Titanium ExGose

https://fhsteinbart.com/2018/05/09/one-hour-kettle-sour-gose/

2 Day process. Extras: Coriander Seed (Crushed) 0.40 oz 0 min Boil Spice Pink Himalayan Salt 0.40 oz 0 min Boil Spice Goodbelly Plus Shot (Mango) 2.00 Items 0 min Primary Other Lactic Acid 1.00 tbsp 0 min Primary Water Agent also calls for yeast nutrient

A kettle Gose actually o begin, measure out all of your ingredients upfront before the start of the boil. Crack open the coriander seeds by placing them in a plastic sandwich bag and crush the seeds with a rolling pin. Weigh out the coriander along with your salt & DME.

Fill up your kettle with approximately 5.25 gallons of tap water, and begin heating up the water up to about 180 F before adding the DME to the kettle. Turn off the heat source add the entire 4.5 pounds of dry malt extract, and stir in well to ensure no clumps of malt extract remain. After this, turn the heat back on in preparation for the initial 10-minute boil.

If using an immersion chiller, go ahead and add it to your kettle after mixing in your DME. This is also a good time to take a gravity reading of the pre-boil wort. Keep in mind that this gravity (unlike a typical 60-minute boil) is not going to increase very substantially due to the extremely short boil duration. It should read around 9 brix on a refractometer (as pictured above), or 1.036 with a hydrometer. Once the boil begins, start a timer for 10 minutes. Get ready, you’re almost halfway done! After the abbreviated boil, turn off the heat source and add the 0-minute additions of Coriander, Salt, and Lactic Acid.

For those concerned that such a short overall boil will have negative effects/off flavors in the finished product—I’ve also made a similar kettle-soured Berliner Weisse (all-grain recipe) that I followed the same process and only boiled for 10-minutes during each stage, and it placed Honorable Mention Best-of-Show in competition.

The Lactic Acid addition at flameout helps pre-acidify the wort to around 4.5 pH, which will aid in preventing spoilage from other unwanted bacteria, and is said to improve head retention in the finished beer. The remainder of our Lactic Acid sourness will come from the use of Lactobacillus Bacteria. Chill the wort to 90-95 F and bring inside for the next steps.

Next, you’ll need to sanitize and add the contents of two GoodBelly PlusShot packages to your Gose wort. These can typically be purchased in grocery stores like Whole Foods, New Seasons, or Natural Grocers, etc. Lactobacillus Plantarum 299V (L. Plantarum) is the Lactic Acid Bacteria responsible for the souring ability of the GoodBelly products. Unlike most other commercially available Lactobacillus cultures, L. Plantarum creates lactic acid incredibly fast, thrives at room temperature, and doesn’t require any sort of starter before pitching directly into your wort. Unlike brewer’s yeast, this acid producing bacteria won’t convert sugar into alcohol. The Mango Plus shots come in 4-packs and cost roughly $4, so you’re going to have two extra remaining for another quick sour beer, or merely consumed for digestion health – a win win situation.

After adding the probiotics to the warm wort, cover the top of the kettle with cellophane wrap and place the lid on. There’s really no need to do anything else for now – it may feel somewhat strange to do so little up to this point, and that’s perfectly fine. Don’t put away all of your brewing equipment just yet, you’re going to complete another mini-brew session the following day.

Find and old blanket and cover the kettle to retain the majority of the heat. No need to maintain a perfectly constant 90 F with the L. Plantarum bacteria. It will certainly sour the wort a bit quicker the closer it is to 90 F, but it also works extremely well at room temperature conditions. Your wort should typically drop to a range of 3.3 – 3.5 pH (a great level for this style) within 24 to 36 hours.

Process – Day 2 If you have a pH meter I’d recommend taking a sample around the 24-hour mark. Otherwise, simply sample a small amount of the soured wort with a sanitized cup (assuming there is no visible mold or other strange looking films or vile odors—it should however smell tart). If it’s to your liking, move on to the next step. Otherwise, let it sour another 8-12 hours repeating this same tasting & sampling process every 4 hours (note – the pH drops fairly rapidly after 24 hours, but should stabilize at around 3.2 if you accidentally forget about it).

After achieving your desired level of acidity, you’re now ready to boil the wort for the second time. This secondary boil serves to kill-off any bacteria (including the probiotics) before you pitch your brewer’s yeast. Proceed at this point like you would for your standard extract or all-grain brewing process. If you feel obligated to add any hops to your recipe, this would be a suitable time do so (but not necessary for this recipe & style). After the secondary 10-minute boil, chill the wort to 68 F and pitch the Imperial A20 – Citrus yeast into your sanitized fermenter.

Fermentation & Packaging After 7-10 days of primary fermentation around 68-70 F, your Gose should be stable at a final gravity of approximately 1.006 to 1.010. Rack the beer into a sanitized keg or bottling bucket and aim for a carbonation level a bit higher level than most ales – around 3.0 levels of CO2. The higher carbonation will enhance the effervescent and refreshing quality of your finished Gose.