Kvarner Yellow-Eyed Penguin Raspberry Gose - Gose

Mash at 65°C for 60 minutes with 15L - everything but Acidulated malt. Add acidulated malt and mash for additional 45 minutes at 62-65°C.
Sparge with 15L at 77°C, until I collect 25-26L of wort (until gravity falls lower than 1,010).
Boil for 60 minutes, add hops at beggining of full boil. At 15 minutes remaining, add Irish moss. At 10 minutes remaining add salt and coriander.
Cool wort to 20°C and rack to fermenter. Aerate and pitch the yeast (starter).
Ferment for 5-7 days at 20°C. Transfer to secondary, add raspberries and ferment for another 5-7 days.
Add 150g of priming sugar and bottle.
Carbonation 1-2 weeks. Serve at 8-12°C.
You can substitute yeast for Safale US-05, Lallemand Köln