Passionfruit Gose | Kettle Sour with GoodBelly

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Passionfruit Gose | Kettle Sour with GoodBelly

Рет қаралды 36,110

Күн бұрын

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RECIPE FOR 5 GALLONS:
5 lbs Wheat Malt; Pale
4 lbs Pilsner (2 Row) Ger
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 30.0 min
0.50 oz Coriander Seed (Boil 15.0 mins)
0.50 oz Sea Salt (Boil 15.0 mins)
1.0 pkg German Ale (Wyeast Labs #1007)
3 lbs Puree; Passion Fruit
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Пікірлер: 115

@icomur825 3 жыл бұрын

I love Gose more than life itself

@ITS-HALBY Жыл бұрын

I've been myself enjoying gose and sour/tart ales much more than most beer syles lately, much more complex flavor than I thought beers could have

@rafaelrp07 3 жыл бұрын

I'm brazilian and it's been quite a while I watch your videos. Homebrewers here use passionfruit very often in their recipes. It's cheap, easy to find (I have it in my backyard) and give excelent results, specially summer beers. Cheers!

@TheHomebrewChallenge 3 жыл бұрын

Fresh home grown passion fruit 😋

@TheBruSho 3 жыл бұрын

I wonder if Goodbelly is aware of all the home brewers using their products to make sours haha. Great vid Martin!

@TheHomebrewChallenge 3 жыл бұрын

I like it a lot better in beer than drinking the shot 😀

@estergrant6713 8 ай бұрын

if they are id love for them to release an unflavored one :P

@Modinthalis 3 жыл бұрын

I just made 21 litres of passionfruit gose using 1 kg of sauermalt instead of kettle souring. Nothing better than drinking an ice cold bottle of it on a wicked hot summer day.

@mrow7598 3 жыл бұрын

I made a Passionfruit Saison one of my favorite beers I've ever made. As for Goses if you can find a basic recipe, with out fruiting it, that you like then try adding different fruit purees you'll notice depending on the fruit the beer comes out completely different. You use blackcurrent and it comes out thicker and heavier, while you use cranberry it comes out light and crisp.

@fivefingerfullprice3403 3 жыл бұрын

lmao 2:00 getting cheeky with the editing! I like it!

@HopsANDgnarly 3 жыл бұрын

YUM! I’m with her - sours are my first choice and this looks amazing. The coolest part though is how much fun you’re having with shots and transitions and all the details. You can clearly see both pursuits if you flip back to previous videos. Killer work Martin!

@TheHomebrewChallenge 3 жыл бұрын

Thanks for noticing 🙌

@Mickey-wl9oc 3 жыл бұрын

Hi Martin , This one really made me laugh. Love that you passed the whisk to yourself. ( You should brew a beer with yourself helping all the time). Also love the beer jokes and would like to see more Segway action please.

@TheHomebrewChallenge 3 жыл бұрын

#DadJoke 🤘

@script_bandit 3 жыл бұрын

Came here to say this.

@lisacarruthers9649 2 жыл бұрын

I made this after watching your video, but I used Philly Sour yeast. It's amazing, like biting into a ripe peach. I cut down the salt and coriander a little though to 10g of each but I wish I hadn't now. Thanks for sharing.

@journeyfortwo5211 3 жыл бұрын

Brilliant editing. I love the droplet falling with the music at 2:53

@TheHomebrewChallenge 3 жыл бұрын

Thanks for spotting that 🤘

@jamesdouglaslochalba 3 жыл бұрын

Great video Martin. Love trhe history of Gose, and am deep diving into this one. I would love to replicate the yeast forming the scobie that then plugs the bottle one day.

@Trapped_under_ice_brewing Жыл бұрын

Thankyou for the info. I’m making my first Gose very soon. Also love the saints hat

@313slimshaady 3 жыл бұрын

Absolutely loving these videos, always wondered where you get your recipes from cause I’d love to try this!

@TheHomebrewChallenge 3 жыл бұрын

Thanks. Recipes are my own.

@313slimshaady 3 жыл бұрын

@@TheHomebrewChallenge ah nice! You should defo release a recipe book of all the ones you’ve done gunna do, I’d 100% buy that!

@nick_pullano Жыл бұрын

Hey Martin, love your videos! While souring and waiting for the ph to drop, did you notice a funky smell to the wort? I've followed your recipe almost exactly, but I've noticed it's got a distinct funky smell. Thanks for the advice!

@brianbailey7128 Жыл бұрын

Thanks for the video. This is my go to style of drink these days.

@MathiasB-S 3 жыл бұрын

Wow this looks good! I so want to try this myself 😍🤤

@coolonedevil18 3 жыл бұрын

Would love it if you could do a video on water chemistry and how you go about it. Love your videos! Love from India 🇮🇳

@dimash244 3 жыл бұрын

9:49 - priceless!

@TheHomebrewChallenge 3 жыл бұрын

It’s shameful! 😳

@manueljulianrodriguez1705 3 жыл бұрын

After the historic styles you should do something like a brett IPA, or a custom style of yours

@mrow7598 3 жыл бұрын

How about a Brut IPA, I also always wondered how well the Brut part can work with other beer styles. You use Amyloglucosidase to convert more non-fermentable sugars into fermentable sugars which gives you the drier beer.

@merce5434 3 жыл бұрын

Both ideas sound great, i completly agree

@mattosmulski7418 3 жыл бұрын

All the time you spend brewing and editing these videos you could have finished up that basement by now ! Cheers haha

@jacobenade3115 3 жыл бұрын

Hey martin. Great series so far. Binge watched every episode till now. Can you please consider doing ciders as well please

@TheHomebrewChallenge 3 жыл бұрын

Thanks for watching! Keep meaning to try a cider.

@kevinrich5312 3 жыл бұрын

Great idea. A lot you can do with ciders.

@mrow7598 3 жыл бұрын

I do not recommend using cider kits. They're tasteless.

@LaurenCutthroat 3 жыл бұрын

Ciders would be an amazing idea!

@jasonstone1046 3 жыл бұрын

Looks delicious.

@TheChemicalOli 3 жыл бұрын

Hi Martin, another awesome Video, thank you. As i am a homebrewer from Braunschweig,Germany - 50km from Goslar, this style is mandatory for me. How about an „every beerstyle reviewed challenge“ ? I can’t believe that this comes to an end in a few weeks....

@TheHomebrewChallenge 3 жыл бұрын

Oh cool - sure it’s better with the local water.

@TheChemicalOli 3 жыл бұрын

@@TheHomebrewChallenge Hi David, actually the „Harz-Mountains-Region“ (where Goslar is located) has many reservoirs and we get our water mainly from this reservoirs, but it’s simple rain-water, low ions, good for brewing beer and coffee and easy to modify with brewing-salt-additions. But since I started my brewing career in August 2020 (and have to drink most of my beer alone - due to lockdowns...) I did not try to brew a Gose yet. How long did it take from kettle to Glas , I’d like to brew a beer for my wife and her friends for the early summer, can you tell me, when I should start?

@TheHomebrewChallenge 3 жыл бұрын

I drink most of my beers 4 weeks after brew day.

@seriomarkj 3 жыл бұрын

That looked delicious

@TheHomebrewChallenge 3 жыл бұрын

😋

@Jonnyfootballhero80 3 жыл бұрын

Hi Martin, I really love your Homebrew Challenge! The Gose sounds like an awesome recipe that I have to try myself. I have two questions: Have you transferred to secondary before adding the puree and have you cold crashed the beer before kegging?

@TheHomebrewChallenge 3 жыл бұрын

Thanks. No secondary everything in primary. And yes I did cold crash.

@Jango1989 3 жыл бұрын

That looks very nice! Was what the final final pH after it had matured? Curios to know how the passion fruit affected it and how whether any lactobacillus survived the boiling.

@TheHomebrewChallenge 3 жыл бұрын

A fine question - unfortunately we never checked.

@niklastrippler1053 3 жыл бұрын

I make a bit of gose. Rarely kettle sour, but use LAB in fermentor. Just letting the LAB ride it usually ends up between 3.2 and 3.3 anyway. If some did survive (which it didn't, it'll die off way before boiling) it probably didn't make a huge difference.

@AndrewLynch9 3 жыл бұрын

Sounds AMAZING. Any thoughts on what you're going to do after you finish the challenge? ... take a break lol

@TheHomebrewChallenge 3 жыл бұрын

🤔

@blakefaulds 3 жыл бұрын

Another great Video Martin, thanks! Did you notice that the straining bag contained very much puree or pulp after you pulled it out? I'm debating whether or not to pitch my Vintners Harvest directly, or in a bag like you did... let me know, thanks!

@TheHomebrewChallenge 3 жыл бұрын

Very little stayed in the bag. Would probably just pitch it in directly next time.

@blakefaulds 3 жыл бұрын

@@TheHomebrewChallenge awesome thanks!!!

@joakimnilsson2245 3 жыл бұрын

Nice!

@rush05051987 Ай бұрын

Salt not reduce yeast in this weigh?

@waynewood153 3 жыл бұрын

Hi Martin, can you tell me how long you left the passionfruit puree in the fermenter before kegging?

@TheHomebrewChallenge 3 жыл бұрын

About a week.

@bilyfethers 3 жыл бұрын

Hey Martin, question for you... How did you decide on the amount of salt to add? 0.5oz of salt in 3.5 gallons of liquid brings you to a concentration of 400ppm sodium & 650ppm Chloride. WAAAAYYYY outside brewing guidelines and impactful on yeast health / fermentation, but this must be common for the Gose style.

@TheHomebrewChallenge 3 жыл бұрын

Hi Billy - 0.5oz is the recipe for 5 gallons. I brewed 3 gallons and scaled down from there.

@kevinrich5312 3 жыл бұрын

Can’t find those good belly shots anywhere? What supermarket? I’m in Winston Salem? Another great video!

@TheHomebrewChallenge 3 жыл бұрын

I found these at Harris Teeter.

@kevinrich5312 3 жыл бұрын

@@TheHomebrewChallenge thank you much!

@normlang1994 3 жыл бұрын

Not really a style I care for...I just don't appreciate the pucker, but I find the fruit goses more palatable. And in my experience, the fruited version always seem to come out a bit hazy.

@TheHomebrewChallenge 3 жыл бұрын

Yeah I think the sweetness of the fruit really compliments the pucker.

@jackbolton795 3 жыл бұрын

Have you considered covering the provisional styles?

@TheHomebrewChallenge 3 жыл бұрын

I have my eye on some of those.

@Unsub-Me-Now 3 жыл бұрын

The ole forgot my whisk trick!

@TheHomebrewChallenge 3 жыл бұрын

😆

@duncanbayne3078 3 жыл бұрын

Traditionally is it meant to be clear/ bright? Or is your haze to style. Will tackle this beer towards the end of my beer education, might try it with Losalt for health reasons. Great video again.

@TheHomebrewChallenge 3 жыл бұрын

I’m thinking the haze may be related to the addition of fruit juice.

@Vykk_Draygo 3 жыл бұрын

There is a lot of wheat, so haze is likely. BJCP guidelines say moderate to fully hazy is to style.

@mrow7598 3 жыл бұрын

It depends on the fruit, I've had a plum, grape and a black current gose they were very dark, while a regular, cranberry and a raspberry and they were relatively clear for a style that can be hazy depending on the amount of wheat you add.

@electricjay111 3 жыл бұрын

Its how I do all my kettle sours is with goodbelly

@jacobmaust1797 3 жыл бұрын

Hi Martin, I’m brewing this recipe now. Do you know the approximate gravity when you added the fruit puree? Thanks!

@brewraja9863 3 жыл бұрын

Brother I am feeling tempted to add alphonso mango slices during fermentation. How s the idea ? What should I take care of

@jackrichards1064 2 жыл бұрын

What was your batch volume here?

@rg.6818 3 жыл бұрын

whats up man love the video. I relaly love sour beers but I have no way of keeping high temperatures for days until it goes sour (i use gas). Is there a way to obtain this style or sour beers in general without having to wait for it to drop its ph? Thanks in advance.

@TheHomebrewChallenge 3 жыл бұрын

You can cheat and just add the lactic acid manually.

@piazzonim 3 жыл бұрын

the one who picked the passion fruit fared much better than the person who poured it!

@pdubb9754 3 жыл бұрын

Congrats on making a beer that you both enjoyed. In your tasting description, I don't believe you mentione the salt. In what way do you think it contributed to your perception of the beer?

@AlejandroRamiz 2 жыл бұрын

Where are you from?

@gunder3 3 жыл бұрын

Was that a Jamie Oliver pucka or a sour one 😜

@vbence12 3 жыл бұрын

Love a good sour. However last week I had a lemongrass, dill flavoured gose. It's a really bad idea, don't try it lol

@manueljulianrodriguez1705 3 жыл бұрын

Actually it doesn't sound that bad

@TheHomebrewChallenge 3 жыл бұрын

🤔

@mrow7598 3 жыл бұрын

The lemongrass sounds interesting, I like dill but not in a beer. I tried making a lemon gose using lemondrop hops, it tasted like apple juice. I have a few other beers with lemondrop hops and they all taste like apple, I think the hop strain has mutated over time to be more apple and less lemon.

@vbence12 3 жыл бұрын

@@manueljulianrodriguez1705 the lemongrass gose part isn't that bad. But pretty much the only time I had dill was in a sauce with heavy cream and milk, like you would have on a gyro. And pretty much that was the only thing I could taste/think about while drinking it.

@kf3712 3 жыл бұрын

Do you have tomato gose in your cooking plans? ))

@TheHomebrewChallenge 3 жыл бұрын

Oh goodness, that’s a thing?

@kf3712 3 жыл бұрын

@@TheHomebrewChallenge German beer with tomato juice, salt and spices))

@fleshboundtobone 3 жыл бұрын

'My math' - Martin, have you forgotten which country you're from??

@Falariun1 3 жыл бұрын

Thank you! Saved me commenting 😆😆😆

@TheHomebrewChallenge 3 жыл бұрын

When I catch myself saying “soccer” is when I know it’s got out of control.

@nivek204 3 жыл бұрын

Anyone done this with Philly Sour yeast?

@leroygross9144 3 жыл бұрын

Is the ph meter fast?

@mrow7598 3 жыл бұрын

A few seconds and it will give you a reading.

@atouchofa.d.d.5852 3 жыл бұрын

You have some foam on your lip there

@eltee704 3 жыл бұрын

can't do sour beers. not for me at all. interesting style but cant do the taste

@LaurenCutthroat 3 жыл бұрын

Sours really grew on me. Used to be a huge IPA lover, then one day I had a sour that was just amazing, and I haven't looked back. It really changed my look on IPAs though. It's hard to drink them now 🙃🙁

@jsfourdirections 3 жыл бұрын

The music was a bit off putting this time to be honest

@TheAlchemistsBrewery 3 жыл бұрын

Gose? Is this the one in which you put salt? ... no thank you.

@mrow7598 3 жыл бұрын

You don't taste the salt.

@Vykk_Draygo 3 жыл бұрын

@@mrow7598 And more to the point, all beers have salt. It makes more sense to object to the coriander or sourness.

@tsimmons4730 3 жыл бұрын

I think you made a slight mess there

@melanienagy6389 Жыл бұрын

I tried a blackberry chocolate sour beer. I didn't realize it was a sour beer. It was AWFUL! I am British and I love a good beer.. I don't like beer that taste like seltzer water.

@dicktophone4184 3 жыл бұрын

Man you're really flirting with danger with that kettle sour. There's a technique to it, to avoid off flavours that can make the beer undrinkable.

@cogswela 3 жыл бұрын

There was nothing wrong with this quick sour. Goodbelly is known to contain a strain of lacto that does well even at room temperature. He could have pitched at 100F, wrapped it blankets, and let it free fall and the lacto would have still gone to work.

@dicktophone4184 3 жыл бұрын

@@cogswela even with that much oxygen present and no pre-souring? Still seems like he's asking for butyric acid

@cogswela 3 жыл бұрын

@@dicktophone4184 Butyric acid is a biproduct of other bacteria and not lacto. So long as you go to 180F, then down to 100-120F and seal it up, you're good. Oxygen exposure doesn't matter for a quick sour.