BJCP Style: 27A - Historical Beer - Gose
"A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation."
Full recipe is on BrewersFriend but here's the TL;DR:
- 2021-1-9: brew day
- Malts: 50/50 Weyermann Pils and Wheat
- Hop: Magnum
- Yeast: Lallemand Philly Sour
- OG: 9.4°P; FG: 2°P; ABV: 3.9%
- 2021-1-21: keg secondary
- 2021-1-28: moved to keezer
Grains properly pulverized by my NEW MonsterMill MM3-G Geared 3-roller mill 
Mash complete; bag out
Brew session beer: House Helles
mash complete. will do a bit of sparging to get up to boil volume of 27L
Floor Manager Steve making friends with the local wildlife.
Chill setup - recirculating/whirlpooling wort with pump and some chilly winter water rushing through the Hydra immersion chiller.
Chilling
Lallemand Philly Sour yeast:
Away we go
2021-1-21 (+11): Transferred to keg, fermentation seems to be complete at 2°P/1.008. Nice mellow sourness present and the saltiness is very subtle.
2021-1-31 (+21): I didn't actually have any coriander for brew day so it's getting added to the keg in the form of a vodka tincture
2021-2-14 (+35): Pretty much finished conditioning at this point. Pleasant tartness without too much acidity. The saltiness is subtle and I'm not really picking up any coriander which is fine - it should just add to the complexity.
2021-3-6 (+55): full pour. clear and clean. Not very salty, I might bump that up for the next batch.
Mash complete; bag out
Brew session beer: House Helles
mash complete. will do a bit of sparging to get up to boil volume of 27L
Floor Manager Steve making friends with the local wildlife.
Chill setup - recirculating/whirlpooling wort with pump and some chilly winter water rushing through the Hydra immersion chiller.
Chilling
Lallemand Philly Sour yeast:
Away we go
2021-1-21 (+11): Transferred to keg, fermentation seems to be complete at 2°P/1.008. Nice mellow sourness present and the saltiness is very subtle.
2021-1-31 (+21): I didn't actually have any coriander for brew day so it's getting added to the keg in the form of a vodka tincture
2021-2-14 (+35): Pretty much finished conditioning at this point. Pleasant tartness without too much acidity. The saltiness is subtle and I'm not really picking up any coriander which is fine - it should just add to the complexity.
2021-3-6 (+55): full pour. clear and clean. Not very salty, I might bump that up for the next batch.
