First time Gose

[stijn26]

Hi,

OG: 1.040
FG: 1.007 predicted
Batch size: 21 liters

Grist:
80% pils
10% malted wheat
10% oat flakes
Mash for 90 min at 65 degrees celsius.

Boil:
Magnum 60 min bittering addition, looking for 22 IBU.
Hallertau Blanc Whirlpool addition, 1,5 gr per liter.
Sea Salt: 20 grams

Yeast: Lallemand BRY-97, ferment at 19 degrees celsius.

Going to split the batch up in 3 buckets, one without anything added, one with cherry natural extract, one with a dryhop (any recommendations?).
At bottling I will drop the PH quick and easy to 3.8 PH with lactic acid.


Any comments?

 

[Vale71]

Loose the oats and get the wheat malt up to at least 50%. Gose is after all a particual style of Wheat Beer. Do not exceed 15 IBUs at most.

 

[Miraculix]

Don't know, but wouldn't sour with acid but with bacteria. My guess is that they contribute more than just a pH drop.

 

[Gnomebrewer]

Any comments?

Feel free to brew what you want (and it may turn out to be amazing), but that to me looks like a muddled mess.

If you want to brew a tried and true gose, give this a go
http://www.milkthefunk.com/wiki/Gose
Or better still (IMO) pitch lacto and yeast at the same time rather than kettle souring.
Then split your batch three ways to try the cherry extract and dryhop (or try adding a 'hop tea').

 

[blizz81]

Omega OYL-605 produces a great kettle-soured gose, and doesn't require any equipment/effort to hold temps around 90. Just a split brew day. You can chill your mashed wort down to about 95*F, pitch, wait two days, and boil/proceed.

I agree on wheat at 50%+ of grist. I seem to find commercial gose examples that miss this mark.

 

[cactusgarrett]

Adding acid to bottling as your primary means of getting lactic acid will not a gose make. Especially if you're bringing it to just 3.8 pH. And IF you do shoot for a more traditional gose - LAB to produce lactic acid - 22 IBU will most certainly prevent the LAB from working its magic.