General Category > Beer Recipes

Hibiscus Gose

<< < (5/5)

duboman:
So here is the second iteration I put together based upon everything I have garnered to date:

Note: The Hibiscus goes in at flame out and is basically steeped for 30 minutes, then whirlpool, YMMV. It lends an Watermelon type color and amazing floral aroma to the finished product. I do not bag the hibiscus but your set up may require this

Be sure to note my odd batch size and the recipe is calculated at 80% which is my set ups standard, YMMV

See the note at the bottom as to the prescribed souring wort process I plan on using for this batch. This method was provided in this forum so thanks for that!

I plan on a 60 minute boil, even with the pilsner malt as I have never had any DMS issues in my process but again, YMMV so plan accordingly.

For water I will simply balance with proper lactic acid addition to achieve desired pH for mash based on my water supply, your's may differ as well. Perhaps some calcium chloride. I have not yet run this through Bru'n Water yet so I am just not sure yet.

I ferment my 1007 typically at 58F, raise to 65 to finish and then lager for 2 weeks typically.

I plan on brewing this in a couple weeks and will report back, if you give this a try I would love to hear your results, my first batch was a very good beer, I anticipate these changes and proper sour method to greatly improve this!

Here ya go!
Recipe Specifications
--------------------------
Boil Size: 9.02 gal
Post Boil Volume: 7.02 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.052 SG
Estimated Color: 5.2 SRM
Estimated IBU: 12.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1 lbs                 Rice Hulls (0.0 SRM)                     Adjunct       1        8.5 %         
5 lbs 8.0 oz          Wheat (3.0 SRM)                          Grain         2        46.8 %       
3 lbs 4.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         3        27.7 %       
2 lbs                 Munich Malt (9.0 SRM)                    Grain         4        17.0 %       
1.00 oz               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           5        12.4 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
0.50 tbsp             Yeast Nutrient (Boil 10.0 mins)          Other         7        -             
25.00 g               Sea Salt (Boil 5.0 mins)                 Other         8        -             
2.00 g                Coriander Seed (Boil 5.0 mins)           Spice         9        -             
45.00 g               Hibiscus Flower-Dried (Boil 0.0 mins)    Spice         10       -             
1.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         11       -   Yeast calc for proper starter size         
1.0 pkg               Lactobacillus (Wyeast Labs #5335) [50.28 Yeast         12       -             


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11 lbs 12.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 2.89 gal of water at 131.2 F        122.0 F       30 min       
Saccharification  Add 2.35 gal of water at 185.9 F        148.0 F       30 min       
Mash Out          Add 2.64 gal of water at 211.7 F        168.0 F       10 min       

Sparge: Fly sparge with 2.79 gal water at 168.0 F
Notes:
------




For Second Iteration: Souring process:
1. Mash as normal.
2. Lauter/Sparge into your boil kettle as normal
3. Bring the wort to 170F and hold for approximately 5 minutes. This will ensure that you kill all bacteria and yeast present on the grain and in the wort.
4. Cool wort to 70-80F and transfer to a fermentor. I use a dedicated sour PET fermentor.
5. Pitch pure lacto culture. No starter required. I have done starter and sans starter methods, neither sour the beer much quicker than just pitching a straight lacto vial in the wort. Again, personal preference on lacto starter.
6. Sour for 1-3 days depending on taste and if you have a pH meter, the pH. Personally, I find the sweet spot around 36-48 hours. I don't use a pH meter. If going by taste be sure you take into account the relative sourness as the wort is still very sweet. It is going to taste more sour post yeast fermentation.
7. Transfer the soured wort back to your boil kettle and proceed as normal

pmcint01:
In your original recipe you say to conduct the mash then add the acid malt and conduct another mash for 30 minutes.  Are you draining out the first mash water before adding the acid malt?  What temp should you maintain with the acid malt?

Thanks

duboman:

--- Quote from: pmcint01 on April 06, 2014, 02:40:16 PM ---In your original recipe you say to conduct the mash then add the acid malt and conduct another mash for 30 minutes.  Are you draining out the first mash water before adding the acid malt?  What temp should you maintain with the acid malt?

Thanks

--- End quote ---
no, the first mash was done traditiinally and held, the acid malt was added after the 60 minutes to drop the pH in a means to sour and held, then drained and sparged.

The original recipe produced a good beer but not sour enough, the concern being that more acid malt would have produced a acid type off flavor above a tolersble threshold.

The next iteration im planning in the next week or two will be soured according to the second recipe/lacto process I updated

Sent from my SM-T310 using Tapatalk

Navigation

[0] Message Index

[*] Previous page

Go to full version