These two recipes come from the June 2024 Homebrew Duel. Max’s Lemon Gose won by a hair against Kendall’s, one of the closest duels in a long time!
Max’s Winning Lemon Gose
Batch size 2.5 gallons
Fermentables:
1.5 lbs Pilsen DME
1.5 lbs wheat DME
Hops:
0.5 oz Hallertau @ 60 min
Other additions:
0.5 oz coriander seeds crushed @ 5 min
0.5 oz sea salt @ 5 min
Zest of 4 lemons @ 5 min
1 cup lemon juice at pitch
Lactic acid to taste after fermentation (about 14 grams 88% lactic acid solution)
Yeast:
WLP029 German Kolsch
OG expected 1.053 measured 1.052
FG 1.013 measured 1.012
ABV 5.17%
Target pH 3.4
pH after boil 5
pH after fermentation 4
pH after lactic addition 3.3
Max’s Notes:
No major tweaks! I think the one comment I would add is that I opened my fermenting vessel a bit too often near the end of fermentation and noticed that it dulled the lemon flavor a bit — so just be careful about that.
Kendall’s Lemon Gose
Batch Size
5.1 US Gal
Boil Time
60 mins
OG (SG) 1.048
FG (SG) 1.005
IBU 7.9
Colour (SRM) 3.2
ABV 5.28%
Fermentables
Pilsner (2-Row) – 5lb
Wheat Malt – 4.2 lb
Acidulated Malt – 0.50 lb
Mash Steps
Acid rest 102 °F – 45 min
Mash 150 °F – 40 min
Mash Out 167 °F – 10 min
Hops
Saaz, Czech (IBU: 7.9) 1.00 oz Pellet Boil 60 min
Yeast
Lallemand Philly Sour
Extras
Lactic Acid 88%, 12ml Pre-Boil
Coriander, seeds 0.75 oz Boil 5 min
Lemon Peel, Fresh 3 pieces Secondary 4 days
Sodium Chloride (Table Salt, non iodised) 0.4 oz Secondary 4 days
Kendall’s Notes:
I’d add two extra lemon peels next time, and a bit more salt, about 0.5 oz. I’m pretty happy with the acid levels and saltiness.
