Yikes, 3 grams. I was going to use 14 grams and that was on the low end of what I've seen recommended. Some people recommend more than 28 grams for a 5 gallon batch!
No way I want to use 14 grams if 3 grams is even slightly noticeable.
I'll definitely post my thoughts as I go through the process and my results.
There's a lot of variables that go into determining spicing in these types of beer. Some people like them more aggressively spiced than others and that can play a tremendous role. Fresh versus powder can be a critical issue. Powder coriander is usually fairly old and has lost some of its potency by the time it is used. The type of coriander matters; Indian coriander is usually more potent than European coriander. Acidity will also play a role. The more sour the gose the more the spices will stand out in the same way adding acid to food brings out flavors. Three grams might be right for your beer but I would make sure I had more on hand to add if you find that volume is too light for your preferences.
Thank you for the response. I was trying to do a bit more research and planning before following up, and then got tied up brewing an APA last weekend, so sorry for the delay.
I think I'm going to shoot for a pH of somewhere about 3.6 or so. From what I can tell, that should be fairly tart in this style of beer without being completely mouth puckering. Any feedback on the pH from people with experience would be appreciated.
I'm going to start with 12 grams of pink sea salt.
As far as the coriander, I'm wondering if there is also a difference (besides the differences you noted) between roughly crushing and finely grounding the seed? A lot of the people mentioning 14 to 28 grams were roughly crushing the seed, while duboman uses 3 grams of finely crushed.
I am going to use high quality Indian coriander and probably doing a rough crush with a rolling pin.
Going for it this weekend!
Oh yeah, definitely decided on WY1007 for the finishing yeast.