Crystal Gose GFBS/GFHB Collaboration (1 ratings)

All Grain Recipe

Submitted By: glutenfreebeerbrian (Shared)
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Batch Size: 5.00 galStyle: Gose (27 )
Boil Size: 5.38 galStyle Guide: BJCP 2015
Color: 12.3 SRMEquipment: My Equipment
Bitterness: 12.3 IBUsBoil Time: 20 min
Est OG: 1.038 (9.6° P)Mash Profile: My Mash
Est FG: 1.008 SG (2.1° P)Fermentation: My Aging Profile
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs sorghum malt (3.0 SRM) Grain 1
3 lbs Crystal Rice Malt (16.0 SRM) Grain 2
0.50 oz Loral [11.5%] - Boil 15 min Hops 3
0.50 oz Coriander Seed (Boil 10 min) Misc 4
0.40 oz Sea Salt (Boil 10 min) Misc 5
1.0 pkgs Wildbrew Philly Sour (Lallemand #-) Yeast 6
0.57 gal Organic Pomegranate Juice - Knudsen [Secondary] (10.0 SRM) Juice 7

Notes

Before brewing, weigh out hops, sea salt and coriander. be sure to Crack the Coriander. Spring Water or "Yellow Balanced" water profile are recommended. 1. Mash using three step rising mash with Ceremix Flex, Ondea Pro and Termamyl at 1ml/lb each. (I have been using 125f 20min, 155f 45min, 185f 45min) 2. Sparge to collect your pre boil volume to achieve 5-5.5 gallons post boil volume. *NOTE 15 minute boil* so adjust pre boil volume accordingly. if you need to boil longer to achieve a post boil volume of 5-5.5 gallons hold the hops etc until 15 minutes remaining in boil. 3. Bring wort to boil add wort chiller set timer for 15 minutes, add hops, cracked coriander, sea salt, whirlfloc, yeast nutrients. 4. After 15 minute boil turn off heat and chill as quickly as possible stirring wort. Chill to 70f. 5. Rack wort to fermenter. pitch one packet Philly Sour Yeast. wrap fermenter in a blanket or temperature controlled environment. 6. ferment at up to 75f. for 10-14 days. (I recommend 70f) 7. If desired add fruit of choice and allow yeast to ferment the fruit sugars before packaging. *fruit juice can be used or aseptic fruit puree. fruit can be added at the beginning or towards the end of fermentation. Philly Sour is a unique yeast that produces Lactic Acid and Alcohol, allowing the brewer to produce sour beers without infecting their equipment with bacteria used in bacteria souring methods. During the first few days of fermentation Philly Sour produces mostly Lactic Acid then later on Alcohol production is dominant. Warmer temperatures are recommended to help drive lactic acid production and in my experience it ferments very slowly at lower temperatures. Reportedly adding fruit at the beginning of fermentation will enhance sourness and adding later will favor alcohol production. I used 64 oz of pomegranate juice to 5 gallons of beer and the result was a light, refreshing, highly carbonated beer with lemon meringue/key lime tartness and a nice subtle pomegranate note. Have Questions? Contact Brian Newcomb through GFBsupply.com

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