Oh, I literally just cobbled it together from what little info I could find. Haven't tried it, have no idea what grains Lagunitas actually uses, just looking at the color and my memory of the taste. As for the rest, just the anecdotal info that that's their house yeast, plus the OG and IBU info they provide, and my own knowledge of making kettle soured goses. (Aunt Sally should probably be a little less sour than a gose, so you might just want to sour for a day instead of two. I'd guess a pH around 3.5-3.6?Thanks! Your recipe is the only one I’ve been able to find. How did it turn out?
Awesome, glad to hear it! What Wyeast strain did you use exactly? The ESB?So I brewed it up several weeks ago and opened one up last night. Not quite Aunt Sally but a fantastic brew and very close. I used 1 Good Belly and simply dumped it in a carboy and kept at 100° for 48 hours then boiled it. Didn’t think about fermentation reducing the sugar. Even so it’s not overly sour but next time I’ll boil after 24 hours. I’d also increase the dry hop amount by about 50% to provide additional aroma. Aroma is great now but I’d like more. Used Wyeast with no starter and had no problems. Delicious! I’d buy it as is at local pub if it was on tap. Thanks for the assist!