Gose Concept
Type: Gose.
ABV: TBD
OG: 1.050
PH: TBD
Malt:
6kg Pilsner
6kg Wheat
Adjuncts:
28g perle @ 45 min
32g salt @ 10 min
56g corriander seeds @ 10 min
0.5g yeast nutrients @ 10 min
Mash:
45 min @ 65*C
15 min @ 67*C
15 min @ 75*C
Instructions:
Post-rinse:
Cool to 36*C
Pre sour to 4.5pH with lactic acid after rinse (10mL?).
Pitch lacto (500 mL Biola). Sour 2-3 days to pH 3.0-3.6.
Measurements:
T0:
pH: 5.4
SG: 1.050
T+17.5h:SG: 1.050
pH: 3.84
SG: 1.050
T+41hSG: 1.050
pH: 3.34
SG: 1.050
Post-boilSG: 1.050
pH: 3.49
SG: 1.050
Notes:SG: 1.050
Forgot perle. Pitched at 10 min instead.