This was my first attempt on a Gose, a German sour beer that is brewed with coriander and salt. Because I generally don't like sour beers, I only made a 1 gal batch which turned out to be a good idea.

The wort was taken from a batch of wheat beer that was brewed with 70% light wheat malt and 30% Pilsner malt (at 12 Plato) and hopped to about 10 IBU. 0.8 l of the unhopped wort was boiled for 15 min and inoculated with about 1 Tsp crushed malt. This wort was then left to sour at ~ 21 c (70 f) for a few days before 0.5 l were added to 2.5 l of hopped wort and then boiled for 15 min. The boil served to kill all the bugs in the soured wort. 12 crushed coriander seeds and 1/2 tsp of kosher salt were added to the boil as well as 0.5l water to compensate evaporation.

 After cooling the wort was fermented with WY1007 (German Ale) for a week at about 20C (68F) and bottled straight from the fermenter. 2g of table sugar was added to each bottle for carbonation.

 After 2 weeks I tasted the result:

 Appearance:

• good head retention
• cloudy as I remember a Gose from Germany

Aroma:

• there is some light sour aroma, but I think that there should be more

Taste:

• To much salt. The salt is way to prominent and it tastes like Gatorade
• Not sour enough. The sourness is rather restrained. I either want to increase the portion of soured wort or just invest into a lacto culture instead of souring with malt
• The coriander is there but barely noticeable. I won't change that for now
• The carbonation was a little low. Most likely it didn't ferment as far as I wanted it to ferment

All in all, a decent, yet not really drinkable first attempt. I'll stick with the small batches off Weissbier batches until I figured out how to get it just right.