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.
RECIPE DETAILS
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
FERMENTABLES:
| 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 |
HOPS&SPICES:
| 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 |
Extras:
- Whirlfloc 1tbl – 10 min boil
- Yeast Nutrient 0.5tsp – 10 min boil
Yeast & Bacteria:
Lallemand – Voss Kveik Ale Yeast & Lallemand Lactobacillus Helveticus
Mash:
| 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.
-
Bacteria -
Heated Water -
Mash In -
Mashing -
Mash out -
Spargeing -
Spargeing -
Sterilize worth -
Preboil gravity 1.045 -
10g of Bacteria -
Souring temperature -
Souring 48h
BREW DAY #2 (Boiling&Hoping) – 24/08/2020
-
Yeast -
Before heating -
Beginning boil -
First hop addition -
Whirpool -
OG: 1.049 -
Cooling to 30°C -
Cooling&transfering -
Approx. 25.5L
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.
06/10/2020
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.