landhoney
Well-Known Member
http://en.wikipedia.org/wiki/Gose
I just made a starter of Pedio last night, it supposedly produces lactic acid in greater amounts than Lactobacillus. And I want to add it to a bunch of beers, including a Gose style beer. I'm not sure Pedio works the same as Lacto though. The recipe below supposedly makes a good Gose without it, but I'd like to add Pedio to create a stylistically more accurate beer(or just better all around).
Its similar to a Berliner Weisse, some say more sour and some less, but includes oats, corriander, and salt. If anyone has had one, I'd be interested to hear your impressions.
Brew Type: All Grain Date: 2/24/2005
Style: Specialty, Experimental, Historical Beer Brewer: Dennis
Batch Size: 5.50 gal Assistant Brewer: Judy
Boil Volume: 7.39 gal Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Brewhouse Efficiency: 78.0 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
3.50 lb German Pale Malt (2 SRM) Grain 33.3 %
3.50 lb White Wheat Malt (2 SRM) Grain 33.3 %
2.00 lb Acid Malt (3 SRM) Grain 19.0 %
1.00 lb Munich Malt (9 SRM) Grain 9.5 %
0.50 lb Oats, Flaked (1 SRM) Grain 4.8 %
1.00 oz Hallertauer Leaf [4.8%] (60 min) Hops 16.4 IBU
1.00 oz Hallertauer Leaf [4.8%] (20 min) Hops 10.0 IBU
0.75 oz Coriander Seed (Boil 15.0 min) Misc
1.00 oz Sea Salt (Boil 45.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.054 SG (1.030-1.110 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.006-1.024 SG) Measured Final Gravity: 1.011 SG
Estimated Color: 5 SRM (5-50 SRM) Color [Color]
Bitterness: 26.4 IBU (5.0-70.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.2 % (2.5-12.0 %) Actual Alcohol by Volume: 5.1 %
Whatya think?
I just made a starter of Pedio last night, it supposedly produces lactic acid in greater amounts than Lactobacillus. And I want to add it to a bunch of beers, including a Gose style beer. I'm not sure Pedio works the same as Lacto though. The recipe below supposedly makes a good Gose without it, but I'd like to add Pedio to create a stylistically more accurate beer(or just better all around).
Its similar to a Berliner Weisse, some say more sour and some less, but includes oats, corriander, and salt. If anyone has had one, I'd be interested to hear your impressions.
Brew Type: All Grain Date: 2/24/2005
Style: Specialty, Experimental, Historical Beer Brewer: Dennis
Batch Size: 5.50 gal Assistant Brewer: Judy
Boil Volume: 7.39 gal Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Brewhouse Efficiency: 78.0 %
Taste Rating (50 possible points): 35.0
Ingredients Amount Item Type % or IBU
3.50 lb German Pale Malt (2 SRM) Grain 33.3 %
3.50 lb White Wheat Malt (2 SRM) Grain 33.3 %
2.00 lb Acid Malt (3 SRM) Grain 19.0 %
1.00 lb Munich Malt (9 SRM) Grain 9.5 %
0.50 lb Oats, Flaked (1 SRM) Grain 4.8 %
1.00 oz Hallertauer Leaf [4.8%] (60 min) Hops 16.4 IBU
1.00 oz Hallertauer Leaf [4.8%] (20 min) Hops 10.0 IBU
0.75 oz Coriander Seed (Boil 15.0 min) Misc
1.00 oz Sea Salt (Boil 45.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat
Beer Profile Estimated Original Gravity: 1.054 SG (1.030-1.110 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.006-1.024 SG) Measured Final Gravity: 1.011 SG
Estimated Color: 5 SRM (5-50 SRM) Color [Color]
Bitterness: 26.4 IBU (5.0-70.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.2 % (2.5-12.0 %) Actual Alcohol by Volume: 5.1 %
Whatya think?