Tri-boil Gose
Type: Gose.
ABV: TBD
OG: 1.044
OG: 1.012
PH: TBD
Malt:
6kg Pilsner
6kg Wheat
Adjuncts:
28g perle @ 45 min
32g salt @ 10 min
49g 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 (NycoPro Ferie). Sour 2-3 days to pH 3.0-3.6.
Measurements:
T0(1830):
pH: 4.39
SG: 1.046
T1d+4(2225):SG: 1.046
pH: 5.00
T2D(1830):
pH: 4.06
T3D(1830):
pH: 3.84
T4D(1830):
pH: 3.74
sG: 1.041
T6D(1830):sG: 1.041
pH: 3.50
sG: 1.040
Notes:sG: 1.040
- T24 boil accidentally started. Reached 57*C before turned off, cooled down, re-covered with film and repitched lacto.