Passionfruit Gose | Kettle Sour with GoodBelly
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- Опубліковано 29 бер 2021
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RECIPE FOR 5 GALLONS:
5 lbs Wheat Malt; Pale
4 lbs Pilsner (2 Row) Ger
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min
0.50 oz Coriander Seed (Boil 15.0 mins)
0.50 oz Sea Salt (Boil 15.0 mins)
1.0 pkg German Ale (Wyeast Labs #1007)
3 lbs Puree; Passion Fruit
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I love Gose more than life itself
I've been myself enjoying gose and sour/tart ales much more than most beer syles lately, much more complex flavor than I thought beers could have
I'm brazilian and it's been quite a while I watch your videos. Homebrewers here use passionfruit very often in their recipes. It's cheap, easy to find (I have it in my backyard) and give excelent results, specially summer beers. Cheers!
Fresh home grown passion fruit 😋
I made a Passionfruit Saison one of my favorite beers I've ever made. As for Goses if you can find a basic recipe, with out fruiting it, that you like then try adding different fruit purees you'll notice depending on the fruit the beer comes out completely different. You use blackcurrent and it comes out thicker and heavier, while you use cranberry it comes out light and crisp.
lmao 2:00 getting cheeky with the editing! I like it!
Wow this looks good! I so want to try this myself 😍🤤
I just made 21 litres of passionfruit gose using 1 kg of sauermalt instead of kettle souring. Nothing better than drinking an ice cold bottle of it on a wicked hot summer day.
YUM! I’m with her - sours are my first choice and this looks amazing. The coolest part though is how much fun you’re having with shots and transitions and all the details. You can clearly see both pursuits if you flip back to previous videos. Killer work Martin!
Thanks for noticing 🙌
Great video Martin. Love trhe history of Gose, and am deep diving into this one. I would love to replicate the yeast forming the scobie that then plugs the bottle one day.
I made this after watching your video, but I used Philly Sour yeast. It's amazing, like biting into a ripe peach. I cut down the salt and coriander a little though to 10g of each but I wish I hadn't now. Thanks for sharing.
Thanks for the video. This is my go to style of drink these days.
Thankyou for the info. I’m making my first Gose very soon. Also love the saints hat
Brilliant editing. I love the droplet falling with the music at 2:53
Thanks for spotting that 🤘
Looks delicious.
I wonder if Goodbelly is aware of all the home brewers using their products to make sours haha. Great vid Martin!
I like it a lot better in beer than drinking the shot 😀
if they are id love for them to release an unflavored one :P
Hi Martin , This one really made me laugh. Love that you passed the whisk to yourself. ( You should brew a beer with yourself helping all the time). Also love the beer jokes and would like to see more Segway action please.
#DadJoke 🤘
Came here to say this.
Absolutely loving these videos, always wondered where you get your recipes from cause I’d love to try this!
Thanks. Recipes are my own.
@@TheHomebrewChallenge ah nice! You should defo release a recipe book of all the ones you’ve done gunna do, I’d 100% buy that!
Nice!
Would love it if you could do a video on water chemistry and how you go about it. Love your videos! Love from India 🇮🇳
Hey Martin, love your videos! While souring and waiting for the ph to drop, did you notice a funky smell to the wort? I've followed your recipe almost exactly, but I've noticed it's got a distinct funky smell. Thanks for the advice!
That looked delicious
😋
9:49 - priceless!
It’s shameful! 😳
Brother I am feeling tempted to add alphonso mango slices during fermentation. How s the idea ? What should I take care of
Hi Martin, I really love your Homebrew Challenge! The Gose sounds like an awesome recipe that I have to try myself. I have two questions: Have you transferred to secondary before adding the puree and have you cold crashed the beer before kegging?
Thanks. No secondary everything in primary. And yes I did cold crash.
Hi Martin, I’m brewing this recipe now. Do you know the approximate gravity when you added the fruit puree? Thanks!
That looks very nice! Was what the final final pH after it had matured? Curios to know how the passion fruit affected it and how whether any lactobacillus survived the boiling.
A fine question - unfortunately we never checked.
I make a bit of gose. Rarely kettle sour, but use LAB in fermentor. Just letting the LAB ride it usually ends up between 3.2 and 3.3 anyway. If some did survive (which it didn't, it'll die off way before boiling) it probably didn't make a huge difference.
Another great Video Martin, thanks! Did you notice that the straining bag contained very much puree or pulp after you pulled it out? I'm debating whether or not to pitch my Vintners Harvest directly, or in a bag like you did... let me know, thanks!
Very little stayed in the bag. Would probably just pitch it in directly next time.
@@TheHomebrewChallenge awesome thanks!!!
Sounds AMAZING. Any thoughts on what you're going to do after you finish the challenge? ... take a break lol
🤔
whats up man love the video. I relaly love sour beers but I have no way of keeping high temperatures for days until it goes sour (i use gas). Is there a way to obtain this style or sour beers in general without having to wait for it to drop its ph? Thanks in advance.
You can cheat and just add the lactic acid manually.
All the time you spend brewing and editing these videos you could have finished up that basement by now ! Cheers haha
Its how I do all my kettle sours is with goodbelly
Hey Martin, question for you... How did you decide on the amount of salt to add? 0.5oz of salt in 3.5 gallons of liquid brings you to a concentration of 400ppm sodium & 650ppm Chloride. WAAAAYYYY outside brewing guidelines and impactful on yeast health / fermentation, but this must be common for the Gose style.
Hi Billy - 0.5oz is the recipe for 5 gallons. I brewed 3 gallons and scaled down from there.
Salt not reduce yeast in this weigh?
Hi Martin, can you tell me how long you left the passionfruit puree in the fermenter before kegging?
About a week.
After the historic styles you should do something like a brett IPA, or a custom style of yours
How about a Brut IPA, I also always wondered how well the Brut part can work with other beer styles. You use Amyloglucosidase to convert more non-fermentable sugars into fermentable sugars which gives you the drier beer.
Both ideas sound great, i completly agree
Traditionally is it meant to be clear/ bright? Or is your haze to style.
Will tackle this beer towards the end of my beer education, might try it with Losalt for health reasons. Great video again.
I’m thinking the haze may be related to the addition of fruit juice.
There is a lot of wheat, so haze is likely. BJCP guidelines say moderate to fully hazy is to style.
It depends on the fruit, I've had a plum, grape and a black current gose they were very dark, while a regular, cranberry and a raspberry and they were relatively clear for a style that can be hazy depending on the amount of wheat you add.
What was your batch volume here?
Hey martin. Great series so far. Binge watched every episode till now. Can you please consider doing ciders as well please
Thanks for watching! Keep meaning to try a cider.
Great idea. A lot you can do with ciders.
I do not recommend using cider kits. They're tasteless.
Ciders would be an amazing idea!
Hi Martin, another awesome Video, thank you. As i am a homebrewer from Braunschweig,Germany - 50km from Goslar, this style is mandatory for me. How about an „every beerstyle reviewed challenge“ ? I can’t believe that this comes to an end in a few weeks....
Oh cool - sure it’s better with the local water.
@@TheHomebrewChallenge Hi David, actually the „Harz-Mountains-Region“ (where Goslar is located) has many reservoirs and we get our water mainly from this reservoirs, but it’s simple rain-water, low ions, good for brewing beer and coffee and easy to modify with brewing-salt-additions. But since I started my brewing career in August 2020 (and have to drink most of my beer alone - due to lockdowns...) I did not try to brew a Gose yet. How long did it take from kettle to Glas , I’d like to brew a beer for my wife and her friends for the early summer, can you tell me, when I should start?
I drink most of my beers 4 weeks after brew day.
Have you considered covering the provisional styles?
I have my eye on some of those.
Can’t find those good belly shots anywhere? What supermarket? I’m in Winston Salem? Another great video!
I found these at Harris Teeter.
@@TheHomebrewChallenge thank you much!
The ole forgot my whisk trick!
😆
Anyone done this with Philly Sour yeast?
Congrats on making a beer that you both enjoyed. In your tasting description, I don't believe you mentione the salt. In what way do you think it contributed to your perception of the beer?
Where are you from?
Do you have tomato gose in your cooking plans? ))
Oh goodness, that’s a thing?
@@TheHomebrewChallenge German beer with tomato juice, salt and spices))
Was that a Jamie Oliver pucka or a sour one 😜
Not really a style I care for...I just don't appreciate the pucker, but I find the fruit goses more palatable. And in my experience, the fruited version always seem to come out a bit hazy.
Yeah I think the sweetness of the fruit really compliments the pucker.
Is the ph meter fast?
A few seconds and it will give you a reading.
the one who picked the passion fruit fared much better than the person who poured it!
Love a good sour. However last week I had a lemongrass, dill flavoured gose. It's a really bad idea, don't try it lol
Actually it doesn't sound that bad
🤔
The lemongrass sounds interesting, I like dill but not in a beer. I tried making a lemon gose using lemondrop hops, it tasted like apple juice. I have a few other beers with lemondrop hops and they all taste like apple, I think the hop strain has mutated over time to be more apple and less lemon.
@@manueljulianrodriguez1705 the lemongrass gose part isn't that bad. But pretty much the only time I had dill was in a sauce with heavy cream and milk, like you would have on a gyro. And pretty much that was the only thing I could taste/think about while drinking it.
You have some foam on your lip there
'My math' - Martin, have you forgotten which country you're from??
Thank you! Saved me commenting 😆😆😆
When I catch myself saying “soccer” is when I know it’s got out of control.
can't do sour beers. not for me at all. interesting style but cant do the taste
Sours really grew on me. Used to be a huge IPA lover, then one day I had a sour that was just amazing, and I haven't looked back.
It really changed my look on IPAs though. It's hard to drink them now 🙃🙁
The music was a bit off putting this time to be honest
I think you made a slight mess there
TIL Gose was pronounced Gose-He
I tried a blackberry chocolate sour beer. I didn't realize it was a sour beer. It was AWFUL! I am British and I love a good beer.. I don't like beer that taste like seltzer water.
Gose? Is this the one in which you put salt? ... no thank you.
You don't taste the salt.
@@mrow7598 And more to the point, all beers have salt. It makes more sense to object to the coriander or sourness.
Man you're really flirting with danger with that kettle sour. There's a technique to it, to avoid off flavours that can make the beer undrinkable.
There was nothing wrong with this quick sour. Goodbelly is known to contain a strain of lacto that does well even at room temperature. He could have pitched at 100F, wrapped it blankets, and let it free fall and the lacto would have still gone to work.
@@cogswela even with that much oxygen present and no pre-souring? Still seems like he's asking for butyric acid
@@dicktophone4184 Butyric acid is a biproduct of other bacteria and not lacto. So long as you go to 180F, then down to 100-120F and seal it up, you're good. Oxygen exposure doesn't matter for a quick sour.
Sours = no 😂
You had me until the passion fruit.