So we’ve generally been a fan of the recently revived ‘Gose’ style of salty coriander wheat beer and its savoury tastes. As such we decided that a natural marriage to a savoury beer would be the umami flavour enhancer MSG, which is highly present in kombu seaweed. As a final touch we thought to balance out the kombu flavour with citrus and so added some seville orange marmalade. What a flavour menagerie.

Grain Bill

• 1.8kg wheat malt
• 1.8kg pilsner malt
• 0.9kg Munich malt
• 0.9kg acid malt
• 0.2kg flaked wheat

Yeast

wlp029, German ale yeast.

Mash

Mash temperature: 65C, with 15l of water at 71C for strike. 60 min mash with everything except acid, then 45 min with acid. Had to heat up the mash a bit to make sure it was at temperature.

Sparge

Sparged up to 23l with 77C water.

Boil

60 min boil adding the following:

• 60 min Tettanger 0.25oz
• 45 min Tettanger 0.25oz
• 30 min Tettanger 0.25oz
• 15 min Irish moss 1tsp
• 10 min:
  • 21g black salt
  • zest of 5 limes
  • 200g of seville marmalade
  • 21g coriander seed
  • 5 min Tettanger 0.25oz
  • 1 min 2 sheets of Kombu

Then cooled to 21C and pitched yeast

Gravity

• OG: 1.063
• FG: 1.018