On another brew-for-you adventure. This was going to be a blood orange gose based on the Anderson Valley craft beer. However, blood orange season ran dry so I’ll be doing tangerines instead. They are nice and bright and citrusy, so this tangerine gose should be a nice summer treat in a few months.

If you’re interested, you can also check out the Berliner style braggot that I brewed using a partigyle mash from this recipe.

Brew Day Video

In addition to logging everything, I also created another video of the brew-day, and for once there wasn’t any snow! No starter this time as I wanted the lacto to stand a chance. As it stands, I guess this is my first official fruit beer as well. I’ll also be dry hopping with Amarillo for a few days to give it a nice rounded fruitiness. There is no other hops in the beer as the interfere with lactobacillus in a negative way.

Tangerine Gose Recipe

Here is a the all grain recipe for my tangerine gose. I used the BIAB method as usual.

Malt
62.5% – White Wheat Malt
37.5% – Pale Malt

Hops & Other Additions
0.175 oz of kosher salt (roughly 3/4 tsp) / 3 gallons. – 5 min
1 oz РAmarillo  РDry Hop 4 days
Zest of 2 Tangerines – Dry “hop” 4 days
Juice of 4 lbs of Tangerines – Add 7 days before bottling

Yeast
WLP 630 – Berliner Blend

SG / FG / ABV
1.045 / 1.008 (estimated) / 4.8%

boiling gose

4 Weeks

The first few days of fermentation, the beer was putting off a bit of sulfur. My guess is that it’s the German ale yeast doing it’s thing. The mead made with this method and yeast has not been very sour, so I’m curious as to if the beer will have any sourness either. Time will tell when I do a taste test around fruit adding & dry hopping time. The beer is clear at the moment and aging in the closet.




9 Weeks

Took a taste sample and was pleasantly surprised to find out that the lactobacillus had actually done something and produced a very balanced acidity. Strangely enough, in most berliner and kettle sour* recipes, the general advice is to let the lacto work first in order to develop sourness as the yeast will out compete the lacto, and the alcohol will kill it off. However, the yeast definitely got the jump on this gose, and a month ago there as 0 acidity after primary fermentation. Just food for thought.

*I mention kettle sours involving pitching lacto first, and I do understand the other reason people do them is to not infect their brewing gear with lactobacillus (as it clearly can ferment in alcoholic environments). I was only speaking to the practice of souring the beer prior to alcoholic fermentation.

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