Prickly Pear Gose, All-Grain Recipe
by Greg Dupy
Makes 5 gallons

9 pounds Rahr 2 Row
1 pound Rahr red wheat
1 pound flaked oats
1/2 pound Weyermann acidulated malt
3 grams Whirlfloc tablets
1/2 ounce Crystal hops
3 grams coriander powder
15 grams sea salt
100 grams lactic acid
15 pounds ripe prickly pear tunas
American ale yeast
1 1/4 cup corn sugar (if bottling)

O.G.: 1.048 – 1.052 SG (12-13°P)
F.G.: 1.004 – 1.008 SG (1-2°P)
Bitterness: 10 IBU; Color 4 SRM (8 EBC)

Gather 15 pounds prickly pear tunas and rinse thoroughly. Place into large pot and cover with water. Boil for 3 hours. Strain about 2 1/2 gallons of liquid from boiled tunas, using cheesecloth or a mesh paint strainer; set aside. Mash grist at 145ºF for 1 hour. Collect 4 1/2 gallons of wort and mix with prickly pear juice. Bring to a boil and add hops. Boil for 1 hour, adding Whirlfloc after 10 minutes. Add coriander powder and sea salt at flameout (the moment you turn the heat off the wort). Cool to 65ºF as rapidly as possible and add yeast. Ferment at room temperature for 4–6 days or until fermentation is complete. Rack to another vessel for 7 days of secondary fermentation. Add lactic acid to desired tartness. It is ready to bottle or keg. If bottling, add 1 1/4 cups corn sugar for carbonation.

Prickly Pear Gose, Extract Recipe
by Greg Dupy
Makes 5 gallons

4 pounds light malt extract
2 pounds wheat malt extract
1 pound flaked oats
3 grams Whirlfloc tablets
1/2 ounce Crystal hops
3 grams coriander powder
15 grams sea salt
100 grams lactic acid
15 pounds ripe prickly pear tunas
American ale yeast
1 1/4 cups corn sugar (if bottling)

O.G.: 1.048 – 1.052 SG (12-13°P)
F.G.: 1.004 – 1.008 SG (1-2°P)
Bitterness: 10 IBU; Color 4 SRM (8 EBC)

Gather 15 pounds of prickly pear tunas and rinse thoroughly. Place into large pot and cover with water. Boil for 3 hours. Strain about 2 1/2 gallons of liquid from boiled tunas, using cheesecloth or a mesh paint strainer; set aside. Return liquid to clean pot and top up with water to 7 gallons. Steep oats in a mesh bag while heating liquid. Remove oats near 170ºF. Add malt extract, and stir to incorporate. Bring to a boil and add hops. Boil for 1 hour. Add Whirlfloc at 10 minutes. Add coriander powder and sea salt at flameout (the moment you turn the heat off the wort). Cool to 65ºF as rapidly as possible and add yeast. Ferment at room temperature for 4–6 days or until fermentation is complete. Rack to another vessel for 7 days of secondary fermentation. Add lactic acid to desired tartness. It is ready to bottle or keg. If bottling, add 1 1/4 cup corn sugar for carbonation.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
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