Product Overview
SoCo Gose (Kettle Sour) - Partial Mash
Our Gose is a pale and low alcoholic German wheat beer with a clean lactic sourness derived from the addition of lactobacillus during the kettle sour process.
Advanced Brewing: This recipe goes beyond basic brewing techniques and requires a longer brew period. You will be adding lactobacillus to the kettle after the mash and letting the beer sit in the kettle forn 24-72 hours before you begin the boil. Be cautious when using lactobacillus with the same equipment that is used to make other styles of beer. You may inadvertently sour the other beers. If you would like to brew using easier methods, then consider our Gose Easy Brewing Partial Mash Recipe.
Characteristics:
- ABV: 4.6%
- OG: 1.044
- FG: 1.009
- IBU: 7.8
- SRM: 3.0
This recipe kit DOES NOT include yeast, priming sugar or grain bags. Our instructions require a lactobacillus bacteria and an ale yeast. Here are our recommendations.
German Ale Yeast Options:
- Fermentis Safale K-97 Dry Yeast
- Lallemand LalBrew Koln Kolsch Dry Yeast
- White Labs WLP029 German Ale/Kolsch Yeast
- Wyeast 1007 German Ale Yeast
- Omega OYL 044 Kolsch
- Wyeast 1007 German Ale Yeast
Lactobacillus Options
- White Labs WLP672 Lactobacillus Brevis
- Omega OYL-605 Lactobacillus Blend
- Lallemand Wildbrew Sour Pitch Dry Bacteria
Recipe Sheet Download: SoCo Gose Advanced Kettle Sour Partial Mash Recipe Sheet
Recipe Instructions Download: SoCo Gose Advanced Kettle Sour Partial Mash Recipe Instructions
