The Reinheitsgebot limits most German beers to hops, malt, water, and yeast. But Gose, a centuries-old sour style from Leipzig, also features coriander and salt. In this homebrew-sized interpretation, the wort is soured with Latobacillus bacteria before being boiled. A souring period shorter than twenty-four hours produces moderate tartness, while three days supplies a potent pucker that’s not for the faint of heart. After the souring period, the wort is boiled as usual, and fermentation is completed with a traditional Bavarian Weizen strain. Zum Wohl!
ALL-GRAIN
OG: 1.050
FG: 1.010
IBU: 13
ABV: 5%
MALT/GRAIN BILL
6 lb (2.7 kg) Wheat malt
4 lb (1.8 kg) Pilsner malt
8 oz (227 g) Rice Hulls