Got it...
Prost!HTH!We use Weyermann Wheat and Pilsner - 60/40 ratio, ferment with WYeast 1007, use Himalayan Sea Salt and fresh crushed coriander and Hallertau hops. O.G. is around 1.045 and F.G. around 1.007, 12 IBU and 3 SRM. Use your preferred souring method (we shoot for 3.3-3.4 PH) and play around with the salt/coriander quantities (start low and work up) until you get the flavor you want.Hey Rich!Glad you liked the Gose!
[font="arial, sans-serif;font-size:13px;"]- Greg[/font]
Thanks!
That was pretty close to the first batch I made except it was 60/40 pilsner/wheat with a smidge of Munich thrown in. I even used the Himalayan sea salt. I think I'll use more wheat this time. It will work better with the Hibiscus.