deadwolfbones
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale K-97 x2
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.042
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 15
- IBU
- 4
- Color
- 2
- Primary Fermentation (# of Days & Temp)
- 10 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 5-7 (optional)
- Tasting Notes
- Bright, tart, slightly saltyjust like a gose should be.
3 lb. Pilsen DME
2 lb. Bavarian wheat DME
1 oz. Czech saaz [2.4% AA] (15 minutes)
0.5 oz. Sea salt (10 minutes)
1 oz. Crushed coriander seed (5 minutes)
1 qt. Mango Goodbelly or 2x Goodbelly StraightShot (either way, about 40 billion cells)
This will probably be one of the easiest beers you ever make. The recipe is as simple as they come. It's a pretty common one, but I didn't see it posted here, so I figured I'd get it in the database for all to enjoy. Upshot of doing it this way is that you kill all the bugs when you boil, so you don't have to worry about infecting your equipment.
Lots of credit to user porkchop over at the Northern Brewer forums for guidance.
Steps:
Optionally, you can add fruit/herbs and secondary for ~1 week. I added lemongrass and Thai basil to my first batch, keeping it in the primary fermentor.
Looks like this when you're done:
2 lb. Bavarian wheat DME
1 oz. Czech saaz [2.4% AA] (15 minutes)
0.5 oz. Sea salt (10 minutes)
1 oz. Crushed coriander seed (5 minutes)
1 qt. Mango Goodbelly or 2x Goodbelly StraightShot (either way, about 40 billion cells)
This will probably be one of the easiest beers you ever make. The recipe is as simple as they come. It's a pretty common one, but I didn't see it posted here, so I figured I'd get it in the database for all to enjoy. Upshot of doing it this way is that you kill all the bugs when you boil, so you don't have to worry about infecting your equipment.
Lots of credit to user porkchop over at the Northern Brewer forums for guidance.
Steps:
- Bring water (I used 4gal, since I only have a 5gal kettle) to 170F and add DME. Keep it there for 10-15 minutes to pasteurize.
- Remove kettle from heat, cool to ~90-100F.
- If you're using water with hardness to it, add ~10mL 88% lactic acid (probably not necessary, but can't hurt).
- Add 1/2 qt. Mango Goodbelly or 2x Goodbelly StraightShot.
- Keep temp between 90-100F for 18-36 hours, or until desired level of sourness is achieved. (Note: It won't taste as sour at this point as it will after fermentation, so don't wait for it to get crazy sour.) You can also use a pH meter if you have one. Shoot for 2.9-3.3. I use my Anova sous vide wand to keep a water bath at the right temp, but use your preferred method.
- Once appropriately soured, return kettle to burner and bring to a boil.
- While boiling, rehydrate 2 packets Safale K-97 (German Ale) per packet instructions.
- Once boiling, add 1 oz. Czech saaz pellets.
- After 5 minutes, add 0.5 oz. sea salt. After 10 minutes, add 1 oz. crushed coriander. After 15 minutes, remove from heat and cool to about 68F.
- Top up to desired fermentor volume (mine was around 5.25gal but 5.5 would be fine, too), aerate, pitch rehydrated yeast.
- Primary should take around 10 days and get down to about 1.008. You can safely bottle once it hits that gravity
- Carb to about 3.0 vols and enjoy! Mine fully bottle carbed within a week at ~65-68F.
Optionally, you can add fruit/herbs and secondary for ~1 week. I added lemongrass and Thai basil to my first batch, keeping it in the primary fermentor.
Looks like this when you're done: