Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

In a large mash tun, combine the Pilsner Malt, Wheat Malt, and Flaked Corn with 5 gallons of heated mineral water. The water temperature should be around 152°F (67°C). Stir to ensure all grains are wet.

Mash the Grains

Maintain the mash temperature for 60 minutes to allow the enzymes to convert the starches into fermentable sugars.

Hold the Temperature

After 60 minutes, sparge the grains with hot water at about 170°F (77°C) to collect the wort in the brew kettle.

Sparge the Grains

Bring the collected wort to a boil and add the Hallertau hops. Boil for 60 minutes.

Boil the Wort

At 15 minutes remaining in the boil, add the coriander and sea salt to the kettle.

Add Spices

At 5 minutes remaining in the boil, add the Citra hops to enhance the aroma.

Add Citra Hops

After the boil, cool the wort quickly using a wort chiller until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a fermentation vessel and pitch the lager yeast.

Pitch the Yeast

Seal the fermentation vessel and allow it to ferment at around 65°F (18°C) for about 2 weeks.

Fermentation

After primary fermentation, add the dry-hopped Citra hops to the fermentation vessel and let it sit for an additional 5 days.

Dry Hop

After dry hopping, siphon the beer into sanitized bottles and cap them. Allow the bottles to carbonate at room temperature for another 1-2 weeks.

Bottle the Beer

Chill the bottles in the refrigerator and serve your W4 Dry-Hopped Gose chilled. Enjoy responsibly!

Serve

Pilsner Malt

Wheat Malt

Flaked Corn

Hallertau Hops

Citra Hops

Dry-Hopped Citra Hops

Coriander

Sea Salt

Lager Yeast

Mineral Water

W4 Dry-Hopped Gose

Make W4 Dry-Hopped Gose Recipe in just 3h 30m. Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Descriptors

Tasting Notes

Food Pairings

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