Celery Salted Gose

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Celery Salted Gose (5.6% abv)
A gose couples particularly well with food. In our recipe section we recommend food pairings for all of the recipes, but there’s just something about the Leipzig classic which brings it a little closer to the table. Maybe it’s because it possesses so much which other beers by default don’t have. It’s slightly briny. It’s also a little tart. We get that from a partial sour mash, this keeps it well shy of a blue cheese stench, but firmly within the bounds of funky town. The addition of salt helps it towards umami, that savory sensation in all things delicious. In our take on a Gose, we use celery salt, this provides a fresh, mildly vegetal quality which complements the beer’s herbal, spicy hops.
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Prep Time
50 min
Cook Time
1 hr 45 min
Total Time
2 hr 35 min
Prep Time
50 min
Cook Time
1 hr 45 min
Total Time
2 hr 35 min
Ingredients:
Prep
  1. 0.25 L (1 cup) water
  2. 90g (0.2 lb) German Pilsner malt
45-Minute Mash at 67°C
  1. 1.9L (2 qt) water, with an extra gallon (3.8 L) for sparging
  2. 450g (1 lb) German Pilsner malt
  3. 275g (0.6 lb) Pale Wheat malt
  4. 135g (0.3 lb) Vienna malt
  5. 135g (0.3 lb) acidulated malt
  6. *All grains should be milled - see this page for information on milling
60-Minute Boil
  1. 2.9g (0.1 oz) Challenger hops, split into halves
  2. 8.5g (0.3 oz) Spaltz hops, split into thirds
  3. 3g celery salt
Fermentation
  1. Wheat ale yeast, such as Safbrew WB-06
  2. 65g honey, for bottling
Instructions:
Prep
  1. Three days prior to brew day, heat around 0.25 L of water in a small pan over high heat to 54°C. Take it off the heat and add the German Pilsner malt (90g), stir gently. The temperature should reduce to around 49°C within a minute. Cover the pot and steep the grains for 45 minutes at 49°C. Every 10 minutes or so, stir it and take a temperature reading. If the grain becomes too cold, increase the heat and stir until the temperature reaches 49°C. Once 45 minutes has passed, wrap the surface of the grains with cling film, preventing air from interacting with the grains; leave it for 3 days, preferably in a warm environment, such as over a radiator. This is how to make a “sour mash.”
Mash
  1. In a medium-sized stockpot, heat the 1.9L (2 quarts) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 45 minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 45 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
Sparge
  1. Position a fine-mesh strainer across a stockpot and pour the grains (including those from the sour mash) into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
Boil
  1. Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add half of the Challenger hops. After 30 minutes, add the remaining Challenger hops. Add one third of the Spaltz hops after both 45 minutes, and 55 minutes. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and add the remaining third of Spaltz hops and the celery salt, stir to dissolve the salt. Place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
Fermentation
  1. Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the honey - see this page for bottling instructions.
Notes:
Suggested Food Pairings
  1. Baked eggs, bacon-wrapped trout, quiche
For 5 Gallons:
Prep
  1. 1.2L (5 cups) water
  2. 450g (1 pound) German Pilsner malt
45-Minute Mash at 67°C
  1. 9.5L (2½ gallons) water, with an extra 5 gallons (19L) for sparging
  2. 2.3kg (5 pounds) German Pilsner malt
  3. 1.3kg (3 pounds) Pale Wheat malt
  4. 680g (1.5 pounds) Vienna malt
  5. 680g (1.5 pounds) acidulated malt
60-Minute Boil
  1. 15g (0.5 ounce) Challenger hops, split into halves
  2. 43g (1.5 ounces) Spaltz hops, split into thirds
  3. 15g celery salt
Fermentation
  1. Wheat ale yeast, such as Safbrew WB-06
  2. 340g honey, for bottling
BrewConductor http://brewconductor.com/

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