Mash at 149 for 90 minutes with a Ph of 5.5 Sparge with 185 water. Collect 7.0 gallons in the kettle and boil for 15 minutes.
Cover and let cool to 115F. Added lactic acid (about 4 ml) to get the Ph to 4.6. Lactobacillus brevis 2 ltr starter, purge with CO2 (from picnic tap of Empty Keg going into headspace, and then wrap whole kettle in plastic wrap. Keep temp between 100 and 115 using therm wrap. Check pH after 24 hours. Target Ph is 3.3-3.8, preferably 3.4
Be prepared to boil and finish the beer after 24, 48, or 72 hours when target pH is reached. Pitch a 2 ltr starter of Brett (or US-05 for a cleaner ferment)
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Last Updated: 2017-08-03 20:51 UTC
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NEW Water Requirements:
Hoppy Gose with Brettanomyces
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Water Requirements:
Hoppy Gose with Brettanomyces
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
$
Yeast
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Other
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Cost Per Pint
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