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

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

Ready to brew a beer that’s as playful as your summer mood? With the Orange You Glad It’s Light Gose Beer Kit, you’ll craft a low-alcohol, high-refreshment brew that brings bright citrus, a gentle tartness, and a subtle salty snap straight to your glass. Whether you're spending a lazy afternoon in the sun or just want a light, tangy option in your homebrew lineup, this all-grain gose is your ticket to refreshment.

This gose-style beer kit delivers a mouthwatering blend of flavor: the zest of three oranges (provided by you) meets a soft lactic tang from sauer malt and crushed coriander, all balanced with a light hand of sea salt for that signature gose twist. The result? A refreshing sour beer that dances between citrus brightness and gentle salinity without ever overwhelming your palate.

Built on a crisp, light body of Pilsner malt, wheat malt, and flaked wheat, this session-strength gose (3.8% ABV) finishes clean and dry, making it ideal for repeat pours. A touch of Hallertau hops adds herbal nuance without bitterness (just 10 IBUs), while Safale S-04 yeast ensures a reliable, clean fermentation.

Beer Kit Highlights:

• Style: Gose – light, tart, and citrus-forward

• ABV: 3.8%

• IBU: 10

• Color (SRM): 3 – pale and hazy

• Additions: Sea salt, coriander, and fresh orange zest (zest not included)

What You’ll Taste:

• Tart and citrusy up front, thanks to real orange zest and sauer malt

• Light saltiness that enhances drinkability without being overpowering

• Wheat-driven smoothness for a soft mouthfeel and subtle haze

• Crisp, dry finish that keeps you reaching for another glass

If you’re looking to brew a light sour beer that’s perfect for warm weather, easy sipping, and full of citrus zip, Slightly Salty, Definitely Tart – Orange You Glad It’s Light is your go-to. Designed for all-grain brewers who love gose beer with a twist of orange and a clean, sessionable profile.

• BU/GU: 0.26
• Original Gravity (OG): 1.038
• Final Gravity (FG): 1.010
• Degrees Plato: 9.5
• Disclaimer: All calculations are for approximation purposes only.

Ingredients:

Base Malts:

• 4 lbs Pilsner Malt
• 1 lb Wheat Malt

Specialty Additions:

• 0.5 lb Flaked Wheat
• 0.5 lb Sauer Malt

Hops:

• 1 oz Hallertau Hops - 60 min

 Additions:

• 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:

• 1 packet Safale s-04

Additives:

• 5 oz Priming Sugar

Brewing Instructions:

Prepare Equipment:

1. Sanitize all brewing equipment, fermenter, airlock, and any tools that will come into contact with the wort.

Mash:

2. Heat 4.5 gallons of water to 150°F.
3. Add Pilsner Malt, Wheat Malt, Flaked Wheat, and Sauer Malt to the mash tun.
4. Mash at 150°F for 75 minutes, stirring occasionally.

Sparge:

5. Heat 4 gallons of water to 170°F.
6. Sparge the grains, collecting 6.5 gallons of pre-boil wort.

Boil & Hop Schedule:

7. Bring the wort to a rolling boil for 60 minutes.
8. Add hops according to the schedule:
   • 1 oz Hallertau Hops at 60 minutes.
9. At 10 minutes left in the boil, add:
   • 1 oz Sea Salt
   • 0.5 oz Crushed Coriander
10. At flameout, stir in zest from 3 oranges.

Cool and Transfer:

11. Use an immersion chiller or counterflow chiller to cool the wort to 68°F.
12. Transfer the cooled wort to a sanitized fermenter.

Fermentation:

13. Pitch 1 packet of Yeast into the fermenter.
14. Ferment at 68°F for 10–14 days, ensuring the fermentation temperature remains stable.

Conditioning:

15. After primary fermentation, transfer the beer to a secondary fermenter (if desired) and condition at 40°F for 2 weeks to enhance clarity.

Packaging Options:

Priming for Bottling:

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

Kegging:

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