Kettle sour, coriander and modest salinity. Designed as an original style reference for the Beer Control Recipe Library.
Gose
Salt Meadow
Kettle sour, coriander and modest salinity. Designed as an original style reference for the Beer Control Recipe Library.
1.043OG
1.009FG
4.5%ABV
8IBU
6EBC
About this recipe
How it compares to the style
Gose
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Tettnang | 13.0 g | boil | 90 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 8, BU:GU 0.19.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Pilsner Malt | 1.92 kg | 4 EBC | mash |
| Wheat Malt | 1.70 kg | 4 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| BRY-97 (American West Coast) | 11.0 g | 80% |
Other ingredients
| Ingredient | Amount | Use |
|---|---|---|
| Coriander Seed | 9.00 g | boil |
| Sea Salt | 6.00 g | boil |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
50 ppm
SO₄²⁻
65 ppm
HCO₃⁻
25 ppm
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