Salt-N-Peppa Birthday Gose

snp-gose-01This post is about that birthday beer I referenced in my last entry.  I’ve been meaning to brew a gose (pronounced goes-uh) — a traditional tart German wheat beer with sea salt and coriander — with peppercorns (my own twist on the style) for about two years. August 2nd, my birthday, afforded me the opportunity to finally do so as my kegerator’s sour tap became available.

I wrote a basic gose recipe and made a one liter lactobacillus starter five days before brewday, keeping the starter at 114F the entire time with a sous-vide cooker submerged in a camping cooler.  Gregory and I have had great lactic acid production in the past while making starters or sour-worting at around this temperature, but I talked to a fellow homebrewer who thought the temp. sounded a little high (he recommended keep the lacto. between 85-100F).  I proceeded to pitch the lacto. into the post-boil wort and waited 34.5 hours to pitch my ale yeast.  I didn’t bother to take a PH reading, as our PH meter seems to be malfunctioning.

The beer turned out fine, albeit less sour than I would have liked (ideally, it would have attained the level of tartness of Cascade’s or Westbrook’s  goses).  The homebrewer I mentioned above thought that my temp. may have been high enough to kill the lacto., so I’ll try keeping the starter at a lower temp. next time — perhaps then I’ll reach the level of tartness I desire.

All in all it’s a fine beer, and the peppercorns proved a nice addition.  Below you can find my recipe, process, and tasting notes.

Salt-N-Peppa Gose

Recipe Specifics

Batch Size (Gal): 5.0
Total Grain (Lbs): 8.50
Anticipated OG: 1.043
Anticipated SRM: 3.0
Anticipated IBU: 5
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

47.06% — 4.00 Lbs. Wheat Malt
35.29% — 3.00 Lbs. Pilsner
11.76% — 1.00 Lbs. Acid Malt
05.88% — 0.50 Lbs. Rice Hulls

Hops

0.20 oz. Sterling (Pellet, 6.8% AA) @ 75 min.

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
0.65 oz. Coriander Seed @ 10 min.
6.00 g. Pink Peppercorn @ 5 min.
0.75 oz. Sea Salt @ 10 min.

Yeast

White Labs WLP029 — German Ale/Kolsch Yeast
White Labs WLP672 — Lactobacillus Brevis

Water Profile

Seattle

Mash Schedule

Sacch. Rest – 60 min @ 150F
Acid Malt Addition — 45 min @ 150F
Mash out — 20 min @ 170F

Notes

07.28.16 — Made a 1 liter lacto. starter and kept @ 114F for 5 days

08.02.16 — Made 1 liter starter of German Ale/Kolsch yeast

Brewed on 08.02.16

08.02.16 — Chilled wort to 103F & pitched lacto. starter without aerating, put onto brewbelt

07.27.16 — Chilled to 80F and pitched yeast slurry

08.03.16/08.04.16 — After 34.5 hrs, decanted and pitched German Ale/Kolsch yeast, aerated & took off of brewbelt

08.04.16 — Vigorous fermentation 9.5 hours after pitch

08.12.16 — Kegged entire batch and began carbonating

snp-gose-02Tasting Notes — 09.07.16 (poured off tap)

Pale straw color with a moderate white head which dissipates quickly and laces thin.  Light bready malt aromas with mineral undertones and apparent fruity-floral peppercorn notes as the beer warms.  Sweet stone ground cracker-like notes on the palate accompanied by the floral-nutty flavors of the coriander.  Sea salt salinity emerges mid-palate to balance the malts with a mineral crispness and a savory zing.  Finishes semisweet with notes of cereal grains and a balancing flourish of peppercorn spice.

Calculated OG: 1.045
Calculated FG: 1.010
Approx. ABV: 4.6%

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Spring Saisons

Flower Saison 02This post will detail two recent saisons that we brewed for and/or during spring here in the PNW.  The first is a version of our pink peppercorn saison that we added wisteria and lilac flowers to and heavily hopped with Chinook (we had a bunch laying around and had to use them up).  The second is a fir tip table saison we brewed using fir tips Gregory foraged in Leavenworth, WA.

I’ve wanted to use lilac in a beer for a while now and figured it would marry well with the floral peppercorns and Chinook’s earthy-spicy notes.  While Nate, a longtime friend of mine, was visiting I brought this up to him and he recalled that he had success using wisteria in a saison.  In West Seattle both lilac and wisteria grow abundantly and were available early as we’ve had a very warm season, so I decided to use them both.

FlowersGregory and I wanted to experiment with ester and phenol production as they relate to fermentation temperature with our go-to saison yeast — we usually use the brewbelt with Wyeast’s French Saison strain, which sometimes produces more bubblegum/banana notes than we desire — so we opted to let the yeast “free-rise.”  We used the same grain bill as our previously brewed pink peppercorn petite saison, but got better mash efficiency and attenuation so we ended up with a higher ABV and a drier beer.  The absence of the brewbelt almost eliminated the esters/phenols associated with saisons, resulting in a beer that is more akin to a pale ale than a saison.

For the fir tip table saison, we wanted something very light, dry, and easy-drinking.  We simplified both the grain bill and the hop additions, using classic European hop varietals.  Knowing we usually get better efficiency/attenuation than what Brewtoad calculates for session beers, we crafted a recipe that they determined would only be about 2.9% ABV to arrive at our desired 3.5% ABV.  We used White Labs’ Belgian Style Saison Blend and used the brewbelt for a shorter amount of time than we normally do (3 days as opposed to a week) to continue experimenting with ester/phenol production.  We added the fir tips from Leavenworth twice in the boil.

Read on for recipes, processes, tasting notes, and additional photos:

Kitchen Sink Saison With Pink Peppercorn, Lilac, & Wisteria

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 8.00
Anticipated OG: 1.039
Anticipated SRM: 2.0
Anticipated IBU: 33
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

50.00% — 4.00 Lbs. Pilsner (BE)
25.00% — 2.00 Lbs. Vienna
12.50% — 1.00 Lbs. Flaked Oats
12.50% — 1.00 Lbs. Wheat

Hops

0.30 oz. Magnum (Pellet, 13.0% AA) @ 60 min.
0.50 oz. Chinook (Pellet, 12.0% AA) @ 10 min.
0.50 oz. Horizon (Pellet, 12.0% AA) @ 10 min.
2.00 oz. Chinook (Pellet, 12.0% AA) @ 01 min.
0.80 oz. Saaz (Pellet, 3.2% AA) @ 0 min.
2.00 oz. Chinook (Pellet, 12.0% AA) @ 4 days (dry hop)
2.00 oz. Chinook (Pellet, 12.0% AA) @ 7 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
7.0g Pink Peppercorns (ground) @ 5 min.
1.60 oz. Fresh Lilac Flowers @ 5 days (in keg)
3.15 oz. Fresh Wisteria Flowers @ 5 days (in keg)

Yeast

Wyeast 3711 — French Saison

Water Profile

Seattle
1.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 155F
Mash out — 10 min @ 172F

Notes

03.31.16 — Made a starter of French Saison

Brewed on 04.12.16 with Gregory

04.12.16 — Chilled wort to 77F & pitched the yeast

04.14.16 — Vigorous fermentation activity

04.16.16 — Added half of the dry hops to primary as fermentation slows

04.20.16 — Transferred to secondary and added remaining dry hop additions

04.27.16 — Split the batch and bottled two gallons with 2 oz. corn sugar for 2.6 volumes CO2, and kegged the remaining three gallons, adding the flowers in the keg for 5 days before removing them.

Flower Saison 01Tasting Notes — 06.08.16 (poured off tap)

Yellow-straw color and clear with a large fluffy white head stand that dissipates slowly and laces thick.  Big floral notes and a hint of peppercorn on the nose.  Hardly any saison esters/phenols detected.  Body is very dry and crisp with the herbal, grassy and spicy notes of Chinook dominating the palate.  Finishes with vivid and lingering earthy bitterness, and some peppercorn spice.

 

Calculated OG: 1.045
Calculated FG: 1.002
Approx. ABV: 5.6%

Fir Tip Table Saison

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 6.00
Anticipated OG: 1.030
Anticipated SRM: 1.0
Anticipated IBU: 22
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

66.67% — 4.00 Lbs. Pilsner (BE)
16.67% — 1.00 Lbs. Flaked Oats
16.67% — 1.00 Lbs. Wheat

Hops

0.75 oz. East Kent Goldings (Pellet, 5.7% AA) @ 60 min.
1.00 oz. East Kent Goldings (Pellet, 5.7% AA) @ 5 min.
1.00 oz. East Kent Goldings (Pellet, 5.7% AA) @ 1 min.

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
1.80 oz. Fir Tips @ 5 min.
1.80 oz. Fir Tips @ 1 min.

Yeast

White Labs WLP568 — Belgian Style Saison Yeast Blend

Water Profile

Seattle
1.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 70 min @ 154F
Mash out — 10 min @ 172F

Notes

Brewed on 05.12.16 with Gregory

05.12.16 — Chilled wort to 70F, pitched the yeast & put onto brewbelt

05.14.16 — Vigorous fermentation activity

05.15.16 — Removed brewbelt

05.22.16 — After 10 day primary, kegged the batch and began force carbonating

Fir Tip Table SaisonTasting Notes — 06.08.16 (poured off tap)

Pale-straw color with large fluffy white head stand that dissipates quickly and laces medium.  Light grainy pils malt and a hint of bubblegum on the nose.  Citrus and pine form the fir is mellow but center stage on the palate.  Light and creamy mouthfeel with a round and smooth bitter flourish on the dry finish.

Calculated OG: 1.030
Calculated FG: 1.004
Approx. ABV: 3.4%