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#61 StankDelicious

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Posted 08 July 2014 - 01:21 PM

Got it...

 

Hey Rich!
 
Glad you liked the Gose!
 
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.
 
HTH!
 
Prost!
 

[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.


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#62 StankDelicious

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Posted 13 July 2014 - 07:46 PM

Sour mash, engaged! Starting PH 4.6.

 

Posted Image


Edited by BigBossMan, 13 July 2014 - 07:54 PM.

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#63 miccullen

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Posted 14 July 2014 - 07:31 AM

any chance someone can post a dumbed down process for doing this?


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#64 StankDelicious

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Posted 14 July 2014 - 01:40 PM

any chance someone can post a dumbed down process for doing this?

I'm mashing (batch sparge) like I normally do. Leave the strike water and grain in the tun and let it cool to below 120F. Add a handful of grain and stir it in. Cover the top with plastic wrap to minimize the O2. Then maintain the temp between 90-120F so the lactobacillus can grow. I think the sweet spot is right around 100F but my aquarium heater will only get it to a smidge under 95F. I'm not going to stress over that. Check it every 12 hours until you reach the desired sourness. Drain and hit it with your sparge water and brew like usual.


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#65 miccullen

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Posted 14 July 2014 - 02:47 PM

I'm mashing (batch sparge) like I normally do. Leave the strike water and grain in the tun and let it cool to below 120F. Add a handful of grain and stir it in. Cover the top with plastic wrap to minimize the O2. Then maintain the temp between 90-120F so the lactobacillus can grow. I think the sweet spot is right around 100F but my aquarium heater will only get it to a smidge under 95F. I'm not going to stress over that. Check it every 12 hours until you reach the desired sourness. Drain and hit it with your sparge water and brew like usual.

when if at all do you use the sour malt?


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#66 StankDelicious

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Posted 14 July 2014 - 08:02 PM

when if at all do you use the sour malt?

I used the acidulated malt in the mash to bring bring down the PH and give the lacto a head start. Once the mash is done and it is under 120F, just throw in a handful of regular old 2-row.

 

It was pretty sour at the 22 hour mark, so I decided to stop there. It was around 3.6-3.8 PH. It is hard to tell with the strips.


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#67 matt6150

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Posted 14 July 2014 - 08:10 PM

I used the acidulated malt in the mash to bring bring down the PH and give the lacto a head start. Once the mash is done and it is under 120F, just throw in a handful of regular old 2-row. It was pretty sour at the 22 hour mark, so I decided to stop there. It was around 3.6-3.8 PH. It is hard to tell with the strips.

What is the purpose of the handful of 2-row? So what is your next step after your 22 hour mark?
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#68 StankDelicious

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Posted 14 July 2014 - 08:27 PM

What is the purpose of the handful of 2-row? So what is your next step after your 22 hour mark?

 

There is lactobacillus on all grain. No need to buy some from the LBS.

 

Once you reach your desired sourness, then drain from your tun into your boil kettle. Batch sparge and boil like normal.


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#69 matt6150

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Posted 14 July 2014 - 08:31 PM

There is lactobacillus on all grain. No need to buy some from the LBS. Once you reach your desired sourness, then drain from your tun into your boil kettle. Batch sparge and boil like normal.

Gotcha. So are you brewing this now then?
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#70 StankDelicious

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Posted 14 July 2014 - 09:37 PM

Finalized recipe. I had to use Mt. Hood because my dumbass forget to pick up some Hallertauer and went with Wyeast 1007.

 

Batch Size: 6 gallons

 

4.00 lb Pilsner (2 Row) Ger 3.00 lb Wheat Malt, Ger

1.00 lb Acidulated Malt

0.50 lb Munich, Light Ger 0.5 oz Mt, Hood [5.5%] (45 min) Hops 10.17 IBU 0.75 oz Coriander Seed (Boil 10.0 min) Misc 0.90 oz Himalayan Sea Salt (Boil 10.0 min) Misc

0.50 tablet Whirfloc

1.50  oz Hibiscus Flowers (Dried) - Steep 30 mins Wyeast 1007 German Ale

Mash at 150. 60 min boil.

Measured SG: 1.038

Gotcha. So are you brewing this now then?

 

Yup. Steeping the Hibiscus now.


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#71 StankDelicious

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Posted 15 July 2014 - 12:40 AM

I gotta say the wort was damned tasty. Can't wait to see what the yeasties do to it.


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#72 matt6150

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Posted 15 July 2014 - 04:13 AM

Awesome, very interesting brew! When this is done and you are interested in a bottle trade let me know. I would love to try it.
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#73 StankDelicious

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Posted 15 July 2014 - 07:41 AM

Awesome, very interesting brew! When this is done and you are interested in a bottle trade let me know. I would love to try it.

I'll set aside a couple for you. Will you be at Mashout? I'm bringing that keg with me.


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#74 matt6150

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Posted 15 July 2014 - 08:37 AM

I'll set aside a couple for you. Will you be at Mashout? I'm bringing that keg with me.

I really want to, still trying to make it happen. I would have to skip one of my good friends bachelor party for it and also a vehicle getting up there to haul everything is a problem.
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#75 StankDelicious

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Posted 15 July 2014 - 02:10 PM

I really want to, still trying to make it happen. I would have to skip one of my good friends bachelor party for it and also a vehicle getting up there to haul everything is a problem.

Tough choice, I hope you can make it,


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#76 StankDelicious

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Posted 29 July 2014 - 10:17 PM

Just kegged and pulled a sample. Not a bad first effort with this method/recipe. I think I would back off of the salt just a tad and go with .75 of an ounce.  I might let the sour mash go just a bit longer as well. I'll let Guest, mack and matt be the judge of my efforts at Mashout.

 

FG: 1.010

 

ETA: Sourness is fine. Still should back of the salt a wee bit.


Edited by BigBossMan, 29 July 2014 - 10:34 PM.

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#77 matt6150

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Posted 30 July 2014 - 07:06 AM

So far of the commercial examples of Gose I have had I thought they could have used more salt. So this one sounds good.
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#78 StankDelicious

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Posted 30 July 2014 - 09:38 AM

So far of the commercial examples of Gose I have had I thought they could have used more salt. So this one sounds good.

Think sour, tart, carbonated, hibiscus gatorade. :P


Edited by BigBossMan, 30 July 2014 - 09:38 AM.

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#79 miccullen

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Posted 30 July 2014 - 10:51 AM

Think sour, tart, carbonated, hibiscus gatorade. :P

with alcohol


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#80 StankDelicious

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Posted 30 July 2014 - 02:02 PM

We will be needing electrolytes...

Brondo brand Gose: Now with electrolytes!

with alcohol

Mmm alcohol.


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