We decided to put a San Diego spin on a classic German style: the Gose, or Leipziger Gose. This style, traditionally brewed with coriander and salty ground water from around the city of Leipzig and fermented with both yeast and lactobacillus, should be lightly salty/savory, tart, and pleasantly spiced.
For our version we used San Diego sea water that we gathered from Coronado Beach. The water was exceptionally clear so we did not treat or filter it at all. As ocean water contains on average 35 grams of salt per liter, we chose to add 750mL of sea water equating to roughly 26 grams of salt in our 5 gallon batch. Can’t wait to see how this one turns out!
Gose
Lead Brewer: Dave
Brew date: 1/4/2014
- Mash: 148°F for 75 minutes (1.5 qt/lb)
- Final volume: 5 gallons
- OG: 1.043
- FG: 1.008
- ABV: 5%
- IBU: 5
Grain Bill:
- 6 lb (57.2%) Wheat
- 3 lb (28.6%) German Pilsner
- 1 lb (9.5%) Rice Hulls
- 4 oz (2.4%) Melanoidin
- 3.75 oz (2.2) Acidulated Malt
Hop Schedule:
- 0.75 oz Saaz (2.1%AA, pellet)
Fermentation:
- ECY01 Bug Farm
- Wyeast 1007 (expired)
- No temperature control
Carbonation and bottling:
- 4/10/14 – Bottled with EC118 Champagne yeast
- 4/ 24/14 – oops! I (Dave) forgot to add priming sugar so we ended up uncorking 2 cases of bottles and added carbonation drops. Hope this didn’t oxidize things too much!
Miscellaneous:
- 750mL Coronado Beach sea water added to boil
- 0.5 oz Coriander, added to boil at 10 minutes
- 1 Whirfloc Tablet
- 1 tsp WLN1000 Yeast Nutrient
Updates:
- 1/31/2014 – Gravity check 1.009. Juli says it tastes pretty darn salty. Dave says it has a savory component to it. Bacterial colonies are beginning to form. Nose is very funky. Tartness has yet to develop. This will definitely need some time, but it’s headed in a great direction!
- 2/1/2014 – Added heat belt since current ambient temp is 68°, hoping to raise it into the mid to high seventies for a month or more.
- 2/16/2014 – FG: 1.008, tasting mildly tart and balancing well with the sea water.
Bitter Barley 