What Gose Round

18 Apr 2020

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The idea behind this beer was to try Gose with capers. This is my first sour beer, the recipe was inspired by The Mad Fermentationist.

• Water for 19 liters batch. Mashing with 19 liters.
• 4 kg Chateau Wheat Blanc Malt, bought from true.beer
• 2 kg Chateau Pilsen Malt, bought from true.beer
• 0.26 kg Chateau Melano, bought from true.beer
• 10 g Saaz Hops with 2.9% Alpha acids, boil for 60 minutes
• Mashing for 60 minutes at 65°C
• Sparging with 5 liters of water at 75-80°C
• Boil for 60 minutes
• 1/2 tablet of Protofloc, boil for 10 minutes
• Measured 1042 OG with Tilt hydrometer
• Lallemand WildBrew Sour Pitch (Lactobacilus Plantarum), bought from true.beer
• SafAle US-05 yeast
• Sour fermentation for 72 hours at 35°C in the fridge fermenter
• 1003 FG, 5.1% ABV
• Vodka disinfected capers

UPDATE: The beer got infected with something during the sour fermentation. It fermented with clean profile to 1003 FG and 4.0 pH with very good taste and looks.