Description

This is a Recipe created by bythemashtungmail-com

---

Ingredients

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)

---

Method

Beer Style (main): German Ales
Beer Style (sub): Contemporary-Style Gose
Batch Size: 21L
Original Gravity: 1046
Final Gravity: 1010
ABV %: 4.7
IBU: 8.7

THE MASH
Temperature °C: 64.4
Length (mins): 120
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Pre Brew:
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.

Mash:
First mash Wheat and Pilsner malt for 60 minutes, then add the Acidulated malt (not included) and mash for a further 60 minutes.

Boil:
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

Comments:

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.