1.Mash at 147F for 60 minutes @ 1.25 qt/lb or around 10 qt. Use a calculator for your mash-in temp
2.Sparge @ 168F for 30 minutes with remaining boil volume.
3.Bring to a boil for ten minutes. While the wort is boiling, mix up sanitizer and sanitize everything that will come into contact with wort from here on out - it will be highly vulnerable to infection for the next couple of days.
4.Use lactic acid to slowly bring the pH down to between 4.6 and 4.5 - this will inhibit unwanted bacterial growth. Add the lactic acid at no more than 1ml at a time. Move and meaure slowly.
5.Cool wort, in an ice bath or whatever you have, to 95F. Open lacto with sanitized scissors and add lacto to kettle.
6.Use plastic wrap to cover wort, all the way down to the surface, leaving no air in to touch the wort in the kettle. Put the lid on the kettle and tape it sealed.
7.Insulate the kettle to keep as much heat in as you can. Place the kettle someplace it will get little to no airflow from, say, an AC vent. You want the kettle to stay as close to 90-95F as possible for the duration of the kettle sour process.
8.Starting at around 12 hours, check pH every two hours or so until it gets close, then once an hour. Once the pH reaches 3.6-3.5, you are good to go. DO NOT overshoot, as there is a huge difference in sourness between 3.5 and 3.2 or so.
9.Bring the kettle out to your heat source. Remove the tape, lid, plastic, etc., and bring to a boil. Once the wort starts boling, scoop off the scum that comes to the top and discard it.
10.While you await the boil, zest six limes and a large orange. You will add the zest of two limes to the flame-out, and the rest of the zest to a tincture.
11.Add hops additions per schedule, along with 1/2tsp Irish Moss @ 15 minutes.
12.At flame-out, at 10G of toasted coriander seeds; 10G of dried bitter orange peel; 10G sea salt; and flame-out hops.
13.Cool to 68F, strain into fermenter, and pitch.
14.Add remaining lime and orange zest to 300ml of GOOD tequila in a clean bottle.
15.Strain tincture and add to fermenter at 1-2 days remaining.
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Recipe Facts
Captain Dan and Skipper Cindis HOIST Vineyard Lake...
{"RecipeId":71253,"RecipeTypeId":10,"OriginalRecipeId":67316,"UnitType":"s","IbuFormula":"t","CreatedBy":104065,"Name":"Captain Dan and Skipper Cindis HOIST Vineyard Lake Boat-A-Rita Ale","Description":"A kettle-soured Gose with tequila, lime zest, orange zest, salt, and coriander - perfect to cool down on the lake. HOIST!!","ImageUrlRoot":"/img/r/1a/1ac6cb3e-0abf-458b-a8df-489084e7f67e","StyleId":"27A-A","StyleName":"Gose","BatchSize":3,"BoilSize":3.7,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1561419939643)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.059875,"Fg":1.01137625,"Srm":5.8917492123175164,"Ibu":27.881051161259919,"BgGu":0.46565429914421652,"Abv":6.25633875,"Calories":200,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"27","Amt":"2","Ppg":"37","L":"2","Use":"Steep","Id":"378498","IngId":"590","Name":"Wheat Malt - DE","CustomName":"","Rank":"1"},{"Per":"13","Amt":"1","Ppg":"37","L":"4","Use":"Steep","Id":"378499","IngId":"588","Name":"Vienna - DE","CustomName":"","Rank":"2"},{"Per":"53","Amt":"4","Ppg":"37","L":"1","Use":"Mash","Id":"378500","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"3"},{"Per":"7","Amt":"0.5","Ppg":"35","L":"20","Use":"Mash","Id":"382097","IngId":"25","Name":"Caramel/Crystal 20 - US","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.3","Ibu":"12.4631740154169","Id":"404797","IngId":"286","Name":"Hallertauer Mittelfrüh","CustomName":"","Rank":"1"},{"Amt":"0.25","Type":"Pellet","Use":"Boil","Min":"45","Day":"0","AA":"4.3","Ibu":"5.72046112896998","Id":"404777","IngId":"286","Name":"Hallertauer Mittelfrüh","CustomName":"","Rank":"2"},{"Amt":"0.25","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"3.8","Ibu":"4.23225358433184","Id":"404778","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"3"},{"Amt":"0.5","Type":"Pellet","Use":"Boil","Min":"15","Day":"0","AA":"3.8","Ibu":"5.46516243254115","Id":"404779","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"4"},{"Amt":"0.25","Type":"Pellet","Use":"Boil","Min":"0","Day":"0","AA":"3.8","Ibu":"0","Id":"404780","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"5"},{"Amt":"0.25","Type":"Pellet","Use":"Boil","Min":"0","Day":"0","AA":"4.3","Ibu":"0","Id":"404781","IngId":"286","Name":"Hallertauer Mittelfrüh","CustomName":"","Rank":"6"}],"Yeasts":[{"Atten":"0.81","Id":"105788","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[{"Amt":"0.5","Unit":"tbsp","Use":"FlameOut","Id":"72572","IngId":"8","Name":"Coriander","CustomName":"","Rank":"1"},{"Amt":"0.3","Unit":"oz","Use":"FlameOut","Id":"72573","IngId":"10675","Name":"Bitter Orange Peel","CustomName":"","Rank":"2"},{"Amt":"6","Unit":"each","Use":"Secondary","Id":"72574","IngId":"20","Name":"Orange or Lemon peel","CustomName":"","Rank":"3"},{"Amt":"1","Unit":"tsp","Use":"FlameOut","Id":"72575","IngId":"16","Name":"Lactic Acid","CustomName":"","Rank":"4"},{"Amt":"0","Unit":"each","Use":"Mash","Id":"72576","IngId":"38","Name":"Wyeast 5335 Lactobacillus Delbrueckii","CustomName":"","Rank":"5"}],"MashSteps":[{"Heat":"Infusion","Temp":"147","Time":"60","Id":"52349","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"},{"Heat":"Infusion","Temp":"170","Time":"30","Id":"52350","IngId":"7","Name":"Mash-Out","CustomName":"","Rank":"2"}],"Steps":[{"Id":"121216","Rank":"1","Text":"Mash at 147F for 60 minutes @ 1.25 qt/lb or around 10 qt. Use a calculator for your mash-in temp"},{"Id":"121218","Rank":"2","Text":"Sparge @ 168F for 30 minutes with remaining boil volume."},{"Id":"121226","Rank":"3","Text":"Bring to a boil for ten minutes. While the wort is boiling, mix up sanitizer and sanitize everything that will come into contact with wort from here on out - it will be highly vulnerable to infection for the next couple of days."},{"Id":"121228","Rank":"4","Text":"Use lactic acid to slowly bring the pH down to between 4.6 and 4.5 - this will inhibit unwanted bacterial growth. Add the lactic acid at no more than 1ml at a time. Move and meaure slowly."},{"Id":"121229","Rank":"5","Text":"Cool wort, in an ice bath or whatever you have, to 95F. Open lacto with sanitized scissors and add lacto to kettle."},{"Id":"121255","Rank":"6","Text":"Use plastic wrap to cover wort, all the way down to the surface, leaving no air in to touch the wort in the kettle. Put the lid on the kettle and tape it sealed."},{"Id":"121233","Rank":"7","Text":"Insulate the kettle to keep as much heat in as you can. Place the kettle someplace it will get little to no airflow from, say, an AC vent. You want the kettle to stay as close to 90-95F as possible for the duration of the kettle sour process."},{"Id":"121256","Rank":"8","Text":"Starting at around 12 hours, check pH every two hours or so until it gets close, then once an hour. Once the pH reaches 3.6-3.5, you are good to go. DO NOT overshoot, as there is a huge difference in sourness between 3.5 and 3.2 or so."},{"Id":"121257","Rank":"9","Text":"Bring the kettle out to your heat source. Remove the tape, lid, plastic, etc., and bring to a boil. Once the wort starts boling, scoop off the scum that comes to the top and discard it."},{"Id":"121258","Rank":"10","Text":"While you await the boil, zest six limes and a large orange. You will add the zest of two limes to the flame-out, and the rest of the zest to a tincture."},{"Id":"121259","Rank":"11","Text":"Add hops additions per schedule, along with 1/2tsp Irish Moss @ 15 minutes."},{"Id":"121260","Rank":"12","Text":"At flame-out, at 10G of toasted coriander seeds; 10G of dried bitter orange peel; 10G sea salt; and flame-out hops."},{"Id":"121261","Rank":"13","Text":"Cool to 68F, strain into fermenter, and pitch."},{"Id":"121262","Rank":"14","Text":"Add remaining lime and orange zest to 300ml of GOOD tequila in a clean bottle."},{"Id":"121263","Rank":"15","Text":"Strain tincture and add to fermenter at 1-2 days remaining."}]}
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https://brewgr.com/Media/img/r/1a/1ac6cb3e-0abf-458b-a8df-489084e7f67e_t.jpg
