20 replies to this topic

[ChicagoWaterGuy]

I really enjoyed the Kirsch Gose from Victory. It was a big hit at the bar where I work. It's lightly tart with a nice cherry character. At 5%, it would be a nice summer beer to have on tap for mixed company. Since it's only lightly tart, I don't think it needs a full lacto ferment. Here's what I have so far.

 

5# Wheat Malt

3.5# Pilsner

1.5# Acid Malt

 

OG 1.055 

 

Mash 155

 

90 minute boil

 

6 IBUs Magnum @ 60

.25 oz crushed coriander @5

.25 oz sea salt @5

.5 oz fresh lemon peel @ 5

 

Pitch S05, ferment @65F

 

Tart cherry juice in the keg with a bit of citric acid to brighten up the fruit and sharpen up the bite. 

 

 

[matt6150]

I have a buddy that did what you could probably call a faux gose. He just added lactic acid at kegging I until it tasted right. Might be an option. But your right I did like that Kirsch Gose.

[BlKtRe]

I use tart cherry juice in a few beers every year in the keg. I always add to taste and am always careful how much I use. I'm planning a straight up Wit with it this week. 

[ChicagoWaterGuy]

I use tart cherry juice in a few beers every year in the keg. I always add to taste and am always careful how much I use. I'm planning a straight up Wit with it this week. 

How much cherry juice per 5 gallons do you end up adding? I'm thinking a quart at most for this beer. 

[ChicagoWaterGuy]

I have a buddy that did what you could probably call a faux gose. He just added lactic acid at kegging I until it tasted right. Might be an option. But your right I did like that Kirsch Gose.

I was originally going to add more lactic at kegging but a beer I did recently with citric was fantastic. Different style beer, lemon grisette, but the citric was really bright with the lemon.

[BlKtRe]

How much cherry juice per 5 gallons do you end up adding? I'm thinking a quart at most for this beer. 

 

Id go less than a qt myself. Like maybe a 1/2-3/4 for a 5g batch. Id be worried it would be one dimensional using a qt. Id add to taste but I'm usually more conservative. 

[ChicagoWaterGuy]

Id go less than a qt myself. Like maybe a 1/2-3/4 for a 5g batch. Id be worried it would be one dimensional using a qt. Id add to taste but I'm usually more conservative. 

Cool. I'll probably find the right ratio with a liter of beer and scale up from there.

[neddles]

You could also try pairing the cherries with the dominant acid found in tart cherries which is Malic. Or play it safe and use acid blend (malic/tartaric/citric). Just a thought. 

[ChicagoWaterGuy]

You could also try pairing the cherries with the dominant acid found in tart cherries which is Malic. Or play it safe and use acid blend (malic/tartaric/citric). Just a thought.

Interesting. I still have some malic from winemaking.

[texred1]

So how much citric acid are you thinking about adding?

 

~dustin

[ChicagoWaterGuy]

So how much citric acid are you thinking about adding?

 

~dustin

Depends on how tart is the cherry juice. I'll probably start with 5 grams and go from there. The base beer is fermented out so I need to get to work.

[Poptop]

Interesting post.  I haven't tried Victory's but the other day I got to try Boulevard's Hibiscus Gose and it is very refreshing indeed.  Has anyone tried it and if so what are your thoughts? 

 

I'm thinking a Gose should be on my list for this non-rainy, spirit crushing hot weather we're having down here in Northern Cuba................  Citric and Lactic on hand too.

[matt6150]

CWG, did you get this beer online yet? Curious how it turned out.

[ChicagoWaterGuy]

Finally got to try it last night. I used one quart of tart cherry juice and 5 grams citric acid. The wife loved it. I think she drank a howlers worth. I thought it was good. Lightly tart with a definite cherry taste but not soda-like. I did gel it but it was still a bit murky. Maybe time will clear that, maybe not. I may try tart cherry concentrate next time.

[matt6150]

Cool, well I may be trying something like this soon. Anything you would change?

[ChicagoWaterGuy]

I really don't like the smell of acid malt, especially in this high of a percentage. It's toned down now with the cherry but the base beer had unpleasant musty funk. I'd skip the acid malt all together and add a bit of lactic and up the citric.

[matt6150]

Ok cool, I was thinking the same about the lactic. That's what I was kinda getting at in my first post, I will probably just skip the acid malt. My buddy used 4oz at kegging and was plenty tart. I will start much lower and use the citric as well.

[ChicagoWaterGuy]

4 oz? That seems like a lot.

[matt6150]

That's what he said. Tasted great, like a real Gose.

[ChicagoWaterGuy]

Was it the 88% stuff?
Batch size would matter too