Spinning Wheel (What Gose Up)

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike Lastort
Batch Size: 6.00 galStyle: Gose (27 )
Boil Size: 6.41 galStyle Guide: BJCP 2015
Color: 3.8 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 4.7 IBUsBoil Time: 5 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.003 SG (0.8° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
7.73 gal HomeMaster RO Water 1
6 lbs Floor Malted Bohemian Wheat (Weyermann) (2.0 SRM) Grain 2
5 lbs Floor Malted Bohemian Pilsner (Weyermann) (2.0 SRM) Grain 3
1 lbs Acidulated (Weyermann) (1.8 SRM) Grain 4
1.93 g Baking Soda (Mash 60 min) Misc 5
1.36 g Calcium Chloride (Mash 60 min) Misc 6
0.11 g Epsom Salt (MgSO4) (Mash 60 min) Misc 7
1.78 g Baking Soda (Sparge 60 min) Misc 8
1.25 g Calcium Chloride (Sparge 60 min) Misc 9
0.10 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
0.70 oz German Tradition [5.9%] - Boil 10 min Hops 11
24.00 g Coriander Seed (Boil 5 min) Misc 12
22.00 g Salt (Boil 5 min) Misc 13
1.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 14
1.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 15
1.00 l Sauergut (Primary 3 days) Misc 16


Mash / sparge as normal, keep about a liter or so aside for a starter Heat a frying pan, do not add oil, add .87 oz (24 g) coriander seeds and fry them over medium heat, stirring constantly. Seeds are ready when the warm aroma is released. Remove from pan and cool. Crush seeds in mortar and pestle Bring to short boil (10 minutes) and add .75 oz (22 g) kosher salt and ground coriander seeds. DO NOT ADD HOPS TO THIS INITIAL BOIL!! Salt and coriander only!! Chill wort to about 110F, and add enough Sauergut to bring down to 4-4.2 pH, purge O2 from kettle with blaket of CO2. Keep temperature around 100F with kettle on hot plate at medium temperature. Keep lid on kettle. Kettle sour for 24-48 hours, wait until it's about 3.3-3.5 pH. Every time lid is removed, purge again with another blanket of CO2. Want to ensure to limit contact with oxygen. While it's souring, make a starter of WLP644 in wort gathered from sparge Bring to boil to kill Lactobacillus culture in the Sauergut. Add hops, and boil for 10 minutes. Chill to around 70F, and pitch WLP644 starter. Ferment as usual at cellar temperature.

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