Posted this over on homebrewtalk, but wanted to get other opinions as well: So, I've been a bit bored and been wanting to try a sour mash gose. However, given the variable results of sour mashing I figured maybe extract + specialty grain would be an easy start. Since I have to run by my LHBS anyway, I was thinking of picking up two canisters of wheat LME and infecting both with lacto, sealing the lids, keeping in a warm space for about a week, then brew the gose. Any ideas on if this would work or not? Obviously the seal is not air tight when screwing the lid back up, but it should provide enough protection in the apartment.
Well, you can't really "sour mash" if you aren't mashing. My best option to offer is this: Sour wort. Take your LME, wheat and pilsner malt. You don't want all wheat for a gose. Dissolve it in boiling water really well.. Get your volume you need, so say 5 gallons, at whatever OG you want. Then allow it to cool to around 120-110*. Toss in some raw grain, purge with Co2, and let it ride. It'll sour up.. Then boil it when you are happy, add your hops to get a tiny tiny bit of IBU's, cool it and pitch a sach strain.
