RecipeDB - Teninch Gose

[Weizguy]

Teninch Gose

Wheat - Weizen/Weissbier
All Grain

1 Votes

Brewer's Notes

Also known as Leipziger Gose, this beer is sour (lactic), salty (brackish), wheaty, lowly bittered and flavoured with coriander.
Mash in at 38C with 7 litres of water. Leave (covered) for an acid/hydration rest and souring rest for 24-48 hours. Then rest at 66 C for 120 min, before mash out at 71 C.
Use rice gulls to quell the sticky mash, and allow runoff instead of a stuck sparge.
Boil for 60 min, adding the bittering hops for 45, and flavour hops for 15 min.
Add freshly crushed coriander seed in a hop bag for the last 15 min of the boil, and dissolve the 40g sea salt at any time during the boil. I added it at the same time as the coriander.
ADJUST salt to taste!
Serve straight up, with raspberry syrup, or any schnapps.
My IBU calcs give 9.8 IBU from the Hallertau and 3.7 IBU from the Perle (Beersmith).

Malt & Fermentables

%	KG	Fermentable
	2.85 kg	Weyermann Pale Wheat
	0.9 kg	Weyermann Pilsner
	0.51 kg	Weyermann Acidulated
	0.51 kg	Weyermann Munich I

Hops

Time	Grams	Variety	Form	AA
	55 g	Pearle (Pellet, 8.0AA%, 15mins)
	33.1 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 45mins)

Yeast

1000 ml

White Labs WLP380 - Hefeweizen IV Ale

Misc

10 g

Corriander

24L Batch Size

Brew Details

• Original Gravity 1.043 (calc)
• Final Gravity 1.01 (calc)
• Bitterness 38 IBU
• Efficiency 76%
• Alcohol 4.29%
• Colour 8 EBC
• Batch Size 24L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 3 days

 

[drtomc]

This is the discussion topic for the recipe: Teninch Gose

I'm thinking of having a crack at a beer like this. I BIAB, and I'm wondering if the level of acidity is going to be a problem in my ali pot. Thoughts?

T.