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The Witching Sour - Gose

An Authentic Homebrew Recipe — by ChrisDitzler

RECIPE INFO

Author: ChrisDitzler - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 75%
Calories: 217
Boil Time: 60 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.06
OG: 1.067
- - -
FG: 1.013
- - -
IBUs: 4.25 (tinseth)
- - - IBUs
Color: 3.5° SRM / 6.9° EBC
- - - SRM
Alcohol: 7.07%
-% - -% ABV
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scale

FERMENTABLES

fermentable / amount / ppg / l / usage
2-Row - US, 0 (66.7%), 37 ppg, 1 L, Mash
Wheat - US, 0 (25%), 39 ppg, 1 L, Mash
Acidulated Malt - DE, 0 (4.2%), 27 ppg, 3 L, Mash
Caramel/Crystal 10 - US, 0 (4.2%), 35 ppg, 10 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Hallertau, 0 (Pellet), Boil, 15 Minutes, 4.5, 4.25
Hallertau, 0 (Pellet), Boil, 0 Minutes, 4.5, 0

YEAST

yeast / attenuation
Fermentis Safale US-05, 81%

OTHER INGREDIENTS

ingredient / amount / name / usage
Lactobacillus, 3 each, Boil, 0 minutes
Lactic, 10 each, Boil, 0 minutes
Worlfloc, 1 each, Boil, 0 minutes

NOTES

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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