thehaze
Well-Known Member
Hello,
I'm going to brew a Gose, which I would like to spice with some citrus peel and food spices. All good up to here. Now the recipe and the process - being that I've never tried brewing one on my own - is where the challenge lies for me. I was thinking:
1. Grain bill - Pilsner + Wheat + Acidulated.
2. I mash the Pilsner and Wheat malts for 45 minutes.
3. I add the Acidulated malt and mash again for 45 minutes, adjusting pH to 4.5-4.6 with acid, if needed. ( I don't have CO2 at the moment )
4. Boil for 15 minutes, cool down to get temp. in range for lacto.
5. Sour with 1 pk. Lallemand WildBrew for 25 liters final batch size for around 24-36 hours ( I own a pH meter )
6. Boil for 30 minutes again. Add a tiny amount of hops to get 5-10 IBUs, salt, peel and spices in the last 15 minutes of the boil.
7. Cool down to 62F / 17C, pitch K-97 or US-05. I'll use 2 pks. to be sure that fermentation goes well - sour worts are more difficult for the yeast to ferment, which is why a higher yeast pitch is recommended? Is that correct?
8. Package and carbonate to around 2.5-2.7 vol. CO2.
Do the steps make sense?
Thank you for taking the time to look over this thread.
I'm going to brew a Gose, which I would like to spice with some citrus peel and food spices. All good up to here. Now the recipe and the process - being that I've never tried brewing one on my own - is where the challenge lies for me. I was thinking:
1. Grain bill - Pilsner + Wheat + Acidulated.
2. I mash the Pilsner and Wheat malts for 45 minutes.
3. I add the Acidulated malt and mash again for 45 minutes, adjusting pH to 4.5-4.6 with acid, if needed. ( I don't have CO2 at the moment )
4. Boil for 15 minutes, cool down to get temp. in range for lacto.
5. Sour with 1 pk. Lallemand WildBrew for 25 liters final batch size for around 24-36 hours ( I own a pH meter )
6. Boil for 30 minutes again. Add a tiny amount of hops to get 5-10 IBUs, salt, peel and spices in the last 15 minutes of the boil.
7. Cool down to 62F / 17C, pitch K-97 or US-05. I'll use 2 pks. to be sure that fermentation goes well - sour worts are more difficult for the yeast to ferment, which is why a higher yeast pitch is recommended? Is that correct?
8. Package and carbonate to around 2.5-2.7 vol. CO2.
Do the steps make sense?
Thank you for taking the time to look over this thread.