2 hour mash

[Cornish Knocker]

I've come across a Gose recipe I like the look of. However, the mash schedule is 60 mins for the pilsner and wheat malt etc, then you add the acidulated malt and mash for a further 60 mins.

Can anyone explain the reason for that.

Many thanks

 

[Galena]

Not really, but I always thought that acidulated malt was used as a way of reducing the pH rather than adding acid, so surely it's use would be dependent on your water profile?

 

[Hanglow]

Higher mash pH can assist making a cloudier beer, so it could be that. Or is so much acid malt being added that it is for flavour? Gose is a sour beer style and adding lots of acid malt sounds like something a homebrewer would come up with to make it, even though that is not the correct way

Whats the recipe?

 

[dmtaylor]

Higher mash pH can assist making a cloudier beer, so it could be that. Or is so much acid malt being added that it is for flavour? Gose is a sour beer style and adding lots of acid malt sounds like something a homebrewer would come up with to make it, even though that is not the correct way

Whats the recipe?

I agree. Sounds like a cheater method. If you were going to add lacto yourself, then you don’t need the acidulated malt at all.

 

[Sadfield]

IIRC many of the later commercial Goses were done this way.

The first hour is to mash the bulk of the grain at optimum pH, then the second hour to get the lactic character.

 

[Cornish Knocker]

Thanks guys. I've been looking into this a little more. The recipe states 1kg (20%) of acidulated malt and if you're using this amount of acid malt it's going to drop the wort ph too low so you need to do a secondary mash. That's what I've read anyway.