Raspberry Kveik Gose

Satisfied with the previously brewed Gose, I promised myself that I would come back to this recipe again. This time, however, to speed up the entire process and to use higher than usual summer temperatures, I chose kveik instead of standard yeast. Availability, not curiosity, dictated the change of bacteria.


Batch size: 25L (6.5 gal)
Mash water: 18L filtered water + 3ml Phosphoric Acid 75%
Sparge water: 16L RO filtered water + 2ml Phosphoric Acid 75%
Pre-boil gravity: 1.045(11.2 BLG)
Boil time: 60 min
OG: 1.049 (12.15 BLG)
FG: 1.010 (2.56 BLG)
IBU*=6.5 EBC*=6 SRM=ABV=…%
BH Efficienty*=78% Est Mash Eff*=85.3%
* – EST by Beer Smith3


Amt Name %
2.5 kg Pilsner Malt 48.1%
2.5 kg Wheat Malt 48.1%
0.2 kg Rice hulls 3.8%
2.5kg Frozen Raspberries


Time Name Amount Alpha Use Form
60 min Cascade 10g 5.5% Boil Pellet
15 min Coriander 30g – % Boil Seeds
10 min Sea Salt 18g – % Boil
5 min Cascade 10g 5.5% Boil Pellet


  • Whirlfloc 1tbl – 10 min boil
  • Yeast Nutrient 0.5tsp – 10 min boil

Yeast & Bacteria:

Lallemand – Voss Kveik Ale Yeast & Lallemand Lactobacillus Helveticus


Temp Name Time
67°C (152°F) Mash Step 90 min
76°C (168°F) Mash Out 15 min

BREW DAY #1 (Mashing&Souring) – 22/08/2020

After mashing, I heated the wort to 90°C (194°F) for 15 minutes for sterilization. Then I acidified wort with an additional 3ml of phosphoric acid 75% and then cooled down to 40°C. This time I used a half pack of the bacteria (10g) and put a plastic wrap both directly on the wort and on the lid to isolate it from the air the same way as in the previous Gose.

BREW DAY #2 (Boiling&Hoping) – 24/08/2020

Fermentation temp.: 30°C(86°F)

28/08/2020 Racking to the bottling bucket

After four days, I poured the beer into a bucket with a tap and added 2.5 kg of thawed raspberries in muslin bags.

03/09/2020 Bottling

After another 6 days of fermentation, I poured the beer into bottles directly from the bucket in which I fermented it with raspberries. This time I overdid the quantity and the fruit almost came out of the bucket. Next time I’ll use some weights for the fruit bags to keep them at the bottom.


The beer was ready to drink a week after bottling and does not require aging. Over time, it even loses its aroma and seems to be drier, although you can safely store it for several months. Compared to the previous raspberry Gose, it seems to be sourer (which I do not consider a disadvantage) and saltier (which may already be a problem for some people).

While beer is great, if I re-brewed it, I would first mash at a higher temperature to leave more maltiness and secondly reduce salt.

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