Purchase our Salty Dawg Gose Here.


STORY:

A “gose” (pronounced “goes-uh”) is a traditional ale that originated in Goslar, Germany in the early 16th century. It is brewed with at least 50% of the malt being wheat. It is also brewed with salt and coriander, which does not comply with Germany’s beer purity law (Reinheitsgebot). But it is allowed an exemption on the grounds of being a regional, and historic specialty. It acquires its characteristic sourness from lactic acid. Traditionally, this lactic acid comes from aging the beer with a lactobacillus bacteria, but this can contaminate your equipment and is very hard to clean. We have cut the aging time and eliminated the risk of infection by including pre-made lactic acid for you. 

PROFILE:

Very pungent aromas of grapefruit and floral hops on the nose are followed by a slightly tart, wheat body on the palate with a subtle salty, dry finish. The addition of flaked wheat and pilsner malt give this beer a light, yet silky smooth body, while the spicy Hallertau hops and cracked coriander add a floral and spicy backdrop for the tart, gently salted, grapefruit flavor. 

SIMILAR TO: 

Crane Brewing Company - Grapefruit Gose
Ecliptic Brewing Company - Zenith Grapefruit Gose  
Sierra Nevada Brewing Company - Otra Vez 

RECIPE INCLUDES:

  • 1 Bavarian Weissbier Brewing Extract (Yeast under lid – You won’t be using this)
  • 1 Brewmax LME Softpack - Pale 
  • 1 Packet Red What Flakes (4 oz.)
  • 1 Packet Pilsen Malt (4 oz.)
  • 1 Packet Hallertau Pellet Hops (1/2 oz.)
  • 1 Bottle Lactic Acid (1/2 fl oz.)
  • 1 Packet Safale US-05 Yeast
  • 3 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

YOU PROVIDE:

  • 1 Medium-sized grapefruit (zest, juice, and pulp)
  • 1 tbsp cracked coriander
  • ½ tbsp. Sea salt

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

Additional Information


  • OG: 1.047 (approx.) -- FG: 1.012 (approx.)
  • Suggested conditioning time is 1 to 3 weeks.
  • Flavor: Balanced
  • ABV (alc/vol): 4.6%
  • SRM (Color): 3
  • IBU (Bitterness): 17
  • BJCP Style: 29. Fruit Beer - 29C. Specialty Fruit Beer

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Using a measuring cup, pour 6 cups of water into your clean 3-quart or larger pot.
    2. Add the grains to a muslin sack and bring your water up to above 155 degrees F.
    3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees, stirring occasionally.
    4. While this is steeping, grate the grapefruit and place the zest, pulp, and juice into a bowl (discard the white peels/pith). Mix in the sea salt and cracked coriander, place it in the 2nd muslin sack and set aside.
    5. After the 30 minute grain steep has passed, carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
    6. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
    7. Bring the grain water to a low rolling boil, then add the fruit muslin sack and the juice, and boil for 5 minutes.
    8. During that time, place the pellet hops into the 3rd muslin sack tying it closed, then trim away excess material.
    9. After the 5 minute boil has passed, remove pot from the heat and add the pellet hop sack.
    10. Open the can of Brewing Extract and the LME Softpack and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
    11. Fill keg with cold, refrigerated water to the #1 mark on the back.
    12. Pour the wort into the keg (hop sack and fruit sack included), then bring the volume of the keg to the #2 mark by adding more cold, refrigerated water. Stir vigorously with the spoon or whisk.
    13. Sprinkle the Safale US-05 yeast packet into the keg, and screw on the lid. Do not stir.
    14. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14-21 days.
    15. After 1 week of fermentation, add the ½ oz Lactic Acid. Give a gentle stir using a sanitized utensil without disturbing the sediment (boil utensil in water for a few minutes to sanitize). Quickly replace lid and continue fermentation.
    16. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

STEP 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)