The Witching Sour - Gose |
RECIPE INFO |
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by ChrisDitzler
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.067 |
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FG: 1.013 |
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ABV: 7.07%
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Bitterness: 4.25 (tinseth)
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IBU/OG: 0.06 |
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Color: 3.5° SRM
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Calories: 7.07 per 330ml
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FERMENTABLES |
| 66.7% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 25% |
0 |
Wheat - US |
39 |
1 |
Mash |
| 4.2% |
0 |
Acidulated Malt - DE |
27 |
3 |
Mash |
| 4.2% |
0 |
Caramel/Crystal 10 - US |
35 |
10 |
Mash |
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HOPS |
| 0 |
Hallertau |
Pellet |
Boil |
15 Minutes |
4.5 |
4.25 |
| 0 |
Hallertau |
Pellet |
Boil |
0 Minutes |
4.5 |
0 |
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YEAST |
| Fermentis Safale US-05 |
81% |
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OTHER INGREDIENTS |
| 3 |
each |
Lactobacillus |
0 minutes |
Boil |
| 10 |
each |
Lactic |
0 minutes |
Boil |
| 1 |
each |
Worlfloc |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash at 153°F for 90 minutes. Add 10ml Lactic Acid to bring to 4.9-5.1ph. Chill to 110°F, and pitch your Lacto culture (3 Goodbelly Mixed Berry Shots).. Kettle sour to the desired perceivable acidity level (Around 3.6ph - check at 16hr) Add 1.5lbs of frozen then thawed raspberries after 4 days of Primary. Ferment for 14 days total.
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