Salty Dawg Gose 5 Gallon

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A “gose” (pronounced “goes-uh”) is a traditional ale that originated in Goslar, Germany in the early 16th century. It is brewed with at least 50% of the malt being wheat. It is also brewed with salt and coriander, which does not comply with Germany’s beer purity law (Reinheitsgebot).

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Salty Dawg Gose 5 Gallon
Salty Dawg Gose 5 Gallon

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    1 Can of Coopers Preachers Hefe Wheat

    3 Packets of BrewMax LME Pale

    2 Packets of Red Wheat Flakes

    2 Packets of Pilsen Malt

    2 Packets of Hallertau Hops

    2 Bottles of Lactic Acid

    1 Packet of US-05 Dry Ale Yeast

    3 Muslin Hop Sacks

    2 Packets of No-Rinse Cleanser


    2 Medium-Sized Grapefruits (Zest, Juice, and Pulp)

    2 tbsp. Cracked Coriander

    1 tbsp. Sea Salt


    Sierra Nevada Otra Vez

    Ecliptic Brewing Zenith Grapefruit Gose


    Flavor: Balanced

    Original Gravity: 1.043

    Final Gravity: 1.008

    ABV: 4.58%

    SRM: (Color): 4

    IBU: (Bitterness): 20


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.

    2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.) 

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.

    4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and BrewMax LMEs in hot tap water.

    2. Place the 4 packets of grains into a muslin sack tying it closed, then trim away excess material.

    3. Using the measuring cup, pour 8 cups of water into your clean 4-quart or larger pot. Bring this mixture to 155 degrees F. Once at 155 degrees F add in the grain sack and steep for 30 minutes. Maintain a temperature of 155-160 degrees F.

    4. While the grains are steeping grate the grapefruits and place the zest, pulp, and juice into a bowl (discard the white peels/pith). Mix in the sea salt and cracked coriander, place it in the 2nd muslin sack, and set aside.

    5. After the 30-minute grain steep has passed, carefully lift the grain sack out of the pot and place it into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.

    6. Bring your grain water to a boil. Add in the fruit sack and let it boil for 5 minutes.

    7. While this is boiling add the 2 packets of pellet hops into the third muslin sack tying it closed, then trim away excess material.

    8. After the 5-minute boil has passed (step 6) add in your hopsack and remove the pot from heat.

    9. Open the can of Brewing Extract and the 3 BrewMax LMEs and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    10. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.

    11. Pour the wort (including the hopsack) into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19 liters by adding more cold water.

    12. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    13. Sprinkle the US-05 yeast into the fermenter, and place on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. On Day 7 of fermentation add the 2 bottles of Lactic Acid. Give a gentle stir using a sanitized utensil without disturbing the sediment (boil the utensil in water for a few minutes to sanitize). Quickly replace the lid.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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