Dibbs Gose Collab

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Gose (27 )
Boil Size: 7.64 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 13.1 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Amount Name Type #
9.00 gal Zypher Hills Spring Water Water 1
3 lbs 14.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 2
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3
2 lbs Acid Malt (3.0 SRM) Grain 4
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 5
1 lbs Wheat, Flaked (1.6 SRM) Grain 6
1.00 oz Saaz US [3.8%] - Boil 60 min Hops 7
0.50 oz Coriander Seed (Boil 15 min) Misc 8
0.50 oz Salt (Boil 15 min) Misc 9
1.00 oz Lemon Grass (Boil 5 min) Misc 10
0.50 oz Orange Peel, Bitter (Boil 5 min) Misc 11
1.0 pkgs SafAle German Ale (DCL/Fermentis #K-97) Yeast 12

Taste Notes

Tart citrus, salty. Light medium body, Light yellow colored.


http://blog.craftbeertraders.com/how-to-sour-mash-w-gose-recipe/ with some modifications for availability. Save unmilled Vienna until Sour Mash temp at 117F. Use process listed in website for souring the mash in the SS Brewtech Mashtun. Changed to Spalt Select hops due to the age of the Tennager hops. Ended up with extra into fermenter, drained 1/2 gallon into small fermenter for headspace. Pitched at 68F. Cooled to 66F. OG is way high, may be due to slow fly sparging or the long mash time. 11/15/18 - FG = 1.012 Kegged 5 gallons, left half gallon in bucket fermenter to bottle.

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