I use the yeast/bacteria cake from my Berliner Weisse to make a Gose beer. Gose is a historic and often forgotten style of beer from Leipzig and Goslar Germany. It is a wheat beer with a lactic tang and a dose of coriander and salt. I have made this beer before with nice results. Last time the beer was very balanced with only a slight coriander and salt presence. This time I think I may up the salt and coriander. I am making a 10 gallon batch, and splitting it into two different versions. I was inspired by Cascade brewing companies Gose for every season. I will do a traditional 5 gallon batch, and I will do a 5 gallon batch with cranberries, and cinnamon, possibly clove as well. I am shooting for a holiday Gose, something tart, and spiced.
Ingredients: US 2-Row, White Wheat Malt, Coriander, Kosher Salt. Winter version will have cranberries, cinnamon and cloves added to secondary.
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That looks pretty good... are you adding the salt to the mash or the boil?
ReplyDeleteI will be doing a short boil, and adding the salt at about 15 minute still flameout. The coriander will be added at flameout.
ReplyDeleteI did a tasting the other day out of the fermenter and the beer seems way more salty than the last batch. I did add more salt than last time, this was based on the section on Gose in "Brewing WIth Wheat", Heirmonyous mentions that he has never had a Gose that is salty enough or spur enough. This beer is, I just don't know if I like the salt level, and I love salt. I'll see how it comes around once it ages a bit and gets carbonated.
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