This video guide starts with a little style history and then takes you step by step through the entire process, as well as teaching recipe writing to this style.
Videos recipe:-
Gose – 4.9%
ABV
Brewfather link:- https://share.brewfather.app/V8wU7kNxCUDsMh
Leipzig-Style Gose
Author: David Heath
Batch Size : 19L/ 5 US LQD GALLONS
IBU : 10 (Tinseth)
Colour : 9 EBC
Boil Time : 30 min
Original Gravity : 1.048
Final Gravity : 1.011
BU:GU RATIO 0.21
Fermentables
2.2 kg / 4.85 lbs – Wheat Malt Pale (55%)
1.8 kg / 3.96 lbs – Pale Ale (45%)
Boil additions
30 min Hallertauer Mittelfrueh – 10 IBU
10 min – 22 g / 0.77 oz – Sea Salt
10 min – 21 g / 0.74 oz Coriander
Miscellaneous
WildBrew Helveticus Sour Pitch
Yeast nutrient (triple amount for kveik)
Yeast
1 pkg – Lallemand Voss Kveik
Mash Profile
66 °C – 60 min – Mash In
75 °C – 10 min – Mash Out
Fermentation Profile
Voss Kveik
35 °C/95°F – 7 days