Notes: The Milk The Funk Gose is an 8 gallon (8 gallons in the fermenter) recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.
No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):
Golding (UK) 2 oz Mash 8 AAU
Steps:
1) 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
2) Combine extracts with water.
3) Bring the wort to a boil, add salt and coriander, and then turn the heat off.
4)Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions. http://www.milkthefunk.com/wiki/SourWorting#Howto_Pre-Acidify
5) Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
6)After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
7)Rack or transfer off as normal to bottles or a keg.
Note about the extract version: Devin Bell has also used 70% wheat DME to 30% pilsner DME and 100% wheat DME with good results. Briess CBW® Bavarian Wheat DME is 65% wheat and 35% barley.
See also: http://www.milkthefunk.com/wiki/Gose |
