Brew Day! Steinpilz Gose

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

Dried porcini mushrooms, salt , hops (Willamette), and acidulated malt.

This has the potential to be really good, if I get it right…but it may sound pretty gross. I’ve brewed a beer today in a German style that is relatively obscure, but making a big comeback. The style is called “Gose” and is pronounced “goe-zuh”. Rather than go into a lengthy description, here’s a link that covers the history and details very well:


If you just want the brief version, it’s a beer made from barley and wheat malts and has a slightly sour and salty taste, usually with coriander. No, that’s not the most appealing description; but it really is quite good. Very refreshing. Every drink makes you want to take another! So, here’s where I push the limits even more: mushrooms! Instead of coriander, I’m flavoring my gose with dried porcini mushrooms. In German, porcinis are known by the name “steinpilz”, so, my beer is Steinpilz Gose. Stay with me now…the slightly salty/sour flavor, I believe, will go well with a savory pairing like the earthy flavors of the dried porcinis. I did a little tasting ahead of time…lighter beer with  few drops of porcini “tea” added. Actually, it was interesting and tasty! The trick will be getting the balance right. I want an earthy background note…not an aggressive flavor that would readily be identified as mushroom.

There are a few ways that I have read about to achieve the savory/sour component. Traditionally, lacto bacillus is used at some point (which varies, depending on who you ask). Another way is to create a sour mash ahead of your brew day…a little involved for my skill and equipment profile. And the lacto can be tricky, too. I settled for the use of acidulated malt.

I brew using a method referred to as “BIAB”, “Brew In A Bag”. The “mash-in” step is pretty standard…the milled wheat and barley malts are brought up to 149F and held there for 60 minutes.

Wrapped in a blanket and a "survivior" blanket to hold mash temperature.

Wrapped in a blanket and a “survivior” blanket to hold mash temperature.

Instead of draining the grains and going on to the boil, however, the acidulated malt is added and the temperature held at 149F for an additional 45 minutes. The reason for doing this is that the acid in the acidulated malt could inhibit saccharification (the conversion of starches to sugars. After the second mash step, the brew proceeds as normal.

Getting the water amount right has been a little tricky for me, but I wound up with 5-3/4 gallons of wort, after the boil. The original gravity is substantially higher than the target, though…1.054 instead of 1.045. Not a huge deal…more alcohol, but I just wonder why? Was I supposed drain and remove the first round of grain and just mash the acidulated malt? (As opposed to adding the acidulated malt to the existing grains and mashing ALL of them for the additional 45 minutes.)

Anyway, chilled the wort, aerated it,

Aerating with an oxygen "stone".

Aerating with an oxygen “stone”.

and pitched the German Ale/ Kolsh yeast. There’s not a lot of headspace in the carboy…I’ll have a blow-off tube ready, just in case.

About 5-3/4 gallons in primary fermentation.

About 5-3/4 gallons in primary fermentation.

When it’s done, I think a friend of mine is going to keg half of the batch to see how that compares to bottling. I’ve had an issue with overcarbonation that I can’t seem to figure out. My beer hits an optimum point and then, another month or more, and they start to get overcarbed. I’m looking forward to seeing how that “gose”! (Sorry.)

Update 2/22/15: Had to install the blow-off tube this morning. I guess those yeasties are happy!

Blow-off tube...yeast is chowing down!

Blow-off tube…yeast is chowing down!




Day 170 Racking East Coast Cascade Waterfall Off of Dry Hops


Dry hop bag removed and opened...dried leaf Cascade used for dry hopping in secondary.

Dry hop bag removed and opened…dried leaf Cascade used for dry hopping in secondary.

I’m running a day behind on getting the East Coast Cascade Waterfall American Amber racked off of dry hop…but that never hurt anybody, right? I started at a little before midnight and finished up after midnight. So, I decided to have one of my Scottish Samhain Pumpkin Ales while I worked.

Scottish Samhain Pumpkin Ale...wet the whistle while you work!

Scottish Samhain Pumpkin Ale…wet the whistle while you work!

Side note: The person whose recipe I used for the Scottish ale base, received a package from me with two bottles of the Scottish Samhain Pumpkin Ale (along with a Cherry Belle Saison and a Hi-Nelson w/Hibiscus). I was very happy to see that he drank one of the Scottish Pumpkin Ales and said that he was genuinely impressed! He described it as “Very Scottish, nicely pumpkin. Aroma is almost like pumpkin pie and a fresh pretzel.” It has a …”sturdy backbone, body, and face for the spice to play with.”  Awesome!

Back to the East Coast Cascade Waterfall American Amber Ale: I just set up a tube on one bottling bucket and transferred the contents, after removing the nylon bag with the Cascade dried leaf hops.

Bucket to bucket for racking from secondary to tertiary to settle for a couple days.

Bucket to bucket for racking from secondary to tertiary to settle for a couple days. Hmmm…how did that blue ribbon from my crab apple jelly entry from the NC State Fair sneak into the photo?

All the indicators are positive…I believe this will be a nice, sessionable, easy-drinking brew, with a nice balance of hops and malt…not too bitter. I was pretty reserved with the bittering hops. For a partial mash, experimental small batch, I think this beer is going to be pretty good.

Small sample of East Coast Cascade Waterfall. Tasty!

Small sample of East Coast Cascade Waterfall. Tasty!

After transfer, I have about 2.75 gallons. I believe there will be about 2.5 gallons to bottle, which I should be able to do Monday. I took a small sample to taste, but I added it to the hydrometer sample after a tiny sip. The sample I took for a hydrometer reading was from the dregs and was pretty cloudy, but it came out to 1.014, after temperature correction. I refrigerated the sample to let it crash and settle. I’ll check it again tomorrow and get a better taste, as well.