Inspiration
This recipe is maybe my most ambitious I've tried and the first in my landschap series: Duin. The landscape of Zuid-Kennemerland National Park is very dynamic, and is where Amsterdam gets over half of its drinking water from. I was inspired by this connection to my water source, and the way that the landscape transitions from forest to grassland, marsh and eventually sand dunes. The beer is a split batch Gose and Pale Ale that will be split into three beers: Foredune (a 100% Gose beer with European Marram Grass or Helmgras), Grassland (50/50 Gose and Pale Ale with Sea Buckthorn) and Woodland (a 100% Pale Ale with pine needles, wild berries and wild hops).
Recipe
Boil Time: 70 min for Gose and 100 min for Pale Ale
Batch Size: 25 liters
Original Gravity: 1.044-1.046
Final Gravity: TBA
ABV (standard): TBA
Fermentables
Bohemian Pilsner 68%
Spelt 19%
Flaked Oats and Flaked Wheat 12.5%
Hops *Only added to Pale Ale portion
12g - Chinook, Type: Pellet, 30 min
35g - Chinook (25) and Wild (10), Type: Pellet, Whirlpool 80C 30min
Mash Guidelines
1) Infusion, Temp: 65 C, Time: 60 min
2) Sparge, Temp: 75 C, Time: 10 min
Yeast
Verdant Ale Yeast (Both)
Wildbrew Sour Pitch (for Gose)
Water
Amsterdam Source + 5g Gypsum and 2g Campden added to Mash, and 0.4g Campden to Sparge
Add 4 grams SALT to Gose portion in fermentor
Mash add: 5ml Lactic Acid
Add: 5ml Lactic Acid
Pre boil: 1.036 and 30L
Boiled Gose for 70 min and then pull 9L of it into keg, pitch sour culture for Gose
Pull 8L and chill for Wild beers (x2 jugs)
Boil Pale Ale remaining 9L for 30 min
Notes
Brewed 09/17/2023
Beer was split into three parts: Gose, Pale Ale and two Wild Ales.
Gose: is fermenting at 30C with Sour Pitch for 2 days and is 8L. I added 4g of Salt and I boiled 0.25L of water with the Helmgras, and added that directly into the fermentor as well.
Pale Ale: I added around 15g of pine needles, the wild hops and chinook to the whirlpool, pitched Verdant and is now fermenting at 19C and is 8L. Initial taste was very bitter already, so I hope I didn't over do it with the needles and hopping.
Wild Ales: I took another 8L and split this into two jugs, both with Four Winds yeast and one with the original sour yeast I used as well.
2023 mid-october
Transfer Gose (2-3L) and Pale Ale (1-2L) together to make the Sour Pale Ale (4l)
2023 Start November
Temperature on all down to 10C
20231107: Dry Hop
simcoe 40 and chinook 10 pine ale
sorachi ace 15 and simcoe 10 sour pale ale
sorachi ace gose
20231110 Temperature down to 5C
20231114 Bottle all
Pine Pale Ale is roughly 6L, but partially carbonated to about 1/2, carbonated to 2.5 vol - added 16g sugar
Sour Ale is 4L, carbonated to 2.5 vol - added 19g
Gose is roughly 5L but partially carbonated to about 1/2, carbonated to 3.0 vol - added 24g sugar