Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Gose 5% Normal, IL
Lemon, lime and other citrus – like qualities are balanced by the spicy character of coriander and a mineral – mouthfeel from French sea salt.

Heat 22 L of brewing water to 72°C. Mash in the crushed Pilsner/Pale malt, wheat malt, oat flakes, acidulated malt and Carapils so that the mash settles at 66°C (target mash temperature). Hold at 66°C for 60 minutes, stirring occasionally to ensure even conversion.

Mash

Vorouve (recirculate) until the runnings are clear. Sparge with remaining water (to collect ~25–26 L of wort) at 75°C. Collect enough wort to yield about 23 L after boil (accounting for evaporation).

Vorlauf & Sparge

Bring wort to a gentle 60-minute boil. Add hops (Saaz/Styrian) at 60 minutes for very light bitterness (aim for ~8–10 IBU). With 10 minutes left in the boil, add cracked toasted coriander seeds and boil for the remaining 10 minutes. At 5 minutes left add the lemon and lime zests (peel thinly to avoid pith). At flameout, cool wort quickly to 40–45°C for souring or to 18–20°C if using direct lacto/pure fermentation process.

Boil

If kettle-souring: cool wort to 40–45°C, oxygenate lightly, pitch Lactobacillus culture (or maintain clean equipment and allow naturally occurring lacto if desired). Hold at 38–45°C for 24–48 hours until target pH ~3.5 is reached (taste for desired tartness). Once desired acidity is achieved, bring wort to a boil for 10–15 minutes to pasteurize and stop souring, then proceed to hops/spice additions (if not already added) and chill to fermentation temperature.

Kettle Souring (option A)

If not kettle-souring, ferment with neutral ale yeast and add lactic acid gradually after fermentation to reach the same tartness (~pH 3.2–3.6) — start with 2–5 ml of food-grade lactic acid and adjust to taste. Always add acid in small increments and mix thoroughly between additions.

Acid Adjustment (option B)

Dissolve the French sea salt in a small amount of sterile water and add to the finished wort or to the fermenter after souring/boil. 6 g is a guideline (approx. 0.25% of finished wort by weight) — add at the end of boil or during conditioning to produce a clean mineral note without making the beer taste salty.

Salt Addition

Cool the wort to 18–20°C and pitch the neutral ale yeast. Ferment at 18–20°C for 7–10 days until primary fermentation is mostly complete (FG target for ~5% ABV should be ~1.008–1.012 depending on mash efficiency).

Primary Fermentation

If a fresher citrus and spice aroma is desired, add a small secondary addition of lightly toasted/cracked coriander (3–4 g) and a small amount of very lightly zested lemon or lime in a sanitized mesh bag to the fermenter after 3–4 days of active fermentation and leave for 48–72 hours, then remove. Be cautious with zest contact time to avoid pith bitterness.

Dry Spicing (optional)

After fermentation is complete, cold crash to 2–4°C for 48 hours to clarify. Condition at cellar temperature (10–14°C) for 5–7 days to allow flavors to integrate. Taste and adjust salinity/acidity if needed in small increments.

Cold Crash & Maturation

If bottling, dissolve priming sugar in 120 ml boiling water, cool and add to bottling bucket, then rack beer onto priming solution, bottle and cap. Bottle condition at 18–20°C for 10–14 days. If kegging, carbonate to ~2.2–2.6 volumes CO2 and serve cold. Keep beer bright and slightly effervescent to highlight citrus, coriander, and mineral notes.

Packaging

Pilsner / Pale Malt (2-row)

Wheat Malt

Oat Flakes (golden)

Acidulated Malt (or lactic acid)

Light Carapils/Dextrine (optional for body)

Water (brewing liquor)

Brewers Yeast (clean ale strain or kettle-soured lactobacillus + neutral ale yeast)

Saaz or Styrian Golding (very low bitterness hops)

Fresh Coriander Seeds (toasted and cracked)

Lemon Zest (fresh)

Lime Zest (fresh)

French Sea Salt (finishing)

Lactic Acid (88% or 80% food grade) or Lactobacillus culture

Neutral Ale Yeast (e.g., US-05 or Wyeast 1056)

Priming Sugar (if bottling)

DESTIHL WILD SOUR SERIES: HERE GOSE NOTHIN'

Make DESTIHL WILD SOUR SERIES: HERE GOSE NOTHIN' Recipe in just 8h . Gose 5% Normal, IL
Lemon, lime and other citrus – like qualities are balanced by the spicy character of coriander and a mineral – mouthfeel from French sea salt.

DESTIHL WILD SOUR SERIES: HERE GOSE NOTHIN'

Descriptors

Tasting Notes

Food Pairings

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