82 replies to this topic

[hophead]

I was at 7.8 IBU's.

You should be good. This is one of the few beers I bottle because it gets better with some age and I don't want it taking up space in my kegerator.

[StankDelicious]

You should be good. This is one of the few beers I bottle because it gets better with some age and I don't want it taking up space in my kegerator.

I don't think it will last long enough to take up space. Rich and I were talking. What do you think about adding Raspberries or Blacberries in secondary to this recipe?

[hophead]

Never tried berries in it, but if I did, I would go with raspberries. Sounds good...

[StankDelicious]

Never tried berries in it, but if I did, I would go with raspberries. Sounds good...

I'm thinking I may try that. I want to try another batch and age it out a bit more before I try the fruit experiment. Sour cherries might be a nice addition as well.

[hophead]

I'm thinking I may try that. I want to try another batch and age it out a bit more before I try the fruit experiment. Sour cherries might be a nice addition as well.

 

I have a better recipe if you want it and I think it would go great with sour cherries or raspberries.

[StankDelicious]

I have a better recipe if you want it and I think it would go great with sour cherries or raspberries.

Yes please!

[StankDelicious]

This Saturday is the last day for Old Pro at Union.

[StankDelicious]

Got an update of the recipe. I will be trying this next.

 

4.00 lb Pilsner (2 Row) Bel (2 SRM) Grain 57.1 % 2.00 lb Wheat Malt, Ger (2 SRM) Grain 28.6 % 1.00 lb Wheat, Torrified (2 SRM) Grain 14.3 % 0.75 oz Liberty Leaf [4.3%] (15 min) Hops 6.1 IBU 0.75 oz Coriander Seed (Boil 5.0 min) Misc 1.00 oz Sea Salt (Boil 5.0 min) Misc 1 Pkgs Wyeast VSS 3191 (Wyeast) Yeast-Ale

Mash at 150. 15 min boil.

 

Only change I'm making is only using .75oz of salt.

Edited by BigBossMan, 02 October 2013 - 02:18 PM.

[neddles]

That's insane. They must use more; that's only 0.13oz/5gal.

FWIW A quick plug into BrunWater says .13oz/5gal yields 54ppm Na if you are starting with distilled water.

[StankDelicious]

That's insane. They must use more; that's only 0.13oz/5gal.

Yea, I'm coming up with the same number. That seems kind of low compared to the .75oz I used.

[StankDelicious]

Unless their water is high in sodium, they must use more--it tastes saltier than yours.

No clue. I can't imagine Balt. City water being sodium rich. I used Himalayan salt and not Kosher salt. There is definitely a flavor difference. The Himalayan is richer, IMO. I'll bring you some, when we meet up next time.

Edited by BigBossMan, 27 October 2013 - 01:41 PM.

[mabrungard]

I conversed with a pro brewer that gave me a quantity that he uses in what he said was award winning Gose.  I back calculated the sodium concentration as about 250 ppm.  By the way, 250 ppm is where USEPA and WHO state that sodium is at it's taste threshold.  

 

As a side note, I judged the final round of the NHC in Category 23-Specialty Beers.  A few Gose's came across the table.  Unfortunately, they were notably salty tasting.  The sourness of the beer with a slight salty twang would be a very pleasing taste.  But you don't want to go over the line.  I don't know what those Gose's sodium content was, but it was too much for me.  I'm betting it was over 250 ppm.  

 

Remember that salt is added as a post-fermentation addition, so it is easy to add more salt if you find the flavor lacking.  I recommend trying a dose to produce 100 ppm sodium as the first step.  If its not to your liking, boost it to 200 ppm. 

[StankDelicious]

Good notes! The brewer at Union Craft Brewing also mentioned a good reference point was to match the salinity of saliva. Looking at Wikipedia (citation lol), there's a mean of 10mmol/L of sodium in saliva, which is about 200ppm.

Math is not my strong point. What does the .75oz I used work out to be in ppm. I thought it was spot on and didn't taste overly salty at all.

[Mya]

Math is not my strong point. What does the .75oz I used work out to be in ppm. I thought it was spot on and didn't taste overly salty at all.

.75oz  in 5 gallons, about 425ppm Na?

[neddles]

Math is not my strong point. What does the .75oz I used work out to be in ppm. I thought it was spot on and didn't taste overly salty at all.

I get 312ppm.

[StankDelicious]

I should also mention I make 6 gallon batches. So it is going be lower than that.

[neddles]

0.75oz in 6 gallons looks like 368ppm, according to Bru'n Water - look right, Martin?

Doing it again I get 368ppm also.

[StankDelicious]

I'm having a pint (well several) now. I'll be making this again, after I free up some keg space after New Years.

[StankDelicious]

I was talking to the owner of the Roasthouse Pub last night. He said Union Craft adds the lacto, does a sour mash first and then boils and ferments normally.

Edited by BigBossMan, 01 January 2014 - 02:19 PM.

[StankDelicious]

I'm going to try and make a Hibiscus Gose before the Mashout gathering.

 

Here is the recipe, based on Hophead's Gose.

 

Batch Size: 6 gallons

 

4.00 lb Pilsner (2 Row) Ger 2.00 lb Wheat Malt, Ger 1.00 lb Wheat, Torrified

1.00 lb Acidulated Malt

0.50 lb Munich, Light Ger 0.85 oz Liberty Leaf [4.3%] (15 min) Hops 6.1 IBU 0.75 oz Coriander Seed (Boil 5.0 min) Misc 0.75 oz Sea Salt (Boil 5.0 min) Misc

42.00 g Hibiscus Flowers (Dried) 1 Pkgs White Labs - German Ale II WLP003

Mash at 150. 60 min boil.

 

I'll be using a hybrid sour mash technique on this. I'll mash the Pils, Wheat and Munich like normal. Then at the end of the mash, I'll add the pound of acidulated malt and mix it in and allow it to cool to 100F.  Throw in a handful of grains, mix well, blanket the top with CO2, and then cover the mash with Saran Wrap and plug in my submersible aquarium heater to maintain the temp. Check it every 12 hours until I reach the desired sourness and batch sparge as usual.

 

Boil for 60 mins and add the dried Hisbuscus flowers at flameout and steep for 30 mins.

 

Thoughts?

 

ETA: Make that a 60 min boil.

Edited by BigBossMan, 01 July 2014 - 05:05 PM.