A quick no-boil sour today in the gose style. A light wheat beer with additions of salt and coriander. Similar to a Berliner Weisse, but generally less sour, and less likely to contain Brettanomyces. I've shot for the middle of the salt range with these additions, it's always possible to add more later.
I've describe my souring methods in earlier posts, but basically cool wort to 40c -> add probiotic Lactobacillus Plantarum tablets -> 48 hrs later pitch clean yeast. Generally it means a decent sour in the bottle within two weeks.
The acidulated malt is there to lower the initial pH and help head retention. Substitute this out for more Pilsner if you don't have it.
Brewing a double batch of this and I might add something to the other gallon. Dry hops? Brett? Fruit?
Gose - Double Batch (Berliner Weisse)
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol (ABV): 4.18 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 3.2 (Average)
50% Wheat Malt
44% Pilsner
6% Acidulated Malt
0.8 g/L First Gold (7.9% Alpha) @ 60 Minutes (Mash)
0.9 g/L Coriander Seed @ 0 Minutes (Boil)
1.0 g/L Pink salt @ 0 Minutes (Boil)
Single step Infusion at 63°C for 90 Minutes. Bring to boil and cool immediately
Fermented at 18°C with US-05 & Swanson's Lactobacillus Plantarum tablets
Notes: Mash Hops and remove with grain :7/26/2016 1:26:22 PM :
Bring to boil and then cool
Pitch Lacto and 24hrs later a clean yeast.
Recipe Generated with BrewMate