This is intended to be a simple sour gose but with salts normally found in a modern electrolyte sports drink. Due to the increased salts I will be adding them in secondary rather than boil.

Recipe

Malts and Sugars

• 2# Great Western Pilsen
• 2# Great Western White Wheat Malt
• Rice hulls

Hops

• 0.15 oz El Dorado 11.6% - Boil - 30 min
• 0.1 oz El Dorado 11.6% - Boil - 4 min

Yeast

• Philly Sour
• US-05

Mash

Mash volume 9L Mash target 147F Strike temp 155.8

Sparge volume 21L Sparge target 167F

Water Modifications

De-chlorinated by leaving out for several days, the first days uncovered in the boil kettles and then transferred into 5g water jugs without lids

4mL lactic acid added to mash water in kettle.

Brewday Notes

0742 Mash started

0755 Mash temp is 145.2 and mash pH is 5.41 (read at ~72F) Added around .5mL of lactic acid

0855 Mash out done

0906 Sparge started with 169.7F water. I went a bit highter on the sparge temp because the mash sat for a bit without water in it.

Fermentation

Refractometer Readings

SG:

OG:

FG:

ABV:

Tasting Notes