A nice refreshing tart limey gose, salt is just barely noticeable with coriander supporting the zestyness. Light but in no way watery, plenty of flavor. Sourness is perfect
Ingredients Bill:
5.25# Pils (German)
2.75# Wheat Malt (German
.40 oz Himalayan Salt (10 min)
2 Tbsp Coriander (5 min)
Zest of 6 limes (Flameout)
5 Capsules Swanson L.Plantarum Lactobacillus
US-05
Procedure:
Mashed at 152 for 60 minutes
Boiled for 15 minutes
Cooled down to 90°f
Pitched lacto and kettle soured for 3 days at 83°f
Brought back to boil for 15 minutes
Added Salt, Coriander, and Lime zest
Cooled, pitched yeast yada yada yada
I tried to add gelatin and so far (5 days) I've noticed no difference but then again the cloudyness makes it look like limeade
Ingredients Bill:
5.25# Pils (German)
2.75# Wheat Malt (German
.40 oz Himalayan Salt (10 min)
2 Tbsp Coriander (5 min)
Zest of 6 limes (Flameout)
5 Capsules Swanson L.Plantarum Lactobacillus
US-05
Procedure:
Mashed at 152 for 60 minutes
Boiled for 15 minutes
Cooled down to 90°f
Pitched lacto and kettle soured for 3 days at 83°f
Brought back to boil for 15 minutes
Added Salt, Coriander, and Lime zest
Cooled, pitched yeast yada yada yada
I tried to add gelatin and so far (5 days) I've noticed no difference but then again the cloudyness makes it look like limeade