Gose thoughts? let me know what I can change

[AndDrink916]

OK, Gose...

5 oz of Rice Hulls
5 pounds of wheat malt
3.3 pounds of Pilsner 2 row
2 pounds of Acid Malt
Hops? Apollo just 7 grams gives me 12 IBU. Might use it since i have stock.
.5 oz Coriander Seed Ground
.75 Sea Salt
WLF029 German Ale

All Grain
5.5 gallon batch
Fly Sparge
Soft water profile
90 min boil
72% efficiency estimated

1.048 SG
12 IBU
3.5 IBU
5.0 ABV


let me know if you have any questions of if I should change anything.

 

[AndDrink916]

to add, most taken from the BYO recipe. But going to add some fruit puree to flavor.

 

[NHBrews]

Think your coriander and salt amounts look reasonable, they are very close to what I used in my gose (0.5oz crushed coriander, 0.6oz himalayan salt) and they were noticeable but not over powering.

I would mash with only a portion of the 2lbs of Acid Malt for 60 mins (target a 5.2-5.4ph perhaps). Add the rest of the acid malt afterwards and mash for an additional 45min.

I used a sour wort method, so not sure how tart you gose will come out. May be whorth having some food grade lactic acid on hand at bottling/legging time. Taste prior to adding priming sugar and if not sour enough add lactic acid to taste using a small cup to figure out the right amount to add.

 

[AndDrink916]

thanks! ok, I will take that advise on splitting up the acid malt. Is there a reason for that? Just like to know why it's done.

Pleading full ignorance on the Lacto. I will do some research on it. Any rule of thumb on how much to add and when? I assume in secondary or well after fermentation?

 

[NHBrews]

thanks! ok, I will take that advise on splitting up the acid malt. Is there a reason for that? Just like to know why it's done.

Pleading full ignorance on the Lacto. I will do some research on it. Any rule of thumb on how much to add and when? I assume in secondary or well after fermentation?

I suggested holding off on all of the acid malt because mash ph would likely end up well below ideal range of low 5s.

As far as when to add lacto (assuming you mean lactobacillus not lactic acid) there are different methods, I chose to sour wort to keep my cold side equipment bug free (see here for method I used/recipe: https://www.homebrewtalk.com/f127/gose-has-bready-doughy-aroma-518163/). Some prefer sour mash method which also keeps lacto on hot side equipment only.

If you are going to sour in primary you can do lacto first then saccharomyces (24-48hrs later?) to give the lacto a head start or both at the same time. Lactobacillus in the secondary would have very little left to eat and I would suspect would add minimal tartness.

Are you planning to buy commercial lacto bugs and use lacto from grains to make a starter? If you search for lacto starter you will find several examples on how to make one from grains and DME and/or apple juice. If you are buying lacto do a bit of research on the best to buy as some have very limited souring impact (e.g. http://www.themadfermentationist.com/2012/06/100-lactobacillus-berliner-weisse.html)