Beagle Hound Go For The Gose

All Grain Recipe

Submitted By: jpeterson13 (Shared)
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Brewer: Jim Peterson
Batch Size: 5.50 galStyle: Specialty Beer (23A)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 14.0 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: My Aging Profile
ABV: 4.7%Taste Rating: 35.0

Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
3 lbs 8.00 oz Wheat Malt, Ger (2.0 SRM) Grain 2
3 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 3
2 lbs Acidulated (Weyermann) (1.8 SRM) Grain 4
1 lbs 8.00 oz Wheat - Red Malt (Briess) (2.3 SRM) Grain 5
1.00 oz Tettnang [4.5%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
1.00 oz Coriander Seed (Boil 10 min) Misc 8
0.75 oz Sea Salt (Boil 10 min) Misc 9
1.0 pkgs German Ale (Wyeast Labs #1007) Yeast 10
1.0 pkgs Pasteur Champagne (Red Star #-) Yeast 11

Taste Notes

A crisp, tart aroma with just enough coriander that is also reflected in the flavor. A hint of salt comes through but is well balanced by the acidity of the beer. A light malt character (bready/saltine crackers) is present but muted by the overall complexity of the beer.


Brewed 5/13/2012 -Milled wheat and 2-row malt and mashed in at 150. Held for 60 min -Acidulated malt was added after 60 min, temp was 140. Added 1 gallon at 165 to bring mash to 146. Hold for 45 min. -Drained mash tun to collect 2 gallons. Batch sparged to fill, collected 7 gallons. BG=1.037 -Boil went as planned. Chilled to 75 and pitched two packages Wyeast German Ale yeast at 1300. OG=1.045 -Fermentation temp between 65 and 68 5/14/2012 -Still no activity in the morning. Pitched one package Fermentis champagne yeast. -Pressure in airlock in the evening. 5/15/2012 -Good fermentation activity in the morning. An approximate 34 hour lag time from pitching to primary fermentation. Even with the long lag time to primary fermentation this beer came out great. I don't think that the German Ale yeast contributed much of anything to the fermentation. A side by side tasting against Sam Adams Gose proved positive for Beagle Hound Brewing. The grain bill and other ingredients appear to be spot on, as are the mash and fermentation temperatures. A few things to change or experiment with: Split batch - 3 gal fermented with Wyeast German Ale and Fermentis champagne yeast 3 gal fermented with Fermentis champagne yeast Both batches fermented with sea salt rather than kosher salt

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