Post by Alex Bullock (guest) on Jul 6, 2016 9:23:52 GMT -5
As requested I'm posting my Gose recipe below. For some reason I can't log on to the site right now so I'm logged on as guest.
This brew day did not go as smoothly as I wanted, but I'll put down what the recipe was and what I ended up doing
OG: 1.040 (actual 1.040)
FG: 1.008 (actual unknown, have not checked)
IBU: 7
SRM: very low
ABV: 4.3%
Boil time: Pre-kettle sour boil for 5 mins (I ended up with lower efficiency and had to boil for an hour before kettle souring so get the right preboil gravity). Post-kettle sour boil for 60 mins (because I preboiled before souring I ended up boiling for 60 mins as intended)
Grist:
4 lbs Pilsner
3 lbs wheat malt
3 lbs flaked wheat
Mash at 148F for 75mins. Sparge with 168F water.
Boil Schedule:
4.2g simcoe (12.3%AA) @ 60 min
1/4 tsp wyeast nutrient @ 15 min
1/2 whirlfloc tablet @ 15 min
1/2 oz freshly cracked coriander @ 10 mins
1/2 oz kosher salt @ 10 mins
Kettle sour with Lacto. Plantarum for 36 hours at 110F (supplied through a Digestive Care Probiotic sold at Rexall) or until sour enough to taste.
Ferment with 1 pack of rehydrated US05 at 68F until complete. Keg/bottle to 3-4 vols CO2 (use thick wall bottles or plastic)
The basic procedure is this. Perform your mash as normal. I was aiming for a highly fermentable wort to make this dry and thirst-quenching so that's why I chose 148F for 75 mins. Run-off into the kettle as normal. Bring the preboil wort up to a boil and boil for 5 minutes just to ensure we've sanitized the wort. Some people only pasteurize at this step, some people boil for 15 mins.. your choice really.
Now's where it gets different. Chill down to 110F and pitch the lacto. I cracked open 5 capsules and rehydrated them in 90F water for 30 mins before pitching into the 110F wort, but some people just crack 8 capsules and dump them straight in. Your choice. I'm cheap so I didn't want to use 8 capsules and assumed that dry bacteria reacted similarly to dry yeast when pitched directly into wort (~50% die while rehydrating in wort). Ideally you want to keep the wort at 110F for the length of the souring period with the use of a heat wrap, water bath or otherwise periodically applying heat. I didn't have a way to do this so I just wrapped my kettle in as many blankets as I could find and let it go over 36 hours until it was sour enough. It dropped from 102F to 81F over 36 hours and the lacto still did a good job of souring. I would draw off a sample through my valve assembly every 12 hours or so and determine whether it was sour enough or not. I do not have a pH meter yet. Note that there is still a lot of fermentable sugar that will alter your perception of the sourness, so keep in mind that when all the sugars ferment out it will be more sour than when you taste it pre-ferment.
Once it's sour enough, you can bring it to a boil and then resume the brew as if it was a normal brew day. The boiling will kill off all lacto and sanitize your kettle. Boil for 60 minutes and add your hops, finings, nutrient etc. as per the above schedule. Chill down to 66-68F and pitch your yeast. For this batch, I rehydrated 1 pack of US05 in 125ml of 90F water and after about 20mins of rehydrating I added 125 ml of the post-boil, chilled wort. My thought was this would give the yeast a chance to get somewhat used to a lower pH environment before being tossed into the carboy. Worked well for me, but I have a friend who just does a normal starter of wyeast cali ale and pitches that with excellent results. Again, your choice.
If you have any questions feel free to post them below! Also, Milk the Funk Wikipedia is an amazing resource for sour/funky fermentations so I would suggest checking that out as well. They have a page on kettle-souring that is very helpful.
Cheers
This brew day did not go as smoothly as I wanted, but I'll put down what the recipe was and what I ended up doing
OG: 1.040 (actual 1.040)
FG: 1.008 (actual unknown, have not checked)
IBU: 7
SRM: very low
ABV: 4.3%
Boil time: Pre-kettle sour boil for 5 mins (I ended up with lower efficiency and had to boil for an hour before kettle souring so get the right preboil gravity). Post-kettle sour boil for 60 mins (because I preboiled before souring I ended up boiling for 60 mins as intended)
Grist:
4 lbs Pilsner
3 lbs wheat malt
3 lbs flaked wheat
Mash at 148F for 75mins. Sparge with 168F water.
Boil Schedule:
4.2g simcoe (12.3%AA) @ 60 min
1/4 tsp wyeast nutrient @ 15 min
1/2 whirlfloc tablet @ 15 min
1/2 oz freshly cracked coriander @ 10 mins
1/2 oz kosher salt @ 10 mins
Kettle sour with Lacto. Plantarum for 36 hours at 110F (supplied through a Digestive Care Probiotic sold at Rexall) or until sour enough to taste.
Ferment with 1 pack of rehydrated US05 at 68F until complete. Keg/bottle to 3-4 vols CO2 (use thick wall bottles or plastic)
The basic procedure is this. Perform your mash as normal. I was aiming for a highly fermentable wort to make this dry and thirst-quenching so that's why I chose 148F for 75 mins. Run-off into the kettle as normal. Bring the preboil wort up to a boil and boil for 5 minutes just to ensure we've sanitized the wort. Some people only pasteurize at this step, some people boil for 15 mins.. your choice really.
Now's where it gets different. Chill down to 110F and pitch the lacto. I cracked open 5 capsules and rehydrated them in 90F water for 30 mins before pitching into the 110F wort, but some people just crack 8 capsules and dump them straight in. Your choice. I'm cheap so I didn't want to use 8 capsules and assumed that dry bacteria reacted similarly to dry yeast when pitched directly into wort (~50% die while rehydrating in wort). Ideally you want to keep the wort at 110F for the length of the souring period with the use of a heat wrap, water bath or otherwise periodically applying heat. I didn't have a way to do this so I just wrapped my kettle in as many blankets as I could find and let it go over 36 hours until it was sour enough. It dropped from 102F to 81F over 36 hours and the lacto still did a good job of souring. I would draw off a sample through my valve assembly every 12 hours or so and determine whether it was sour enough or not. I do not have a pH meter yet. Note that there is still a lot of fermentable sugar that will alter your perception of the sourness, so keep in mind that when all the sugars ferment out it will be more sour than when you taste it pre-ferment.
Once it's sour enough, you can bring it to a boil and then resume the brew as if it was a normal brew day. The boiling will kill off all lacto and sanitize your kettle. Boil for 60 minutes and add your hops, finings, nutrient etc. as per the above schedule. Chill down to 66-68F and pitch your yeast. For this batch, I rehydrated 1 pack of US05 in 125ml of 90F water and after about 20mins of rehydrating I added 125 ml of the post-boil, chilled wort. My thought was this would give the yeast a chance to get somewhat used to a lower pH environment before being tossed into the carboy. Worked well for me, but I have a friend who just does a normal starter of wyeast cali ale and pitches that with excellent results. Again, your choice.
If you have any questions feel free to post them below! Also, Milk the Funk Wikipedia is an amazing resource for sour/funky fermentations so I would suggest checking that out as well. They have a page on kettle-souring that is very helpful.
Cheers