Gose Concept
Type: Gose.
ABV: TBD
OG: 1.056
PH: TBD
Malt:
3kg Pilsner
3kg Wheat
Adjuncts:
14g perle @ 45 min
16g salt @ 10 min
28g corriander seeds @ 10 min
0.25g yeast nutrients @ 10 min
Mash:
45 min @ 65*C
15 min @ 67*C
15 min @ 75*C
Instructions:
18L sparge water heated to 66*C
Post-rinse:
Cool to 40*C
Pre sour to 4.5pH with lactic acid after rinse.
Pitch lacto (NicoPro Ferie). Sour 2-3 days to pH 3.0-3.6.
SG post first boil: 1.044
Volume: 30L
Measurements:
Day 2 @1600
pH: 3.86
SG: 1.044
Day 3 @ 0020SG: 1.044
pH: 3.90
Day 3 @ 1052
pH: 3.94
Just letting temperature drop slowly here towards 30*CDay 3 @ 2200
pH: 3.90
Notes:
pH meter did not work, so had to get a replacement. 5mL of lacto was pitched to attempt to get the wort close to 4.5pH, however no measurements from brewing day available.
pH: 3.54, SG 1.010