Duck Duck Gose All-Grain 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 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 Extract Version?
|Total Time to Make||6 weeks|
|Beer Style||Wheat Beer, German Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
This was my second kit. Both easy to brew with excellent results. I’m transferring from Britetank to kegs. Each brew was 15 gallons - three kits.
excellent recipe for the german gose. satisfied with the ingredients. refreshing!
An eminently drinkable beer. I had been all IPA'd out after my last two batches. This was by far the most complicated recipe I've attempted, but it was worth the effort. I really enjoyed the challenge and learning process with a double brew, and the uniqueness of the acidophilus yeast. Just make sure to plan your schedule accordingly so you can boil again in three days! My starting gravity was right on and the beer finished at just over 4%. I like an occasional sour, but my friends can't get enough of this one.
Stale grains and the Omega Yeast 605 ruined the wort. Starting gravity was crazy low, not going to go anywhere. Going to throw it out. Had a much better experience with Lallemand WildBrew™ Sour Pitch last summer. Would recommend that for kettle souring instead.