I plan on brewing 18g of Gose for my next beer. 15# wheat, 14.75# pils, and 2.5# acidulated(7.8% of grist) malt along with a 1# of rice hulls.
My current plan is to mash with the wheat and pils for 45 min and then add the acidulated malt for another 45min.
During the last 10 min of the boil ill add 1.5oz of sea salt, then add 1oz of crushed coriander at 5 min.
Anybody brew something similiar or use that much acidulated malt before? I am contemplating doing a seperate mash (2.5# acid malt with 2# of pils) and then adding it into the mash mash after an hour and then raising the temp for a mash out.
