My first, and so far only, successful lacto sour. This recipe came from a Facebook post within the New London Brew Club group.
Beer Info
Name | Gose #1 |
Style | Gose |
Est. OG | 1.056 |
Est. FG | 1.014 |
Est. ABV | 5.7% |
Volume | 2.75 gallons |
Efficiecy | |
Boil Length | 60 minutes |
Est. IBUs | 7 |
Est. Color | 3.6 |
Results
Actual OG | 1.044 |
Actual FG | 1.013 |
Actual ABV | 4.1% |
Packaged On | 2017-07-18 |
Carbonation |
Fermentables
% | Name | Color | Amount |
---|---|---|---|
Wheat (GE) | 3.25 lbs | ||
Pilsen (GE) | 2.125 oz |
Mash
Step | Type | Time | Target | Strike | Amount |
---|---|---|---|---|---|
1 | Infusion | 90 | 151F | 161F | 7 qts |
Boil
Time | Name | Amount | AA% | IBUs |
---|---|---|---|---|
60 | Perle | 0.2 oz | ||
15 | Irish Moss | 0.5 tsp | - | - |
10 | Corriander Seed | 0.5 oz | - | - |
10 | Salt | 0.25 oz | - | - |
Fermentation Steps
Step | Time | Temp |
---|---|---|
Primary | 10 Days | 68F |
Fermentation Ingredients
Name | Step | Amount |
---|---|---|
WY3068 | Primary | 1 pkg |
Notes
Kettle soured before boil with a handful of unmilled grain, heating pad kept wort @ 100F for ~5 days.