This is a Recipe created by bythemashtungmail-com
Dingemans Pale Wheat Malt (2500 grams)
Weyermann® Premiere Pilsner Malt (1500 grams)
Weyermann® Acidulated Malt (1000 grams) (NOT INCLUDED, please order separately)
Hallertauer Mittlefruh Pellets (15 grams)
Coriander Seed 50g (1 packs)
WLP001 Californian Ale Yeast (1 packs)
Beer Style (main): German Ales
Beer Style (sub): Contemporary-Style Gose
Batch Size: 21L
Original Gravity: 1046
Final Gravity: 1010
ABV %: 4.7
Temperature °C: 64.4
Length (mins): 120
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
Zest 2 limes and use the zest to make a tincture with 100ml Gold Tequila.
Toast and crush 20g Corriander Seed and mix with zest of 1 lime.
First mash Wheat and Pilsner malt for 60 minutes, then add the Acidulated malt (not included) and mash for a further 60 minutes.
15g Hallertau Mittelfruh for 60 minutes
20g Toasted Coriander with Lime Zest for 10 minutes
17g Rock Salt for 10 minutes (add more to taste)
Secondary additions and timing:
Add Lime and Tequila Tincture to taste. (not included)
Yeast: WLP001 California Ale Yeast
Fermentation temperature/steps: 18c
Existing for centuries, the traditionally sour and salty style of beer from the Goslar region in Germany has recently started making a huge impact in the beer world. A Gose gives a savoury edge to your biting sours and can give a depth of flavour that quick kettle sours can lack, and pairs excellently with a vast array of different fruit flavours. Listen to the episode here and join Cal and Mike as they make a lime version of this German classic.
We brew and discuss this recipe in episode 20 of By The Mash Tun podcast.