Gose Sour 4,5% Recipe Kit 20L

Brew great beer at home
This recipe kit is for you that already have a brew kit or other equipment for brewing with crushed malt at home. You will learn how to brew good beer with real malt, hops and yeast. This 10L Recipe Kit gives approximately 25-30pcs 33cl bottles of beer (bottles not included).

Gose Sour 4,5%
Gose is a sour and slightly salty German ale with Himalaya salt and coriander that gives a refreshing citrus taste. The beer is soured by a Kettle Sour process using lactic acid bacteria. Hops is not needed in this recipe, the sourness replaces it.

Recipe Kit Gose Sour 4,5% contains:
- Souring method: Kettle Sour. Whole pilsner malt for souring and muslin mesh bag are included.
- Specifik ingredients: Coriander seeds, Himalaya Salt
- Malt (crushed): Pilsner, wheat
- Hops: None, not needed
- Yeast: American Ale
- Clarifying agent: Protafloc
- pH-adjustment: Lactic acid
- Caps: Black caps are included
- Brewing Manual and Recipe in English (Grainfather XML-file is available upon request)
Contains barley and wheat malt.

Jäsning
Denna ale jäses bäst i en temperatur på 18°C. Rekommenderat temperaturspann är 17-21°C. Använd gärna t.ex en jäskylväska eller temperaturkontrollerat kylskåp för att hålla jäskärlets temperatur rätt.

How long does it take to brew?
The sour beer is brewed during 3-4 days. Day 1 it's mashed, sparged and quick boiled, and then it's soured for 2-3 days. Day 3 the soured beer is boiled and then fermented for 2 weeks. After that, the beer is bottled and bottle conditioned for 2 weeks to produce carbonation. 4 weeks in total, then the beer is ready to be enjoyed!

What equipment do I need to have at home?
Brewery (20L or more) or other brewing equipment for crushed malt, pot/boiler 10-20L, ladle, sugar, container 1-2L, milliliter- and deciliter measures, bottle filler, sanitizer, bottle capper, fermenters with and without tap. Plastic cling film/foil. Brown empty bottles (about 28pcs 33cl per 10 liters of beer) are only needed when the beer is to be bottled 14 days after the brewing day.