I believe the gose style is one thing all of us are mystified by. I'd a high quality one during Colorado in the Golden City Brewery. Certainly lacto is most likely a great traditional method of getting that tart edge. However it shouldn’t be anywhere close to tart like a Berliner Weisser. I believe for any first pass, Acidulated malt is a great way to go, simply because of this of intensity. Pitching some lacto would push this beer too much in to the Berliner range for sourness.
So far as controlling mash pH you can simply add some acidity malt throughout the sparge or throughout the final twenty minutes from the conversion rest. This way you won’t wreck havoc on your mash pH for that primary part of conversion.
This can be a beer style I've been thinking about and silently been researching for a while. I've got a small bottle of lactic acidity that I did previously help physician a berliner weisser that simply didn’t sour enough. That can also be a great way to obtain the slight sour edge without needing acidity malt or lacto.
Dave
I'm a new comer to brewing beer at home and also have used only extracts, and I wish to try my hands at brewing this Gose style beer for that summer time. I'm able to’t appear to locate an acidity malt extract for that recipe, same with it reasonable to test brewing with pilsner and wheat extracts after which while using wholegrain acidity malt?
Peter
I’ve been brewing my Gose for any couple of years. One factor of interest in my experience was the bottom malts. Like a historic style made between 975 towards the late 1500s if this was at their peak the bottom malt couldn't happen to be pilsner. That didn’t happen up until the 1600s. There’s also records to be spontaneous fermented and also over time got much more sour. So yes the acidulated malt can give a sour tang. however i like the natural lactic bacteria .
For salts To be sure and today disagree. The location of Gose was noted for there silver mines and along the way zinc sulfite was leached into there water developing a mineral salty flavor as opposed to the plain salt of what's regarded as. Now i add zinc to mine and mimics a dirtiness which was missing within my older examples. By recently I’m now searching into other brett to include complexity .
Hope this can help