This was a split batch. We created a five gallon batch. Then we put salt and coriander on half of it to create a Gose. We took the other half and put four pounds of raspberry puree on it to create a raspberry sour.
This really isn’t our style. We created it for competition and to meet a new category requirement for the Master Homebrewer Program. The beer is drinkable, but it is pretty sour. I think it will get better with age.
Original Gravity: 1.045
Final Gravity: 1.011
ABV: 4.6
Fermentables: 8lbs. Rahr Premium Pilsner 2 lbs. White Wheat 0.5 lbs. Acidulated Malt 1 lb. Flaked Wheat Boil (hops in pellet form): 0.5 oz. - Hallertau Mittelfruh (2.9 AA) @60 1.0 oz. - Hallertau Mittelfruh (2.9 AA) @15 1.5 oz. - Sea Salt @0 *Yeast Nutrient and Whirflock Tablet @10 * 4 lbs of Raspberry Puree at day 5 for 10-15 days
Yeast: Dry Philly Sour Yeast