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!
6 lb (2.7 kg) Wheat malt
4 lb (1.8 kg) Pilsner malt
8 oz (227 g) Rice Hulls
0.50 oz (14 g) Perle at 45 minutes
1 oz (28 g) coriander seed at 10 minutes
0.50 oz (14 g) salt at 10 minutes
Protein rest for 15 minutes at 122°F (50°C). Saccharification: 90 minutes at 148°F (64°C). Boil for 90 minutes (see Brewer’s Notes) following the hops schedule.
YEAST AND BACTERIA
Wyeast 5335_ Lactobacillus_
Wyeast 3068 Weihenstephan Weizen
Mash as usual and collect the wort, but do not boil. Add Lactobacillus to the kettle when the wort temperature drops below 90°F (32°C). Cover, and let sour for 1–3 days. After the wort has soured, boil for 90 minutes. Chill to 65°F (18°C) and pitch Weihenstephan Weizen yeast. Ferment until the FG is stable, and bottle or keg. Drink this one young!
This recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
From Berliner Weisse to Gose and points in between, quick souring is rapidly becoming the time-constrained brewer’s choice for building pleasant tartness on a schedule. In CBB’s online course, Quick Souring Methods, Funkwerks Cofounder Gordon Schuck explains how to use _Lactobacillus _bacteria, experiment with sour mashing, test acidity levels, and more. Sign up today!