I am planning a Salted Caramel Gose. I know, it may be vile. I am going to try it anyway on the chance it might be genius.
I am trying to determine what amount of Caramel 60 to use. I don't want it to dominate, but be at the same level as the salt, which is just above the perception level. So in a five gallon batch, what is the threshold for picking up caramel 60 in a light beer like a Gose?
BTW I chose 60 because of its pronounced caramel flavor...and I think the Gose should have a caramel color as well.
Here is my tentative recipe:
5 lbs 8.0 oz White Wheat Malt (2.4 SRM) 57.8 %
3 lbs 8.0 oz Pilsner Malt (Rahr) (1.7 SRM) 36.8 %
4.2 oz Acidulated (BestMälz) (1.5 SRM) 2.8 %
4.0 oz Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM) 2.6 %
0.50 oz Santiam [6.00 %] - Boil 60.0 min 8.9 IBUs
21.27 g Salt (Boil 5.0 mins)
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 10 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.042 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 8.9 IBUs
Est Color: 4.4 SRM