Frankie Fresh
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- Jul 28, 2020
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Hi gang!
I'm going to be brewing my first all-grain gose in a few days (5 gallon batch). I bought all of the ingredients from a local homebrew store. Here is what was included:
4.75 lb Pilsner malt
3.75 lb Pale wheat malt
1 oz. Huell Melon hop pellets (@ 60 min in boil)
0.5 oz. coriander (@ 10 min left in boil)
1 oz. Brewer's sea salt (@ 10 min left in boil)
1 oz. sweet orange peel (@ 10 min left in boil)
Wyeast 1007 German ale yeast
And it also came with a 5 oz. bottle of 88% lactic acid (to be added to taste right before bottling).
I'll also be using all RO water from Walmart. I have some gypsum, but don't know if I should add any.
I've seen a lot of different opinions on how much lactic acid is needed to get a good sour flavor--mostly in the 1 to 2 oz. range.
Any advice?
I'm going to be brewing my first all-grain gose in a few days (5 gallon batch). I bought all of the ingredients from a local homebrew store. Here is what was included:
4.75 lb Pilsner malt
3.75 lb Pale wheat malt
1 oz. Huell Melon hop pellets (@ 60 min in boil)
0.5 oz. coriander (@ 10 min left in boil)
1 oz. Brewer's sea salt (@ 10 min left in boil)
1 oz. sweet orange peel (@ 10 min left in boil)
Wyeast 1007 German ale yeast
And it also came with a 5 oz. bottle of 88% lactic acid (to be added to taste right before bottling).
I'll also be using all RO water from Walmart. I have some gypsum, but don't know if I should add any.
I've seen a lot of different opinions on how much lactic acid is needed to get a good sour flavor--mostly in the 1 to 2 oz. range.
Any advice?