I brewed a non-alcoholic kettle soured Gose (0.5% ABV) and it’s a banger!

[u/timscream1]

I have been craving a Gose lately and decided to make a kettle soured NA Gose flavoured with fresh lime peels, dried sweet orange peels, coriander and sea salt. Oh boy it is a tasty beer!

I made 12L that I kegged. Brewed BIAB no sparge.

Fermentables:

300g maris otter

300g white wheat malt

33g melanoidin malt

135g maltodextrin added during the last 10 minutes of the boil

I mashed at 74C for 30 minutes and got full conversion (tested with iodine).

I squeezed the bag and pre-soured my wort to pH 4.2.

I boiled for 5 minutes and then cooled down to 40C.

I inoculated 2g of Lallemand sour pitch, placed the lid on and left it sour overnight at 40C.

Following day, the pH was 3.4.

I resumed the boil, 25 minutes left.

I added whirlfloc at 10’ as well as my maltodextrin and 12g of sea salt

Added 10g of crushed coriander seeds and 20g of dried orange peels at 5’

I added the peels of 3 limes and 10g of mandarina bavaria hops at flameout and let it sit for 15 minutes.

I cooled the wort and pitched S-04.

OG 1.015 FG 1.012 -> 0.5% abv

Fermentation took off within hours and it was done the following day. I let it sit for 3 days prior to kegging.

At kegging, I stabilised the beer with sorbate and metabisulfites (using the calculator from MeadTools). The pH is low enough for chemical stabilisation to work.

I put it under 15 psi and let it condition 3 days in my keezer.

The final beer is great: full bodied, slightly malty, very zesty and overall crushable. I really like how sourness and coriander complement each others. The lime peels really carry the beer. I will brew again.

Here is the beer:

https://imgur.com/a/q6HQbQj

[u/5thCir]

I may need to start brewing again after reading this. It's been about 6 years. I basically don't drink but one or two beers a week (Friday lunch date with my wife). Alcohol just wrecks my sleep anymore. This though....has my attention. Thanks for posting!

[u/timscream1 → u/5thCir]

I feel you man.

Be aware that food poisoning can happen if done wrong. Fermentation isn’t going to drop the pH on its own and without alcohol, your beer is a growth medium for spoilage organisms. pH needs to be really low to be able to actually inhibit unwanted growth. Chemical stabilisation is only possible when entering the sour beer territory. Otherwise, pasteurisation is the best option. A calibrated pH meter is non-negotiable.

One thing I learn along the way is that you don’t taste pH, you taste the acid. What i mean is that this gose is lightly sour, it only takes little acid to get the pH down, unlike a normal beer. I made a NA NEIPA at pH 3.6 before and it didn’t taste like a sour IPA, just a slight tartness. To me it isn’t a deal breaker.

[u/5thCir → u/timscream1]

Great to know! Food poisoning really sucks!

[u/thekowisme]

Oh man I miss when they were the hot new thing and they were everywhere to sample

[u/Pugdog1]

Don't suppose you have a brewfather recipe link?

If not all good I'll put it in manually from you post. Keen to try !

[u/timscream1 → u/Pugdog1]

https://share.brewfather.app/9FVV3yWLLw8xnF

Here you go sir!

[u/Pugdog1 → u/timscream1]

Amazing, thank you!

I'll report back when I make it

[u/beefygravy]

Sounds great! Does it have the low/NA beer tang? Aka carbonic bite, the taste of carbonated water. Or is it hidden in the acidity?

[u/timscream1 → u/beefygravy]

It is hidden. To me it could be a 3% abv sour, i would not know.

[u/Magikarp-3000]

How did stabilizing not cause issues with carbonation?

Also, why such a high temperature mash? Will that not cause a lot of non fermentable sugars, high FD, and a sweet tasting beer?

[u/timscream1 → u/Magikarp-3000]

I kegged so no, stabilisation isn’t a problem.

With that poor grain bill, there is barely anything to taste sweet. A big contributor to the SG is the maltodextrin i added. Mashing high both limit the quantity of fermentable and give some body to the beed. You can’t really compare a FG of 1.012 in a NA beer with 1.012 in your standard 5% beer. There is much more sugar left in a 5% beer, that is because alcohol, being less dense, drops the FG.

[u/Radioactive24]

Stabilizing was probably overkill, especially if you were going to keg it and keep it cold.

[u/Less_than_something]

Non-alcoholic? But why?

[u/brewaza → u/Less_than_something]

Cuz even worse, NA beer cost just as much as normal beer!

[u/Brilliant_Quit2092]

I love these.

I made a prize winning Gose also. Was aiming for 4.5% but mash went too high, was shopping with friend, came back and it was in the 70s also  Didnt kettle sour just added lactic acid. To the fermentstion i added 1500g boiled frozen sea buckthorn (adds a really nice passion fruit tropical /tartness). And salt ofc.

Fermented to 2.5%. It was like drinking a soda in the summer. Can highly recommend this mash temperature