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

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

Heat 3.5 gallons of brewing water to 165°F (74°C). Add grains to achieve a mash temperature of 150°F (65°C). Hold at 150°F for 60 minutes, stirring occasionally to ensure even conversion.

Strike and Mash

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out). Vorlauf until runnings are clear and collect ~6.0 gallons of wort into the boil kettle.

Mash Out and Lauter

Bring collected wort to a gentle boil. Add 0.25 oz Saaz hops at the start of the 15-minute boil to provide a faint background bitterness (this is a low-bitterness style). Boil for 15 minutes total. Turn off heat and chill wort promptly to 100–110°F (38–43°C) for souring, or to 100°F (38°C) if using the specified Lactobacillus plantarum.

Oxygenate the wort lightly (do not over-oxygenate). Transfer to a sanitized vessel that can hold temperature. Maintain at 100–110°F (38–43°C).

Prepare for Souring

Pitch the Lactobacillus culture according to manufacturer instructions (or rehydrated plantarum). Maintain temperature and cover vessel to limit airborne microbes. Monitor pH; sour until pH reaches 3.3–3.5 (typically 24–48 hours depending on culture and temperature). Taste to confirm desired tartness — stop souring a bit milder than you think, because acidity will meld during fermentation.

Pitch Lactobacillus

If desired to halt Lactobacillus, bring the soured wort to a brief boil (5–10 minutes) to pasteurize before chilling to yeast pitch temperature. If you plan to ferment with acid-tolerant mixed culture, you may skip a boil and proceed with careful handling. For this recipe we recommend a short boil to reduce potential contamination and to extract hop/coriander aromatics.

Heat Kill (optional)

With roughly 10 minutes left in the short boil (if you chose to boil after souring) add the crushed coriander and the dried lemon and lime peels. This late addition preserves volatile citrus oils and coriander aromatics without adding harshness. Continue for the remaining 10 minutes, then cool wort quickly to 66–70°F (19–21°C) for ale yeast pitch.

Aerate the cooled wort gently and pitch the neutral ale yeast (US-05). Ferment at 66–70°F (19–21°C) for 7–10 days until activity subsides and gravity is stable. The beer will be tart and low in IBUs; rely on aroma from coriander and citrus peel for character.

Pitch Yeast

At the end of primary fermentation (day 5–10) prepare a small amount of sterile water and dissolve 1 tsp French sea salt. Sanitize and add the salt solution to the fermenter, gently mix to avoid oxidation. The measured salt brightens the mouthfeel and accentuates minerality — add only as directed and taste if possible with a sanitized sampling device.

Salt Addition

Once fermentation is complete and the flavor profile is balanced (tartness, coriander, citrus and subtle saline minerality), prepare to package. If bottling, add priming sugar (3 tsp corn sugar dissolved in 1/4 cup boiling water, cooled) per 5 gallons and bottle. If kegging, carbonate to ~2.2–2.6 volumes of CO2. Condition cold for 1–2 weeks to allow flavors to integrate.

Serve cold (40–45°F / 4–7°C) in a tulip or pilsner glass. Garnish optional with a thin lemon or lime wheel. Expect a bright lemon-lime citrus aroma, coriander spice note, gentle saline minerality and a crisp, tart finish — typical of a gose-styled sour.

Pilsner malt

Wheat malt

Acidulated malt

Coriander (whole, lightly crushed)

Dried lemon peel (zest, dried or fresh blanched & dried)

Dried lime peel (or fresh lime zest)

French sea salt (finely ground)

Saaz hops (low alpha)

Kettle-soured lactobacillus culture (or Lactobacillus plantarum sachet)

Ale yeast (neutral strain, e.g., US-05)

Brewing water (treated to low alkalinity, chloride:sulfate ~1:1)

Corn sugar (for bottling) - optional

Destihl Wild Sour Series: Here Gose Nothin '

Make Destihl Wild Sour Series: Here Gose Nothin ' Recipe in just 12h . 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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