Spinning Wheel (What Gose Up) 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike Lastort | |
| Batch Size: 6.00 gal | Style: Gose (27 ) |
| Boil Size: 6.41 gal | Style Guide: BJCP 2015 |
| Color: 3.8 SRM | Equipment: 10 Gallon Tun, 5 Gallon Batch |
| Bitterness: 4.7 IBUs | Boil 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 |
Ingredients
| 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 |
Notes
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.This Recipe Has Not Been Rated
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