The Quick and the Dead

All Grain Recipe

Submitted By: DJR (Shared)
Members can download and share recipes

Brewer: Ben S
Batch Size: 5.55 galStyle: Gose (27 )
Boil Size: 6.28 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: 3V - SS Mashtun - 21L
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Amount Name Type #
5 lbs 8.18 oz Gladfield Ale Malt (3.0 SRM) Grain 1
1 lbs 12.22 oz Gladfield Wheat Malt (2.1 SRM) Grain 2
1 lbs 1.64 oz Gladfield Vienna Malt (3.5 SRM) Grain 3
7.05 oz Gladfield Chit Malt (1.5 SRM) Grain 4
10.00 g Salt (Boil 60 min) Misc 5
10.00 g Coriander Seed (Boil 5 min) Misc 6
1.0 pkgs Voss Kveik (Omega #OYL-062) Yeast 7
1.0 pkgs Wild Pitch L.Plantarum (Lallemand #) Yeast 8
0.71 oz Citra [12.0%] - Dry Hop 5 days Hops 9


Quick Co-Pitched Sacc/Lacto Sour. See for more detail about brewing this beer. 5grams Calcium Chloride added to mash Single Infusion 67C for 60 mins 10g Salt added to boil 10g Crushed Coriander seed added to boil 60 min boil unless using Pilsner base malt – use 75 min boil. There is no need to add whirlfloc unless you really want it – this style can be hazy Add Phosphoric or Lactic acid to kettle post-boil to adjust pH to under 4.5 After boil. chill to under 35C Pitch 2g Lallemand Wild Pitch plus Kveik such as Lalbrew Voss Use a heat belt to keep temp above 30-32C Once target sourness hit, dry hop with 30g Citra, Mosaic, Cascade, Amarillo or other citrusy-style US hop Make up a hop tea by steeping 10g of hop pellets in boiling water for 10 mins, strain the result and add to the fermenter just before fermentation completes to add a little bitterness to balance the sweetness. Do not overdo the bitterness – bitter and sour don’t work that well together!

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine