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|
My gf loves this brew. Came out pretty good but I would suggest kettle souring for much longer than the recommended 1-3 days to get that pronounced tart flavor. Overall, would definitely buy again.
My first sour beer attempt and it turned out great.
Souring stage.....5 3/4 gallon water, bring to boil and add malts, boil for 5
minutes and chilled to 90 degrees. Test PH. Was 6.5. Added 28? mL. Down
to 4.6. Added Lactobacillus, purged and wrapped lid with saran wrap and set heater to 85
degrees. Will check PH at various times until down to approx. 3.2 PH
PH readings: Friday 1:30 pm at pitch PH was 4.6 @ 86`
Sat. 7:30 am (after 18 hrs) PH was still 4.6 so I upped temp. to 91`
Sun. 4:00am (after another 20.5 hrs)PH was 3.7 @ 91`
Sun. 9:00am PH @3.6
Sun. 2pm PH @ 3.3/started boil
Boil-lots of hot break, scooped off-pitched yeast @ 5:30pm Sunday
7:30 am Monday fermentation starting/63 degrees in room
O.G. 1.048 F.G. 1.012 ABV. 4.7
Keg and bottle Dec. 15, 2020 Fermented 23 days @63 degrees
Bottle conditioning @ 72 degrees Note: should have used at least 6 gal.+
Keg was carbonated in 8 days @ 12 psi
Highly recommended Gose....easy recipe. I added 5oz watermelon extract to mine(5gal boil) to give it a nice melon pucker taste. 10/10 will brew again next summer.
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.