Goodbelly Kettle Sour

Posted 17 February 2021. 1 min read.

GB Gose

Rating

0.0 0.0 1.052 4.4 5.2%

Recipe Overview

Style (BJCP 2015):27A - Historic Beer - Gose Batch Size:5.5 gallons Boil Time:– Equipment:BIAB — Kettle & Mesh Bag Fermentation:Ale — Single Stage

Fermentables

Amount % Ingredient When 6lb 0oz 57.1 Pilsen Malt (Domestic) In Mash 4lb 0oz 38.1 US White Wheat Malt In Mash 0lb 8oz 4.2 Melanoidin Malt In Mash

Hops

Amount AA% Ingredient When 15g (0.53oz) – Coriander Seed Flameout

Yeast

600ml - GoodBelly - Mango Pitch 2 packs - LalBrew® BRY-97 West Coast Ale Yeast 24 - 36 hours

Mash Schedule

Brew in a Bag Single step infusion (150ºF)

Dough in158ºF— Rest150ºF60 min. Raise170ºF10 min.

Notes

Much info gleaned from a Thread on Northern Brewer.

This is by far the fastest beer I've made. I opted not to kill the lacto for flavor reasons (apparently) and to simplify the whole process—and also because I'm still stuck with a 5 gal. aluminum kettle. Low pH solutions and aluminum are a bad combo.

You're definitely going to want a calibrated pH meter.

Brew fermented at 60 - 64ºF.