Salty Dawg Gose
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).
What You Get
1 Bavarian Weissbier Brewing Extract (HME)
1 BrewMax LME Pale
1 Packet of Red Wheat Flakes
1 Packet of Pilsen Malt
1 Bottle of Lactic Acid
1 Packet of Hallertau Pellet Hops
1 Packet of US-05 Yeast
3 Muslin Sacks
1 Packet of No-Rinse Cleanser
1 Medium-Sized Grapefruit (Zest,Juice and Pulp)
1 tbsp. Cracked Coriander
1/2 tbsp. Sea Salt
For Fans Of
Sierra Nevada Otra Vez
Ecliptic Brewing Zenith Grapefruit Gose
Original Gravity: 1.047
Final Gravity: 1.012
SRM: (Color): 3
IBU: (Bitterness): 17
STEP 1: SANITIZING
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 keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close
4. Pour the rest of the solution from the keg into a large bowl. 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 cleaning solution prior to using.
5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.
STEP 2: 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 LME in hot tap water.
2. Place the contents of all the grains into a muslin sack tying it closed, then trim away excess
3. Using the measuring cup, pour 6 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,
stirring occasionally. Maintain a temperature of 155-165 degrees F.
4. While the grains are steeping grate the grapefruit 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
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 muslin sack and let it boil for 5 minutes.
7. While this is boiling add the packet 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 BrewMax LME and pour the contents into the hot
mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called
10. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other
fermenter this would be approximately 1 gallon of water.
11. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
12. Stir your wort mixture vigorously with your sanitized spoon or whisk.
13. Sprinkle the US-05 yeast into the keg, and screw 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 which will impart more
flavor and aroma in your finished brew.
1. At Day 7 of fermentation add the ½ oz Lactic Acid. Give a gentle stir using a sanitized utensil
without disturbing the sediment (boil utensil in water for a few minutes to sanitize). Quickly
STEP4: BOTTLING & CARBONATING
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 (17 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 a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir 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.
TIP FROM OUR BREWMASTERS
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