Hi everyone. I have a quick question about late addition dme brewing a gose. I've been trying to get my color as light as possible and routinely come up darker than anticipated. I know I can do a late addition with the dme but I'm coming to a point of confusion. I don't boil my wort at first. I get it to 165 and then drop it to 90 and sour it with lactobacillus. It then sits for two days until I boil it. This makes it impossible to do a late addition as I need all the wort to sour. From what I gather the late addition is to keep the color lighter. I'm using 50% pilsner and 50% wheat dme. What can I do to keep my color as close to straw as possible? Thanks everyone
Dme and color
- Thread starter shotfun
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Just shooting from the hip here, but one thing you could do would be to put the malt in only after getting your water to 165. Then the malt is not getting any chance to darken from the maillard reactions in the kettle. Then, when you do boil, keep the boil length as short as you can.
Using DME that is fresh as you can get it, helps, as it can darken over time, and, as you said, changing your ratio of pilsner DME to wheat DME could help.
Using DME that is fresh as you can get it, helps, as it can darken over time, and, as you said, changing your ratio of pilsner DME to wheat DME could help.
