Microbrewed Adventures - Charles Papazian [168]
THE FIRST TWO options offer a degree of stability in the final beer. This recipe challenges your brewing skills by employing various microorganisms to develop the complexity that surely was a character typical of traditional Gose ale from the northern German town of Leipzig. The traditional beer was likely enjoyed fresh, cloudy and with some fermentation activity. Enjoy this beer when fully carbonated. It is not intended to age for long periods. CAUTION: The introduction of wild yeast and bacteria will continue to slowly ferment the beer over a long period of time. Excessive pressure may result, and there is also a risk of foaming, gushing or even exploding bottles. Do not age this beer once it has reached desired level of carbonation. You may chill the ale to very cold temperatures to inhibit fermentation, extending its “drinking life.”
All-Grain Recipe for 5 gallons (19 l)
4 lbs.: (1.82 kg) pilsener malt
3 lbs.: (1.36 kg) wheat malt
½ tsp.: (3 g) pure salt (sodium chloride)
¼ oz.: (7 g) Northern Brewer hops 8% alpha (2 HBU/56 MBU)—60 minutes boiling
½ oz.: (14 g) Northern Brewer hops 8% alpha (4 HBU/112 MBU)—15 minutes boiling
¼ oz.: (7 g) coriander seed
German-type ale yeast
Brettanomyces yeast cultures and lactobacillus bacteria culture, both available as a Belgian lambic mix of microorganisms
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A step infusion mash is employed to mash the grains. Add 7 quarts (6.7 l) of 140-degree F (60 C) water to the salt and crushed grain. Stir, stabilize and hold the temperature at 132 degrees F (53 C) for 30 minutes. Add 3.5 quarts (3.3 l) of boiling water, add heat to bring temperature up to 155 degrees F (68C) and hold for about 30 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 3.5 gallons (13.5 l) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 l) of runoff. Add 60-minute hops, salt and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 1 minute remains, add the freshly crushed coriander seed. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 l) with additional cold water if necessary. Aerate the wort very well.
Pitch the German ale yeast, brettanomyces yeast cultures and lactobacillus bacteria culture when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 10 days, or until fermentation appears to show signs of stopping and begins to clear. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 2 weeks.
Prime with sugar and bottle or keg when complete.
Malt Extract Recipe for 5 gallons (19 l)
6 lbs.: (2.7 kg) wheat malt extract syrup (50% barley malt/50% wheat malt)
0.36 oz.: (10 g) Northern Brewer hops 8% alpha (2.8 HBU/80 MBU)—60 minutes boiling
0.36 oz.: (10 g) Northern Brewer hops 8% alpha (2.8 HBU/80 MBU)—15 minutes boiling
¼ oz.: (7 g) coriander seed
½ tsp.: (3 g) pure salt (sodium chloride)
German-type ale yeast
Brettanomyces yeast cultures and lactobacillus bacteria culture, both available as a Belgian lambic mix of microorganisms
¾ cup: (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
Add malt extract, salt and 60-minute hops to 2 gallons (7.6 l) of water. Bring to a boil. The total boil time will be 60 minutes. When 15 minutes remain, add the 15-minute hops. When 1 minute remains, add freshly crushed coriander seed. After a total wort boil of 60 minutes, turn off the heat.
Immerse the covered pot of wort in a cold-water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Then strain