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Gose
,added link to how to pre-acidify
# Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
# Sparge as normal.
# Adjust PH ~4.2 to limit growth ''Clostridium butyricum '' and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See [[Sour_Worting#How_to_Pre-Acidify|How to Pre-Acidify]] for instructions.
# Bring the wort to a boil, add salt and coriander, and then turn the heat off.
# Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.