On another brew-for-you adventure. This was going to be a blood orange gose based on the Anderson Valley craft beer. However, blood orange season ran dry so I’ll be doing tangerines instead. They are nice and bright and citrusy, so this tangerine gose should be a nice summer treat in a few months.
If you’re interested, you can also check out the Berliner style braggot that I brewed using a partigyle mash from this recipe.
Brew Day Video
In addition to logging everything, I also created another video of the brew-day, and for once there wasn’t any snow! No starter this time as I wanted the lacto to stand a chance. As it stands, I guess this is my first official fruit beer as well. I’ll also be dry hopping with Amarillo for a few days to give it a nice rounded fruitiness. There is no other hops in the beer as the interfere with lactobacillus in a negative way.
Tangerine Gose Recipe
Here is a the all grain recipe for my tangerine gose. I used the BIAB method as usual.
62.5% – White Wheat Malt
37.5% – Pale Malt
Hops & Other Additions
0.175 oz of kosher salt (roughly 3/4 tsp) / 3 gallons. – 5 min
1 oz – Amarillo – Dry Hop 4 days
Zest of 3 Clementines – Dry “hop” 14 days
Juice of 3 lbs of Clementines – Add 14 days before bottling
WLP 630 – Berliner Blend
SG / FG / ABV
1.045 / 1.008 / 4.8%
The first few days of fermentation, the beer was putting off a bit of sulfur. My guess is that it’s the German ale yeast doing it’s thing. The mead made with this method and yeast has not been very sour, so I’m curious as to if the beer will have any sourness either. Time will tell when I do a taste test around fruit adding & dry hopping time. The beer is clear at the moment and aging in the closet.
Took a taste sample and was pleasantly surprised to find out that the lactobacillus had actually done something and produced a very balanced acidity. Strangely enough, in most berliner and kettle sour* recipes, the general advice is to let the lacto work first in order to develop sourness as the yeast will out compete the lacto, and the alcohol will kill it off. However, the yeast definitely got the jump on this gose, and a month ago there as 0 acidity after primary fermentation. Just food for thought.
*I mention kettle sours involving pitching lacto first, and I do understand the other reason people do them is to not infect their brewing gear with lactobacillus (as it clearly can ferment in alcoholic environments). I was only speaking to the practice of souring the beer prior to alcoholic fermentation.
This has been patiently sitting in the fermenter, and seems to have aged nicely. The acidity balanced back a little bit so it’s not super acid forward, but still has a very present twang. Not very salty, so I may add more before bottling. I also went to the store to pick up tangerines for zesting and juicing. They didn’t have any, so I had to roll with clementines. They’re labelled as “sweet and juicy”, so it sounds like they’ll fit the bill. They are small and have soft skins, so I only got a teaspoon or so of zest from three clementines. I did however get roughly 4 cups of juice from the 3 lbs of clems. I took a small amount of juice and added it to a sample of the beer. Was bright, fruity, and acidic. All I could hope for from this batch.
Got this bottled at the 5.5 month mark and it’s ready for tasting tonight.
Beer is flat. So that should be fun, uncapping and re-yeasting every bottle. The things we do for love. Next update in a couple weeks.
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