.
Used in Weiss, Wit and White beers
30.0000000
0.0800000
Wheat Liquid Extract
<_MOD_>1969-12-31
Oats, Flaked (Briess)
US
Briess
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19.7479741
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Use at 5-25% to produce a lan Oatmeal Stout
Use a small percentage in Belgian Wit Beers.
30.0000000
0.0781250
Carafoam
<_MOD_>2017-10-08
Galaxy
Australia
0
0
14.0000000
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100.0000000
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0.4677715
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A high alpha, dual purpose seedless hops with a unique hop aroma. It can be used either for bittering or as a late hop addition to provide a flavor of citrus and passionfruit to the finished beer.
Aroma: Intense, pleasant, unique.
8.0887653
4
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<_MOD_>2017-10-08
Fermax
4
Yeast Nutrient
768.0000000
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A premium formulation. Fermax Yeast Nutrient gives nourishment to your yeast so that it stays healthy throughout the fermentation process. Used in beer, wine, mead, etc. to produce healthy yeast for a complete fermentation. Use 1 teaspoon per gallon prior to fermentation beginning.
1
0
5
<_MOD_>2017-10-08
Lime Zest (15 Limes)
0
Gose
768.0000000
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85.0000000
640.0000000
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0.2500000
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0
5.0000000
Zesty!
1
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6
<_MOD_>2017-10-08
Indian Coriander Seed Crushed
0
Belgian Wit
768.0000000
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640.0000000
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0.2500000
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5.0000000
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
1
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<_MOD_>2017-10-08
Pink Himalayan salt
5
Water Agent
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Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing.
1
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8
<_MOD_>2017-10-08
Lactobacillus Plantarum 299v
Goodbelly Mango
LP299V
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9
1
2017-09-14
2017-09-03
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2016-01-25
Lambic, Berliner Weiss, Sour Brown and Gueze
Lactobacillus Plantarum 299V GoodBelly has 20 Billion cells per 8 oz and comes in a 32 oz package.
21.0000000
<_MOD_>2017-10-08
SafAle German Ale
DCL/Fermentis
K-97
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6.0000000
10
1
2017-09-14
2017-09-04
200.0000000
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2003-06-14
High attenuation ales, wheat beers and weizens.
Low sedimentation yeast, sometimes used in open fermentation. Good for wheat beers, weizens and light ales.
1.6600000
<_MOD_>2017-10-08
Indian Coriander Seed Crushed
0
Belgian Wit
768.0000000
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2
5.0000000
Used in Belgian Wit, Whites, and Holiday ales. Very good when used in light wheat ales. Often used with Bitter Orange Peel.
1
0
11
<_MOD_>2017-10-08
Fresh Squeezed Juice Limes
3
Fruit Beer
768.0000000
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10.0000000
640.0000000
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2
1.0000000
Add Fresh squeezed lime juice after krausen drops.
1
0
12
<_MOD_>2017-10-08
Lemon Grass Tea
3
Wheat Beers
768.0000000
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16.0000000
640.0000000
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1.0000000
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5.0000000
Tea made with 250 grams of lemon grass and 50 ml of water
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<_MOD_>2017-10-08
AgeData
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Mashed in at 7:10 pm on Thursday evening 09/14 (mash went perfectly)
45 minute sparge in to the boil kettle. wort temp was 132 degrees. Purged the kettle with co2.
Pitched the GoodBelly Mango Probiotic around 10:15 pm the wort was at 110 degrees. The boil kettle is set at 95 degrees and was exactly 95 degrees in the morning. (Good for Lactobacillious Plantarum)
Mashed @ 150 for 60 mins
1gr pink hymalayan salt per liter
0.6gr grain coriander per litre
50gr lime zest @ 5 mins
Kettle sour lacto plantarum at room temp for about 60 hours to reach 3.3 pH then boiled 30 mins.
Half the coriander at 5 mins + half at high krausen in order to achieve biotransformation
Safale k97 german ale
Added the juice of 10 limes once krausen has dropped
Made a 800ml tea with 250gr of lemongrass sticks to which I added to the final keg.
NEXT TIME:
Paturize the wort before pitching lacto. (Reduce chances of off flavors from bacteria on the grain)
Lower wort ph to 4.2 before pitching lacto. (discourage other bacteria from thriving in the wort during the incubation period. This will also help with head retention)
30.0000000
Wort tasted like juicy limeade
First tast before carbonating is very tart, slightly salty, and very limey. Not much coriander flavor to me.
Very happy after carbonation, Big lime, maybe a little light on the salt and coriander. Tart like juicy limeade without the sugar.
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