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30-07-2010, 09:59
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These old German recipes are so much fun, I'm posting another today. For one of my old favourites: Gose.

OK, I realise it isn't technically an extinct style. But it fits in nicely with the Kotbusser and Broyhan, so here it is.

http://1.bp.blogspot.com/_CHrKKDU9290/TEmnIGrx5bI/AAAAAAAAHNQ/sVXXwP90Zus/s320/Dollnitzer_Ritterguts_Gose.jpg (http://1.bp.blogspot.com/_CHrKKDU9290/TEmnIGrx5bI/AAAAAAAAHNQ/sVXXwP90Zus/s1600/Dollnitzer_Ritterguts_Gose.jpg)
"Brewing Gose according to Hermbstädt

This is what they call a Weißbier similar to Broyhahn, which is particularly well-brewed in Goslar and which gets its name from a river of the same name, from whose water Gose is brewed in Goslar.

For a brew of 2000 Berlin quarts [2,290 litres] is required:

1) 12 Berlin bushels (960 pounds) [480 kg] pale wheat malt.

2) 10 Berlin bushels (600 pounds) [300 kg] pale barley malt.

3) 5 pounds [2.5 kg] of the best hops.

The grist is doughed in with 2400 Berlin quarts [2,748 litres] of water at 36° R. [45º C], well worked out and then left to rest for an hour in a covered vessel. The second infusion takes place with the same amount of boiling hot water, being well mashed for 1 hour before the mash is to rest for one hour in a covered vessel. The wort is gently boiled until it has reduced to 2000 Quarts [2,290 litres], strained through straw, mixed with the hop extract and cooled in the coolship down to 14° R. [17.5º C].

The cooled, hopped wort is put into the fermentation vessel with 10 quarts [11.5 litres] of yeast, and when finally the resulting head of yeast has collapsed, the yeast on the top is removed, the fermented wort drawn into the storage barrels in the cellar, and like Broyhahn allowed to ferment out, during which the barrels must be well bunged. The hops are infused twice, the first time with 50 quarts [57 litres], the second time with 40 quarts [46 litres] of water, and finally squeezed. To use the spent grains for Kovent, they are immersed 1000 quarts of boiling hot water, the wort so obtained is boiled for half an hour with the pressed hops and finally pitched with 4 quarts of yeast.
"Grundsaetze der Bierbrauerei nach den neuesten technisch-chemischen
Entdeckungen" by Christian Heinrich Schmidt, 1853, pages 447-448.
I make that about a third of a pound of hops per imperial barrel. So pretty lightly hopped. No surprise there. Though they do seem to have forgotten about the salt and coriander. Bit odd, that.https://blogger.googleusercontent.com/tracker/5445569787371915337-1015212261895776774?l=barclayperkins.blogspot.com

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