Gose

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homoeccentricus
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Gose

Postby homoeccentricus » Sun Feb 18, 2018 7:05 am

This is going to be a really stupid question. Is it possible to brew a decent Gose with lactic acid and Sauermalz only? Asking for a friend ;)
bjanat
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Re: Gose

Postby bjanat » Tue Feb 20, 2018 8:19 am

Probably not. Milk the funk is a good resource in general.
Why do you want to avoid lactobacillus?
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Ancient Abbey
German Brewing
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Re: Gose

Postby Ancient Abbey » Tue Feb 20, 2018 8:34 am

Is it possible? Yes, but sauergut would be much preferred for its overall digestibility and flavor profile.

I recommend skipping the mineral lactic acid and simply adjusting the percentage of sauermalt if you are not going to invest the time in making sauergut. Weyermann has some information on making berliner weisse using only sauermalt, which you can use as a guideline for making gose as well.

https://www.weyermann.de/usa/faq.asp?um ... sprache=10

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homoeccentricus
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Joined: Mon Jul 25, 2016 10:02 am

Re: Gose

Postby homoeccentricus » Tue Feb 20, 2018 8:58 am

It's a competition in the Netherlands organized by a macro brewer. They don't want any vicious stuff in their brewery.
Not that I'm going to participate. It's literally for a friend :)

The Weyermann link is interesting. But I guess a Berliner Weisse is more sour than a Gose, right? Haven't had a real German one yet...

Apart from that I've become interested in brewing a gose, but then with a proper method :)
bjanat
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Re: Gose

Postby bjanat » Tue Feb 20, 2018 9:06 am

A kettle sour is a bit better, the bacteria get killed in the boil.
bjanat
Apprentice Brewer
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Re: Gose

Postby bjanat » Tue Feb 20, 2018 9:06 am

homoeccentricus
Posts: 27
Joined: Mon Jul 25, 2016 10:02 am

Re: Gose

Postby homoeccentricus » Tue Feb 20, 2018 9:35 am

bjanat wrote:A kettle sour is a bit better, the bacteria get killed in the boil.


Also not allowed ;)

The ultimate question is of course wether it is überhaupt possible to make a decent Gose with only Sauermalz and lactic acid at one's disposal. My hunch is: no.
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Weizenberg
German Brewing
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Re: Gose

Postby Weizenberg » Wed Feb 21, 2018 3:34 pm

Why not try? If you really want to get to the bottom of it then I'm sure you will--given enough time.
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homoeccentricus
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Joined: Mon Jul 25, 2016 10:02 am

Re: Gose

Postby homoeccentricus » Thu Feb 22, 2018 3:21 am

Is there a lower limit to the acidity of the mash in terms of fermentability? I.e. how far below 5pH can I (he, this is literally for a friend) go? And is there a rule to calculate the final pH of the beer based on the pH of the wort?
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Weizenberg
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Re: Gose

Postby Weizenberg » Thu Feb 22, 2018 7:06 pm

Try.

Fear is never a good driver in all scientific and engineering activities.

Beer generally ferments down to the 4.x pH scale. I sometimes, erroneously, went below 5.1 in my boil ph adjustment back in the early days. I cannot say I didn't regret it and it's not investigated enough imo.

Try and share to get feedback quickly. Its a proven engineering method of the 21st century in many disciplines ;)

Courage.
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