13,601
edits
Changes
Gose
,no edit summary
* 4.0 ABV
* 2 SRM
* No hops; if hops are required then ~3-4 IBU from mash hops
* Mash 60min @ 145°f
===== Hops =====
No hopsif possible. If hops have to be used:{| class="wikitable sortable"! Hop !! Weight !! Use !! Alpha Acids|-| Golding (UK)||2 oz||Mash||8 AAU|-|}
===== Yeast / Bacteria =====
'''Steps'''
# 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
# Mash in at 145°f for 60 minutes; if hops have to be used in the recipe, make sure to add the hops to the mash.
# Sparge as normal.
# Bring the wort to a boil, add salt and coriander, and then turn the heat off.