Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.5 gal |
Mash |
Infusion |
-- |
145 °F |
60 min |
|
6.8 gal |
Sparge |
Fly Sparge |
-- |
170 °F |
60 min |
Starting Mash Thickness:
1.8 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1.40 oz |
Ground Coriander Seed
|
|
Other |
Boil |
0 min. |
|
10 ml |
Lactic Acid
|
|
Other |
Boil |
0 min. |
|
0.70 oz |
Salt
|
|
Other |
Boil |
0 min. |
|
1,600 ml |
Goodbelly (starter)
|
|
Other |
Primary |
1 days |
Target Water Profile
Balanced Profile
Notes
Milk the Funk Gose recipe:
- 1-2 days before brewing, make starters for lacto (recommend L. Plantarum and L. Brevis) and yeast
- Mash at 145°f for 60 minutes
- Sparge as normal
- Bring the wort to a boil, add salt and coriander, and then turn the heat off (no need to boil for more than a couple of minutes).
- Adjust PH to ~4.4 using lactic acid (start with 10ml and add more if needed)
- Chill the wort down to 105°f, and transfer to a CO2 purged fermenter or keg. Add the 1 liter of lacto starter. Allow it to sour for 24 hours. No external heating is required.
- After the souring phase, chill the soured wort down to ~70°F and pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional). 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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-11-02 18:21 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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