First Gose, questions...

[CUSTOM-441]

Hey everyone! Going to try my hand at brewing a Gose soon and will be using this recipe: Breakin' the Law Gose Recipe :: Great Fermentations

I've done a bunch of reading and have noticed that there's two camps between using acidulated malt in the mash after conversion (as per the above recipe), and using lactic acid. A few questions to get me started...

- Acid malt or lactic acid, which is better and/or easier?
- Do I have to worry about contaminating my brewery equipment making this style of beer? If so, what parts and what should I be aware of?
- Any yeast recommendations? The recipe makes a bunch of recommendations, and seems to leave the door wide open...

Cheers!

 

[BigBlueBrad]

I use both. One pound of acid malt. Use two ounces in the mash and then use the other 14 ounces 45 minutes into the mash.

Use salt and lactic when kegging.

I had no issues with infecting my equipmen.

I use Imperials Dieter.

i just made one this past Sunday.

 

[CUSTOM-441]

I use both. One pound of acid malt. Use two ounces in the mash and then use the other 14 ounces 45 minutes into the mash.

Use salt and lactic when kegging.

How much lactic do you usually end up using in the end?

Do you add any salt during the boil, or just at kegging?

 

[Frankie Fresh]

I used 2.5 oz. of lactic acid in a 5-gallon gose that I just bottled. I did taste-testing with 0.5 oz. increment additions while it was in the bottling bucket. It definitely has a good sourness/puckeryness, but it does not completely over-dominate the taste of the beer. My recipe also had some brewer's salt, cracked coriander, and sweet orange peel. I did not use any acid malt.