Duck Duck Gose All-Grain Beer Recipe Kit
- Style: German Ale
- Fermentation Range: 60-65F
- 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
“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|
I've brewed, drunk, and kicked the keg. If you're a fan of the once nearly extinct gose style, this is defiantly a beer to try. If you're not a fan YET, try an example or two to make sure it's something you want to take on. It's sour, a little salty, and really refreshing. The very first time I had one my first thought was "finally, a beer for breakfast!". This beer takes a little extra effort- the souring process takes place between the mash and the boil. The advantage here is you aren't subjecting any of your equipment to post boil bacteria, which could affect brewing days down the road. But if you can plan 2-3 days after the mash, this is a great style to try. It's not for everyone, but for those of us who enjoy it, it's fantastic. Finally, I had some question whether I'd want to add anything to the beer- certainly a popular option in the commercial world. I can report that even by itself, it's a great drink. Maybe I'll try Blood Orange or something like that, but I think I'd be more interested in doing it on a glass by glass, or maybe growler by growler (usually I keg my beers) basis. Cheers!
I ordered this kit with the Imperial Yeast G02 Kaiser. I made a 1L Lacto starter the day before brew day. Mashed, lautered, and did a quick boil just to sterilize, then cooled, pitched the Lacto starter and kettle soured at 86 degrees for 2 days with a blanket of co2 on top of the wort. Once the souring was done, it was brew day as usual. The Lacto strain that comes with this kit is L. plantarum which is perfect for a Gose. The acidity is clean and soft. I will definitely be brewing this again, possiblity with a fruit addition in the secondary.
First time I have ever kettle soured. Looking forward to the finished product
Haven't brewed it yet but it looks like it will be great.