There She Gose Again

By Shaylie

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 12 SRM = 4 ABV = 4.7%

Ingredients

• 4.0 lbs. (1.8 kg) wheat liquid malt extract
• 2.4 lbs (1.1 kg) Pilsner liquid malt extract
• 2.0 lbs. (0.91 kg) acidulated malt (2 °L)
• 2.8 AAU Santiam hops (60 min.) (0.5 oz./14 g of 5.6% alpha acids)
• 1 tsp Irish moss or 1 Whirlfloc® tablet (15 min.)
• 1.0 oz. (28 g) ground coriander seed (10 min.)
• 0.75 oz. (21 g) sea salt (10 min.)
• White Labs WLP029 (German Ale/Kolsch Yeast) or Wyeast 1007 (German Ale) yeast
• 0.75 cup (150 g) priming sugar

Details

Servings 5

Preparation

Step 1

Mill the acidulated malt. Place it in a grain bag and steep using 1.0 gallon (3.8 L) of 154 °F (68 °C) water for 45 minutes. Rinse the grain bag with about 2 quarts (1.9 L) of water and allow it to drip into the kettle for about 15 minutes, but be sure not to squeeze the bag. Add enough water for a pre-boil volume of 6.0 gallons (23 L). Stir in both malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. At the onset of a full rolling boil, add your scheduled hop addition. When there are 15 minutes remaining in the boil, be sure to add your Irish moss or Whirlfloc® tablet to help with precipitation of the hot break. At 10 minutes
remaining, add both the ground coriander seed and the salt.

Cool the wort to 68 °F (20 °C), transfer to your fermentation vessel and aerate the wort adequately. Add the contents of your yeast starter to the chilled wort. Ferment around 68 °F (20 °C) until the final gravity is reached, which should be in 5 to 7 days.

Rack to a secondary vessel and allow the beer to mature another 5 to 7 days around the same temperature. Your beer is now ready to rack into a
keg or bottles along with the priming sugar.