This recipe uses some ingredients that are not included and must be sourced locally - frozen boysenberries (or another red berry), non-iodised salt and coriander seeds. See the recipe for details.
This recipe has been designed to be consistent with the 2021 BJCP Style guide 23G - Gose
Cemetery Sunset - Boysenberry Gose is a recipe designed for The League of Brewers by Jamie McQuillan of Cell Division Brewery.
As an advocate of mixed ferment sour beers over and above kettle souring, Jamie put this recipe together as an alternative for brewers fearful of introducing live souring lactobacillus bacteria into their brewery. It has a simple grain bill of pilsner malt and wheat malt, a sprinkling of herbaceous Saaz hops, salt and coriander. The driving force behind this unique take on a Gose is Lallemand’s WildBrew Philly Sour™ yeast. The yeast is a unique species (Lachancea) which produces lactic acid during the ferment. It was isolated from a cemetery of all places!
Careful adherence to the fermentation instructions will yield a delicious low abv (4.8%) sour beer with red apple and stone fruit notes. Further refermentation on boysenberries will add a wonderful blood red (cemetery sunset) colour, a big, juicy fruit flavour and additional acidity. Pucker up!
ABV: 4.8%
To learn more about using fruit in beer, please see Jamie McQuillian's article, To Fruit or Not To Fruit.
This recipe assumes correct mineral additions for pH calculations, which are not included in the kit. Please purchase these separately.
Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.
Links to recipe files
Links to BeerXML files (import into any brewing software i.e. Grainfather App, Beersmith or Brewfather)
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