Slightly Salty, Definitely Tart, Orange You Glad It’s Light Gose Beer Kit - All Grain

Description

Your Orange You Glad It’s Light Gose draws bright citrus from the orange zest you add at flameout, a gentle lactic tartness from the sauer malt, and a light saline note from the sea salt and crushed coriander added late in the boil.

Pilsner malt, white wheat malt, and flaked wheat build a crisp, light body that finishes dry, while the Hallertau hops contribute subtle herbal character and the LalBrew NovaLager yeast keeps fermentation clean.

Your Orange You Glad It’s Light Gose kit never sits on a shelf. Your grains are crushed to order, your ingredients are packed fresh, and you don't pay for a flashy box. It's all about giving you the freshest ingredients to make your best beer.

Beer Specifications

• ABV: 3.8% - 4.1%
• Original Gravity: 1.037 - 1.041
• Final Gravity: 1.006 - 1.008
• IBUs: 16
• SRM: 3

Disclaimer: All calculations are for approximation purposes only.

Ingredients

Grain Bill (combined in one bag)

• 5.5 lbs Pilsner Malt
• 1 lb White Wheat Malt
• 8 oz Flaked Wheat
• 8 oz Sauer Malt

Hops (substitutions based on availability)

• 1 oz Hallertau Hops (60 min)

Spice Pack (sea Salt and Coriander combined in one bag)

• 1 oz Sea Salt (added at 10 min)
• 0.5 oz Coriander (crushed, added at 10 min)
• Zest from 3 Oranges (added at flameout) (customer provided)

Yeast (substitutions based on availability)

• 1 Packet of Dry Yeast (LalBrew NovaLager)

Also Included

• 5 oz Priming Sugar

Instructions

Hop Schedule

• 60 minutes: 1 oz. Hallertau hops
• 10 minutes: Spice Pack and orange zest (not provided)

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.
2. Heat 2.25 - 2.75 gallons of strike water to 158°F. *Adjust for your brew system's temperature loss.*
3. Add Pilsner Malt, Wheat Malt, Flaked Wheat, and Sauer Malt to the mash tun.
4. Mash at 148°F for 75 minutes, stirring occasionally.
5. Heat 5-6 gallons of water to 170°F.
6. Sparge the grains, collecting 6.5 gallons of pre-boil wort.
7. Add 1 oz. Hallertau hops for 60 minutes.
8. With 10 minutes remaining add the Spice Pack and orange zest (not provided).
9. Use an immersion chiller or counterflow chiller to cool the wort to 68°F.
10. Transfer the cooled wort to a sanitized fermenter.
11. Pitch 1 packet of Yeast into the fermenter.
12. Ferment at 68°F for 10–14 days, ensuring the fermentation temperature remains stable.
13. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Bottle Conditioning

1. Dissolve 5 oz of priming sugar in 2 cups boiling water.
2. Cool the sugar solution, then add it to a sanitized bottling bucket.
3. Transfer beer to the bucket, mix gently, and bottle.
4. Condition bottles at room temperature for 2-3 weeks before chilling and serving.

Kegging

1. Transfer the beer into a sanitized keg.
2. Seal and purge oxygen by burping the keg with CO₂.
3. Set the CO₂ regulator to 12 PSI and store at 38°F for 2-3 weeks.