The first fill for the Newfermenters Barrel Project Chardonnay white wine barrel is an Imperial Gose and was filled in mid December, 2020. It will come out of the barrel when it’s deemed ready.
Key Dates For Filling
December 12, 2020
Actual date beer went into the barrel.
Key Dates For Emptying
TBD – Too far in the future yet.
This recipe was developed as a collaborative effort by participants in the barrel.
Some participants soured this beer by adding a portion of acidulated malt to the mash after the saccharification rest. Some participants soured by adding food grade lactic acid to the wort prior to boiling. The recipe below follows the second method, but either is OK. Lactic acid was added in 10mL increments, the wort stirred gently, and a sample pulled and the pH measured. Process was repeated until desired pH was attained. In this case that happened to take 50mL of lactic acid to reach a pH of about 3.9. If acidulated malt was used, approximately 2.75lbs would be required. (I believe.)
As described on the Nitty Gritty Details page, the recipe has been scaled to a brewhouse efficiency of 75% and it targets 6 US gallons post-boil to allow for some volume loss during transfers, some hydrometer samples to be pulled, etc… Feel free to scale to your own system as required.
|Post-Boil Volume||6 US Gallons|
|Packaging Volume||5 US Gallons|
MALT / GRAIN BILL
|7.25 lbs||Wheat Malt||44.6%|
|0.75 lbs||Torrified Wheat||4.6%|
|1 oz||Hallertau [4.5% AA]||Boil – 60 minutes [13.63 IBU]|
|0.5 oz||Sea Salt||Boil – 10 minutes|
|1.0 oz||Coriander||Boil – 10 minutes|
|50 mL||**Lactic Acid [88%]||Post-Mash / Pre-Boil|
**See note above about souring.
Fermentis Safale German Ale Yeast K-97
- Mash at 148F for 60 minutes
- Ferment at 60F