I was thinking something like 2-3oz at flameout and 1 oz post fermentation...
Sounds like I'm in the same ballpark as the resident hibiscus expert.
Have we discussed the easiest way to make a Gose?
I think the easiest way would be to brew a wheat beer with coriander and salt and then use lactic acid after fermentation to drop the pH and sour the beer.
I've read that some people claim the results of this method are too clean and taste fake, but I've never tried one.
You may be able to use a little acid blend or citric acid to break up the sour profile a little.
This post was edited on 8/19 at 12:18 pm