Historical Beer - Gose - Beer Recipes | Brewer's Friend
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Historical Beer - Gose


BJCP Style Guide

Top 10 Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 7678
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 5305
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 4820
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 4804
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 4622
Salty Dog (grapefruit gose)
5.25 gal 3.65% 10.86 1.033 1.006
All Grain 4344
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 3678
Imperial Margarita Gose
5.5 gal 7.06% 20.48 1.072 1.019
All Grain 3332
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 2949
Gose - Lime & Jalapeno
10 L 4.51% 0 1.047 1.013
BIAB 2676

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Gose
1 gal 5.69% 0 1.058 1.014
BIAB 32
Gose V2
5.5 gal 5.23% 5.12 1.051 1.012
BIAB 42
Traditional Gose
20 L 4.66% 6.86 1.047 1.012
All Grain 31
snubrew_mojito gose
20 L 5% 12.05 1.044 1.006
All Grain 79
H.G.L.
15 gal 4.21% 8.43 1.041 1.009
All Grain 91
Gose
2.2 gal 4.62% 7.36 1.041 1.006
extract 60
Relished Hotdog Gose
2.2 gal 4.69% 7.36 1.042 1.006
BIAB 68
"TOMATO BASIL GOSE" 50L
50 L 5.39% 8.98 1.051 1.010
All Grain 97
Gooseberry elderflower table sour
21 L 5.01% 13.04 1.044 1.006
All Grain 92
Gose
105 gal 4.23% 16.34 1.042 1.010
All Grain 83

Fermentables Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 235 German Grain acidulated malt 3.4°L
27 12% 1% - 48%
German - Pilsner 200 German Grain base malt 1.6°L
38 43% 9% - 92%
German - Wheat Malt 167 German Grain base malt 2°L
37 46% 3% - 93%
American - White Wheat 157 American Grain base malt 2.8°L
40 44% 6% - 79%
American - Pilsner 143 American Grain base malt 1.8°L
37 42% 11% - 97%
Rice Hulls 113 Adjunct other 0°L
0 6% 1% - 17%
American - Wheat 82 American Grain base malt 1.8°L
38 43% 13% - 76%
US - Pale 2-Row 81 US Grain base malt 1.8°L
37 50% 15% - 100%
Weyermann - Acidulated 55 German Grain acidulated malt 3.4°L
27 9% 1% - 23%
Weyermann - Pale Wheat 53 German Grain base malt 2°L
36 44% 15% - 66%

Hops Used In Gose Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 95 3.5 78% 10% - 100%
Hallertau Mittelfruh 60 3.75 80% 16% - 100%
Citra 38 11 63% 2% - 100%
Tettnanger 37 4.5 72% 9% - 100%
Magnum 35 15 82% 4% - 100%
Domestic Hallertau 34 3.9 93% 50% - 100%
Hallertau Hersbrucker 31 4 87% 40% - 100%
Cascade 26 7 61% 6% - 100%
Perle 23 8.2 88% 20% - 100%
Hallertau Blanc 20 10 61% 5% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 18 German Grain acidulated malt 3.4°L
27 91% 33% - 100%
American - White Wheat 3 American Grain base malt 2.8°L
40 39% 25% - 53%
US - Pale 2-Row 2 US Grain base malt 1.8°L
37 28% 23% - 33%
American - Pilsner 2 American Grain base malt 1.8°L
37 37% 25% - 50%

Yeasts Used In Gose Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 159 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 114 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - German Ale 1007 67 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - German Ale Yeast K-97 58 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 57 White Labs Ale Medium Medium 75% 65°F 69°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 32 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 30 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - Lactobacillus 5335 18 Wyeast Ale 0.09 - 75% 60°F 95°F
Imperial Yeast - G03 Dieter 17 Imperial Yeast German Ale Medium 75% 60°F 69°F
Omega Yeast Labs - Voss Kveik OYL-061 17 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F

Other Ingredients Used In Gose Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Coriander Seed 179 Spice Boil 20% 0% - 100%
Sea salt 173 Spice Boil 19% 0% - 100%
Lactic acid 160 Water Agt Mash 56% 0% - 100%
Gypsum 130 Water Agt Mash 6% 0% - 100%
Table Salt 91 Spice Boil 19% 0% - 100%
Whirlfloc 71 Fining Boil 33% 0% - 100%
Calcium Chloride (dihydrate) 71 Water Agt Mash 3% 0% - 31%
Epsom Salt 58 Water Agt Mash 2% 0% - 27%
Irish Moss 42 Fining Boil 33% 0% - 100%
Calcium Chloride (anhydrous) 39 Water Agt Mash 5% 0% - 50%

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