- Recipe Type
- All Grain
- Yeast
- Wyeast 1007
- Yeast Starter
- None
- Additional Yeast or Yeast Starter
- 1L Troublesome
- Batch Size (Gallons)
- 6.0
- Original Gravity
- 1.042
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 30
- IBU
- 10
- Color
- 5 SRM
- Primary Fermentation (# of Days & Temp)
- 7 Days @ 64F
- Secondary Fermentation (# of Days & Temp)
- 14 Days @ 70F
- Tasting Notes
- Bright, tart, effervescent. Balanced nose and subtle semi-dry finish.
I am re-posting this recipe from the following thread:
https://www.homebrewtalk.com/showthread.php?t=556416
Champagne SuperGose
75% Brewhouse Efficiency
4 lb Pilsner malt
3 lb White wheat malt
1 lb Flaked wheat
0.5 lb Rolled oats
0.5 lb Rice hulls (separate)
1.0 lb Acidulated malt (separate)
0.5 oz Northern Brewer (8% AAU) - 30 min
0.25 oz Sea salt - 10 min
0.25 oz Coriander, crushed - 10 min
Directions
Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F.
View attachment ImageUploadedByHome Brew1450556722.947391.jpg
Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold.
View attachment ImageUploadedByHome Brew1450556749.744483.jpg
View attachment ImageUploadedByHome Brew1450556760.717472.jpg
When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).
Results
View attachment ImageUploadedByHome Brew1450556689.900281.jpg
https://www.homebrewtalk.com/showthread.php?t=556416
Champagne SuperGose
75% Brewhouse Efficiency
4 lb Pilsner malt
3 lb White wheat malt
1 lb Flaked wheat
0.5 lb Rolled oats
0.5 lb Rice hulls (separate)
1.0 lb Acidulated malt (separate)
0.5 oz Northern Brewer (8% AAU) - 30 min
0.25 oz Sea salt - 10 min
0.25 oz Coriander, crushed - 10 min
Directions
Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F.
View attachment ImageUploadedByHome Brew1450556722.947391.jpg
Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold.
View attachment ImageUploadedByHome Brew1450556749.744483.jpg
View attachment ImageUploadedByHome Brew1450556760.717472.jpg
When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).
Results
View attachment ImageUploadedByHome Brew1450556689.900281.jpg