Home_alone1
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- Dec 6, 2017
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so I’m going to brew my first sour as a Gose , I’ve read the Fal Allen book and want to make something more traditional.
My plan is to use 50/50 raw wheat/pils malt
10 gallon batch
1.040 OG
Boil 15 min , add 2oz Indian coriander, cool to 110 and transfer to fermentors, pre acidity to 4.2 ph and pitch lacto planterum . My fermentation chamber can hold mid 80’s temps . Once sour to taste pitch wlp029 and a little Brett and ferment cool to reduce ester formation.
Bottle to 3 volumes in heavy 750ml bottles.
Anyone have any critiques to my plan? Doing it next Sunday and have just about everything i need.
My plan is to use 50/50 raw wheat/pils malt
10 gallon batch
1.040 OG
Boil 15 min , add 2oz Indian coriander, cool to 110 and transfer to fermentors, pre acidity to 4.2 ph and pitch lacto planterum . My fermentation chamber can hold mid 80’s temps . Once sour to taste pitch wlp029 and a little Brett and ferment cool to reduce ester formation.
Bottle to 3 volumes in heavy 750ml bottles.
Anyone have any critiques to my plan? Doing it next Sunday and have just about everything i need.