Strawberry Gose, Kettle Soured

1.) Mill the grains fine and heat water to a temp of 157°F.

2.) Add lactic acid as needed to target a mash pH of 5.2.

3.) Hold the mash at 150°F for 60 minutes.

4.) Heat wort to 180°F and hold for 8 minutes to pasteurize.

5.) Chill the wort to 95°F , leave in brew kettle, do not aerate.

6.) Add the inner contents of the 4 Swanson capsules to the keg.

7.) Place layer of plastic wrap on top of the wort and seal the lid on with plastic wrap.

8.) Control temperature of fermenter to 95°F and allow wort to sour for about 20-36 hours, until the pH drops to about 3.5-3.6.

9.) Heat the wort back up to boiling for 60 minutes adding adding sea salt, coriander and yeast nutrient according to the ingredient list.

10.) Chill the wort to 68°F or cooler and transfer into fermenter add A01 yeast and ferment at 68°F.

11.) Place berries on cookie sheet and allow to partially thaw, then chop up into smaller pieces. Allow to thaw until near completely thawed, then put back into freezer on sheet to refreeze. After 2-3 cycles of thawing and refreezing place into primary fermentation after the yeast slows down.

12.) Ferment at 68 °F (20 °C), until the sugars in the berries are fermented out, about 1.005-1.007 FG.

Note: The strawberries create an great deal more trub. I would consider adjusting recipe volume and/or grains to accomodate additional one gallon of wort. Recipe as above yielded 42 - 12oz. bottles.