sifty
Landlord.
Reading the Christmas beer ideas thread inspired me to attempt a tart, summery brew for our southern hemisphere holiday. I'm intrigued by the salty, coriander infused kettle soured Gose style, even though I don't like sours as a rule (or coriander). I'm even adding some fruit after seeing the Homebrew Challenge Gose video where they evidently enjoyed the passionfruit flavour and aroma, so essentially I'm making a beer for other people as a technical exercise.
Generally Gose recipes are around 50:50 wheat/pilsner but I'm not a massive wheat fan so tweaked it towards the pils side. Also added oat hulls to prevent a stuck mash (for some reason we cannot get rice hulls in NZ) and I'm using Lactobacillus plantarum for the souring process. The amount of salt and coriander also has huge variation between recipes, I ended up using 28g of salt after comparing recipes and tasting a sample of 1.25g in 1 litre of water, it wasn't noticably salty but had a tang to it that was similar to gatorade type sports rehydration drinks. Most recipes call for one of the noble hops, but I had some galaxy available and they are supposed to impart a passionfruit flavour so went with those, with a reduced boil time to allow for the increased AA%...
Generally Gose recipes are around 50:50 wheat/pilsner but I'm not a massive wheat fan so tweaked it towards the pils side. Also added oat hulls to prevent a stuck mash (for some reason we cannot get rice hulls in NZ) and I'm using Lactobacillus plantarum for the souring process. The amount of salt and coriander also has huge variation between recipes, I ended up using 28g of salt after comparing recipes and tasting a sample of 1.25g in 1 litre of water, it wasn't noticably salty but had a tang to it that was similar to gatorade type sports rehydration drinks. Most recipes call for one of the noble hops, but I had some galaxy available and they are supposed to impart a passionfruit flavour so went with those, with a reduced boil time to allow for the increased AA%...