Gose 2017

>> Saturday, April 22, 2017

Today I'm brewing a Gose, basically the same recipe I brewed a couple yeas ago. The biggest difference this round is I'm kettle-souring rather than souring post-boil. The souring culture and process is basically the same as my recent Sour IPA. Here's the recipe as I brewed it today:

3.0# Avangard Pilsner Malt
4.5# Weyermann Pale Wheat Malt
0.5# Weyermann Acidulated Malt
0.5# Rice Hulls
1.3ml Hop shot (60 min)
28g Coriander (whirlpool)
21g Trader Joes Himalayan Sea Salt (whirlpool)
Wyeast Yeast Nutrient
GoodBelly SuperShot
WLP029 German Ale/ K├Âlsch Yeast

Mash at 149F for 60 minutes, collect 6.75-7 gallons and heat to 170F for 10 minutes.  Chill to 100F, pitch lactobacillus culture and sour until desired pH is reached. On boil day, 90 minute boil. Ferment at 67F.

Brewing Notes
No issues. Pre-sour gravity was 9P (1.035).

Update 4/30/2017
I finished the boil on this beer yesterday. Everything went smoothly. pH was down to about 3.48.