Duck Duck Gose Extract Beer Recipe Kit
- Style: German Ale
- Fermentation Range: 60-65 F
- Original Gravity: 1.047
- SRM: 4.5
- IBUs: 12
- ABV: 4.6%
- Aroma: Soft wheat malt nose with layers of subtle citrus fruit and faint biscuit. No hop aroma.
- Appearance: Deep golden in color with moderate haze. Firm and lasting bright white foam head.
- Flavor: Complex flavors of fresh bread, noticeable saltiness, moderate to firm sourness, citrus undertones, and low bitterness.
- Mouthfeel: Medium body with a lingering acidic sensation and smooth finish.
Recipe kit includes Omega Yeast OYL-605 Lactobacillus Blend
- Read our article on How to Kettle Sour Beer
“The Gose style goes back hundreds of years, and nearly went completely extinct. Leave it to modern craft brewers to resurrect the style and see it flourish - it seems that I see more and more Gose releases by the week. So, here we are with our own. Sour, salty, citrusy, and fruity, Duck Duck Gose is actually a rather complex beer. Kettle souring the wort imparts a delicious tart underpinning to the beer, while salt, coriander and a modest bittering hop addition create layers of flavors that perfectly play along with the wheat-based grain bill. The relatively modest ABV makes this recipe a real thirst quencher, and you can have a few, run around the circle and take a seat again before the alcohol catches up with you.
Fun (odd?) fact - Did you know that Minnesotans call the game “Duck Duck Goose” “Duck Duck Grey Duck”? I don’t get it… bunch of weirdos up here.”
Looking for the All Grain Version?
|Total Time to Make||6 weeks|
|Beer Style||Wheat Beer, German Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Turned out pretty well. Kettle souring took a while and I had to use a carboy heating wrap to get the temp up around 90 before I could notice any souring starting. Also pretty tricky to keep things sterile during this period.
"Dry hopped" for 3 days before kegging with three chopped up and peeled cucumbers and 4 lime rinds. Nice on a hot day
For a first try, this worked pretty well. Souring took longer than expected, because the temperature was lower than ideal. The cap dropped at about three weeks. Carbonated enough to drink a week after bottling (rather higher temps in June 2020). Added a quart of aronia juice for color and, perhaps, a bit of bitterness. Very drinkable. Great mouth feel. Next time I’ll likely let it sour a bit more.
This spring I brewed back to back goses with this kit, elderberry then rhubarb. Both turned out fantastic.
I made this beer and added cold-separated watermelon essence and colored it with hibiscus tea. I also added a little more salt than in the bag. Kettle soured just fine, turned out amazing. What a perfect summer drink. A little salty, a little sour, very light, refreshing, and the watermelon gives it an amazing taste!
Kit is simple to prepare, my second kettle souring. Perhaps the hardest part is determining the level of sourness you want in the end product due to the presence of still to be fermented malts in the wort (first time making a kettle soured ale, I waited until sourness was pronounced, and after fermentation it was too sour for most tasters. This time it was not allowed to reach the same level of acidity and is more palatable).
This batch was combined with red and black currants in the secondary fermentation, which gave it a beautiful rose color and very mild fruitiness.