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3 Gal Götterhalz Gose

Method: All Grain
Style: Gose
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.78 gallons
Post Boil Size: 3.56 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 152 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)

Created: Tuesday August 15th 2023

Original Gravity:

1.047

Final Gravity:

1.006

ABV (alternate):

5.4%

IBU (tinseth):

8.5

SRM (morey):

3.2

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.63 lb	German - Pilsner3.625 lb Pilsner	38	1.6	61.7%
1.63 lb	German - Spelt Malt1.625 lb Spelt Malt	37	2	27.7%
10 oz	Bestmalz - BEST Chit Malt10 oz BEST Chit Malt	23	1.4	10.6%
5.87 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
11 g	Hallertau Hersbrucker11 g Hallertau Hersbrucker Hops		Pellet	4	Boil	60 min	8.51	100%
11 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
11 g	Hallertau Hersbrucker (Pellet)		8.51	100%
11 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.6 gal	Strike	160 °F	148 °F	90 min
3.4 gal	Fly Sparge	170 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 74 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Indian Coriander	Water Agt	Boil	5 min.
0.52 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.12 g	Epsom Salt	Water Agt	Mash	1 hr.
3.90 g	Gypsum	Water Agt	Mash	1 hr.
4.28 ml	Lactic acid	Water Agt	Mash	1 hr.
0.65 each	Whirlfloc	Water Agt	Boil	10 min.
1.30 g	Yeast Nutrient	Other	Boil	10 min.
7.80 g	Sea salt	Spice	Boil	5 min.
3.12 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	6 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 50 B cells required

Lallemand - Sourvisiae

Amount:	2 Grams	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 50 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Berlin, Germany

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
120	13	35	57	150	159
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 148°F, adding all salts, including table salt, adjust mash pH to 5.2. Sparge and lauter. Boil 60 mins.
Add crushed coriander.
Chill to pitch temperature.
Pitch blended yeast at/below 68° F

Variations: Celery Salt Gose - replace table salt with celery salt
Guava Gose: Add guava puree.
Cucumber Gose: Refer to 1 gal process, add sliced cucumber to fermenter or use fresh cucumber juice.

Recipe modified following 10/9/24 brew session: 1 g Sourvisiae, 3 g K-97, coriander and salt amounts modified.

1/17/2025: Scaled to 3 gal, can sub flaked barley for chit malt.

I deleted the boil addition of salt per a BYO article on Gose, yield is now 634 ppm of salt. DO NOT ADD AT BOIL, salt is in the brewing liquor, some losses to grain absorption. Reverse proportions of barley and spelt/wheat for subsequent brews. Can move to Perle hops.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-14 18:36 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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