100
edits
Changes
Gose
,no edit summary
'''Gose''' (''Goes-uh'') is a salty, sour, beer from Goslar, Germany that is brewed with at least 50% malted wheat. Gose has a low hop bitterness and aroma and gets a lemony character from the use of coriander. The straw like colored Gose (32-6 SRM) sits at a sessionable ABV around 3-5%, made up of mostly Pilsner and wheat. Gose is usually unfiltered, so some hazyness is to be expected.
==Milk the Funk Gose==
'''Steps'''
# step1-2 days before brewing make a 1l starter of 1.040 wort and add your vial of WLP644. Let it sit at room temperature till use. Also make 1l of 1.040 wort and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase cell count.# stepMash in at 145*f for 60 minutes, make sure to add the hops to the mash.# stepSparge as normal.# stepBring wort to a boil add salt and coriander and cut the heat.# Chill wort down to 95*f, transfer to a CO2 purged carboy or keg. Add the 1l 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.# Rack or transfer off as normal to bottles or a keg.
==References==