- Style: German Ale
- Fermentation Range: 60-65 F
- Original Gravity: 1.047
- SRM: 4.5
- IBUs: 12
- ABV: 4.6%
- Aroma: Soft wheat malt nose with layers of subtle citrus fruit and faint biscuit. No hop aroma.
- Appearance: Deep golden in color with moderate haze. Firm and lasting bright white foam head.
- Flavor: Complex flavors of fresh bread, noticeable saltiness, moderate to firm sourness, citrus undertones, and low bitterness.
- Mouthfeel: Medium body with a lingering acidic sensation and smooth finish.
The recipe kit includes Omega Yeast Lactobacillus Blend
- Learn the Kettle Souring process
“The Gose style goes back hundreds of years, and nearly went completely extinct. Leave it to modern craft brewers to resurrect the style and see it flourish - it seems that I see more and more Gose releases by the week. So, here we are with our own. Sour, salty, citrusy, and fruity, Duck Duck Gose is actually a rather complex beer. Kettle souring the wort imparts a delicious tart underpinning to the beer, while salt, coriander, and a modest bittering hop addition create layers of flavors that perfectly play along with the wheat-based grain bill. The relatively modest ABV makes this recipe a real thirst quencher, and you can have a few, run around the circle and take a seat again before the alcohol catches up with you.
Fun (odd?) fact - Did you know that Minnesotans call the game “Duck Duck Goose” “Duck Duck Grey Duck”? I don’t get it… bunch of weirdos up here.”
Looking for the All Grain Version?
|Support Documents - Instructions||Click here for instructions|
|Total Time to Make||6 weeks|
|Beer Style||Gose, Wheat Beer, German Ale, Sour Beer|
Customer ReviewsWrite a review
This was my 1st sour so I also had to purchase the heater required for the lactobacillus. I more or less made the beer according to the directions since it was my first time. The wort was allowed to ferment with the lactobacillus until the PH reached 3.4. This took maybe 1.5 days. (Word of advice. The initial sample wasn't as sour as the final product.)
Fermentation note: I didn't maintain this beer at the recommended 60°- 65° F. My downstairs bathroom (fermentation room) stays around 72°. Didn't see any issues with final product.
After 2 weeks in initial fermentation, I moved to secondary. For the secondary, I racked onto 5 pounds of strawberries for a bit of added flavor. After 3 weeks I kegged the beer and let it rest for 2 weeks under pressure. The final product has a nice color and head with a 4.61% ABV. It's a sour for sure. Nothing crazy though.
As for changes. I wouldn't really do anything different to the actual beer recipe. Everyone that's tasted it likes the beer. The only thing I'd do differently next time would be to add extra strawberries. Maybe go to 10 pounds instead of 5 or switch up the strawberries for raspberries.