13,591
edits
Changes
Gose
,fixed order of steps (when to lower pH)
# Mash in at 145°f for 60 minutes; if hops have to be used, 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.
# Adjust PH ~4.2 to limit growth ''Clostridium butyricum'' and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions.
# Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
# After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.