Ingredients with Measurements:
- 4 lbs of fresh peaches, pitted and sliced
- 2 lbs of wheat malt
- 1 lb of acidulated malt
- 1 oz of Hallertau hops
- 1 oz of coriander seeds
- 1 oz of sea salt
- 1 package of German ale yeast
- 5 gallons of water
Special equipment needed:
- Large brew kettle
- Fermentation vessel
- Airlock
- Mesh bag for hops and coriander
- Thermometer
- Hydrometer
- Bottling equipment
Step-by-step instructions:
1. Heat 5 gallons of water in a large brew kettle to 150°F.
2. Add the wheat malt and acidulated malt to the water and stir well.
3. Allow the mixture to steep for 60 minutes.
4. Remove the grains from the kettle and discard.
5. Bring the wort to a boil and add the Hallertau hops.
6. Boil for 60 minutes.
7. In the last 10 minutes of the boil, add the sliced peaches, coriander seeds, and sea salt in a mesh bag.
8. After the boil, remove the mesh bag and cool the wort to 70°F.
9. Transfer the wort to a fermentation vessel and pitch the German ale yeast.
10. Allow the beer to ferment for 2 weeks at room temperature.
11. After fermentation, bottle the beer and allow it to carbonate for 2 weeks.
- Time:
Preparation time: 30 minutes
- Cooking time: 60 minutes
Temperature:
- Steeping temperature: 150°F
- Boiling temperature: 212°F
- Fermentation temperature: 68-72°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz
Nutritional information:
- Calories: 150
- Carbohydrates: 14 g
- Protein: 2 g
- Fat: 0 g
- Sodium: 200 mg
Substitutions for ingredients:
- Peaches can be substituted with apricots or nectarines.
- Hallertau hops can be substituted with Saaz or Tettnang hops.
- German ale yeast can be substituted with Belgian witbier yeast.
Variations:
- Add honey or agave nectar for a sweeter beer.
- Use different fruits for a different flavor profile.
- Add lactobacillus for a more sour beer.
Tips and tricks:
- Use fresh, ripe peaches for the best flavor.
- Sanitize all equipment before use.
- Use a blow-off tube during fermentation to prevent overflow.
Storage instructions:
- Store in a cool, dark place.
- Best consumed within 6 months.
Reheating instructions:
- Not applicable.
Presentation ideas:
- Serve in a tall, chilled glass.
- Garnish with a peach slice or a sprig of fresh mint.
Garnishes:
- Peach slice
- Fresh mint
Pairings:
- Grilled chicken or fish
- Summer salads
- Fresh fruit
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the beer is too sweet, add more hops during the boil.
- If the beer is too sour, reduce the amount of lactobacillus used.
Food safety advice:
- Sanitize all equipment before use.
- Use a blow-off tube during fermentation to prevent overflow.
Food history:
- Gose is a traditional German beer style that originated in the town of Goslar in the 16th century.
Flavor profiles:
- Tart, fruity, and slightly salty.
Serving suggestions:
- Serve chilled.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Sour, Fruity, Tart, Refreshing, Tangy