« on: March 28, 2013, 02:31:25 PM »
This is interesting as I have been researching this style of beer since I recently had the opportunity to drink a sample a lab Gose at Boulevard Brewing a couple weeks ago. They had a Hibiscus Gose on tap in the tasting room and I thought it was fantastic!
So I have been looking to put together a recipe to brew and have had the opportunity to trade emails with one of the head brews there. There process is to mash a traditional Gose grist. Then they cool the wort to about 35c and dose it with lactobacillus for the weekend in a CO2 purged vessel to prevent aceobacter. They allow the lacto to drop the pH to about 3.8 and then boil. The salt is added at the foinal 5 minutes and the hibiscus leaves are sacked and added at whirlpool.
I too followed up with him regarding the possible use of lactic acid in the boil or the use of acidulated malt in the grist and his reply was: " The straight addition of lactic acid, while able to sour would probably not yield the proper taste profile and taste more like lactic acid was just added" vs, the natural creation of lactic acid from the bacteria. As for the acidulated malt, his comment was that it would provide a taste profile more in line with the real thing and obviously easier for a home brew scale but still might not yet yield the more natural flavor profile that the bacteria provides.
Either way, I am curious for the input anyone may have. Reading Mosher's Radical brewing he has a recipe for Gose that lists the use of 15% acidulated malt for a 5 gallon batch and only .25tsp of salt at the end of the boil. My first thought was 15% seems like a lot and .25tsp only of salt seems like too small an amount to really come through.
Has anyone tried that recipe and what were/are their thoughts?