W4 Dry-hopped Gose Recipe
Recipe information
Make W4 Dry-hopped Gose in just 3h 20m. 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.
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Ingredients
Brewing Ingredients
Brewing Directions
1. Mash the Grains
In a large pot, heat 5 liters of water to 65°C (149°F). Add the pale malt and wheat malt, stirring to avoid clumps. Maintain this temperature for 60 minutes.
2. Sparge
After the mash, sparge the grains with hot water (about 75°C or 167°F) until you collect approximately 8 liters of wort.
3. Boil the Wort
Bring the wort to a boil. Add the coriander seeds and boil for 15 minutes.
4. Add Hops
Add the hops for dry hopping and boil for an additional 5 minutes.
5. Cool the Wort
Cool the wort quickly using an immersion chiller or ice bath until it reaches around 20°C (68°F).
6. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Ferment at 20°C (68°F) for 1-2 weeks.
7. Add Lime Zest and Salt
After fermentation is complete, add the lime zest and salt. Let it sit for 3-5 days to infuse the flavors.
8. Bottling
Bottle the Gose with priming sugar (if carbonation is desired) and allow it to carbonate for another 1-2 weeks.
9. Enjoy!
Chill the bottles and enjoy your homemade W4 Dry-Hopped Gose.
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