This has become a summer staple of mine. It's a quick little gose whose tartness is derived from acid malt. As I've found gose to only require a light bit of simple tartness, I don't see a need for the more complex flavors you get from using lactobacillus. The acid malt is added after 45 minutes of mashing so as not to interfere too much with mash pH. It's perfect for a hot summer day, you might find yourself reaching for one of these instead of a water!
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.048 SG
Estimated Color: 3.7 SRM
Estimated IBU: 6.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes
5 lbs - White Wheat Malt (2.0 SRM) - 48.8 %
3 lbs - Pilsner Malt (Ger) (2.0 SRM) - 29.3 %
2 lbs 4.0 oz - Acid Malt (add after 45min of mashing) - 22.0 %
0.17 oz Sorachi Ace [12.00 %] - Boil 60.0 min - 6.9 IBUs (could easily sub this, I went with Sorachi for the little bit of lemon and pepper but it likely doesn't contribute much)
0.60 oz - Coriander Seed, coarsely crushed (Boil 5 mins)
1.00 oz - Sea Salt or Kosher Salt (Boil 5 min)
Mash at 152*F
At bottling, add additional salt or lactic acid for tartness, to taste. Your water may be different from mine so it's hard to say what makes it just right. Let your palate decide.
Carbonate a bit high, 3.0 volumes of CO2 turns out nicely.