Vik­ing Sweat Gose

Craft Beer & Brewing Magazine - - The Mash: Make Your Best -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.044 FG: 1.011 IBUS: 15 ABV: 4.3%


4 lb (1.8 kg) Pil­sner malt 4 lb (1.8 kg) wheat malt 8 oz (227 g) rice hulls


2 oz (57 g) Haller­tau [4% AA] at 15 min­utes 0.4 oz (11 g) pink Hi­malayan salt at 10 min­utes 0.5 oz (14 g) cracked co­rian­der seed at 10



Wyeast 1007 (Ger­man Ale) Wyeast 5335 (Lac­to­bacil­lus)


Mill the grains and mix with 2.5 gal­lons (9.5 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.75 gal­lons (18 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 15 min­utes, fol­low­ing the hops and ad­di­tions sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 67°F (19°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the yeast.

Fer­ment at 67°F (19°C) un­til the com­ple­tion of fer­men­ta­tion, then taste. Ad­just the acid­ity to medium lev­els with food-grade lac­tic acid. Crash the beer to 35°F (2°C), then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2.75 vol­umes of CO2.

TIPS FOR SUC­CESS Add the salt and co­rian­der “free” into the boil, and for best re­sults, coarsely crack the co­rian­der seeds with a mor­tar and pes­tle. In­stead of the com­bined Ger­man Ale/lacto pitch, you could elect to sim­ply use the Ger­man Ale yeast and de­rive all of your acid­ity from the lac­tic-acid ad­di­tion post-fer­men­ta­tion!

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