i brewed my second beer today

[grod31]

So today i brewed a gose. It's my second batch but possibly the first i will be able to drink. Of course i made mistakes, eh you live and you learn.My first batch i did outside with fire so i had a lot more wort boil away.This time i used an electric stove and not much evaporated.This is a 3 gallon batch. I was expecting 2 gallons to evaporate and 2 gallons to remain in the grain.

3 lb- malted wheat 50.0%
1.5 lb 2 row 25.0%
1 lb pilsner DME 16.7%
.5 lb acidulated hops 8.3%
Lactobacillus delbruckii

I'll walk you through what i did and why i did it, please critique.
I brought 4 gallons to 155 and poured in only the malted wheat in my mash tun.Waited one hour. during that time brought another 3 gallons of water to 145. I added the 2row and acidulated malt along with an additional 3 gallons into the mash tun.Let sit for 50 mins.I then poured pitchers of sparge water down the back of the mash tun for 10 mins.I Had to add the 2row later on with the acidulated because it was mixed together.

I ended up with 5.5 in my kettle with 1.7 gallons in an additional pot(not planed for)
when the 5.5 gallons started to boil i added 1 pound of pilsner DME.
10 mins into boil 1/2 ounce of aged german perle hops.
10 mins from flame out i added 13 grams of salt and 10 grams of coriander that i just crushed. 3.5 grams of that i roasted.
I decided on 10 grams of salt originally but when i added that ratio to a gallon of water i didn't taste anything I decided to add an extra gram of salt a gallon.
My gravity after the boil is 1.026-1.30 @ room temp
Right now i have my 3 gallon carboy submerged in a tote with a fish tank heater.
i did everything in the same ratio for the additional gallon.
when the temp hits 95 add Lactobacillus delbruckii 60 billion cells and gigayeast fast souring lacto 100 billion cells
In a few days i will add giga yeast weisse blend.
L. delbrueckii is whats called homofermentive meaning it only produces lactic acid. L. brevis is heterofermentative and will produce lactic acid and alcohol.
Thanks for listening.

my gravity seems low should i add some dextrose when i add the berliner blend nin a few days?

[grod31]

cool story bro.

[bazookazilla]

Sorry Grod. I've got no answer. I enjoy drinking gose, but don't really have any idea as to how making them goes. Have you listened to many of the Sour Hour podcasts? I haven't, but it seems like they would have discussed kettle soured beer at least a little if not a lot.

[brewinhard]

Wow. You have a ton of extra work going on there. Not sure why you didn't mash all the grains together at a 1.5 qt/# ratio. Even with that small amount of acid malt in the mash your pH would've been fine. Besides, you want the beer to be sour, so if it brought your pH down to a low 5.2, you still would be just fine.

Also seems like a ton of salt and coriander for only a 3 gallon batch, but the final product will tell your pallate more.

[grod31]

i didn't add the acidulated malt at the same time because this stuff is strong my first batch i only put 1 pound in with 18 other pounds of grain and my ph was less then 5. I thought i was doing the right thing :shrugs shoulders:

As far as the the ratios of salt and coriander/ your correct only time will tell.
it was hard to make a decision basted off what other people did so i did it by taste.
i saw recipes with wheat call for almost half an ounce per gallon.i think the ocean is less salty then that lol
Does the salt throw off the hydrometer? I'm only getting a reading of 1.027 this will yield me not much more than 2% alc. i really want more then that, i am going to add 12 oz agave syrup to my 3 gallons at the 48 hour mark when i add the berliner mix.
according to the math i did that will give me about 1% more alc.It will also give me a dry finish which i do not mind for a gose.

[grod31]

i have a pure lacto krausen today i was worried nothing was going on in there

[grod31]

added 12 oz agave syrup and my berliner mix to the 100% lacto mix today. 60 hours at 80-95. now dropped to 74 for the sacc.
no noticeable tartness.

[grod31]

feck, went to check them this morning.
they blew off their tops, krassuen in puddles around the base of the carboy. They have been exposed to oxygen for an unknown amount of hours now.
it smell like a sourdough bread factory up in there
feck.

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Just the airlock lid and the tube cover came off. The actual airlock and stopper where still in there. although its unfortunate it seems that the C02 that blew off the lid will also keep the beer safe.