Gose/Jester (1 ratings)

All Grain Recipe

Submitted By: jasonwb88 (Shared)
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Brewer: Jason Burdick
Batch Size: 10.50 galStyle: Saison (16C)
Boil Size: 11.44 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: My Equipment
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.045 (11.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Pale Ale (Dingemans) (3.3 SRM) Grain 1
7 lbs White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
1.00 oz Coriander Seed (Boil 0 min) Misc 4
0.50 oz Salt (Boil 0 min) Misc 5
2.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 6
10 lbs Fruit - Cherry Regular (0.0 SRM) Adjunct 7
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 8

Notes

http://www.milkthefunk.com/wiki/Gose

Ratings

Split batch

by jasonwb88

This recipe was a double batch. No hops, no boil. Literally ran half of the first runnings into one fermenter, then the other. Same process for second runnings. First half was fermented with a grown up culture of Jester King's house culture. The second half sat with lacto brevis at 90 degrees for three days in the fermenter and was finished with brux like trois. Jester king fermented half later became a peach sour which received 10 pounds of white peaches. The second half (trois fermented) received four cans of oregon tart montmorency cherry puree. Both batches turned out stellar.

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