I am about to brew a Gose, however I am uncertain about the salt. I have some Himalayan Pink Rock Salt. My batch size is 40 litres. I am kettle lacto souring. For a twist I am using 65gm dried golden lemons sold in Arabic grocers in addition to the 45g of coriander. A quick search recommendations for salt range from 10g to 80gm for a 40 litre batch (10.5 gallons). Thats no small difference. I am thinking 45g thats about 1.25gm per litre and middle of the recommendations. I love salt in my food and I probably am far more tolerant of salt then most. So I weary of using my salt buds as a guide. Has anyone got any experience in regards to this question?