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Historical Beer - Gose

BJCP Style Guide

Top 10 Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Fruit Gose
21 L 4.39% 11.84 1.045 1.011
All Grain 6370
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 5484
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 4981
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 3477
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 3326
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 3009
Salty Dog (grapefruit gose)
5.25 gal 3.65% 10.86 1.033 1.006
All Grain 2696
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 2662
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 2100
Imperial Margarita Gose
5.5 gal 7.06% 20.48 1.072 1.019
All Grain 1960

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Rich Bitch Juice - Champange and Lime Gose
2 gal 5.27% 12.98 1.054 1.013
extract 15
Yuzu/Lime Gose
45 L 5.21% 3.77 1.053 1.013
All Grain 21
Gose
4.5 gal 4.79% 13.21 1.044 1.008
BIAB 33
Pratt Brewing Salted Lime Gose
18.25 gal 5.4% 16.56 1.049 1.008
All Grain 30
Mandarin Gose
20 L 5.20569% 12.8328 1.045 1.006
All Grain 45
Grapefruit Gose
5 gal 6.27% 41.55 1.056 1.008
All Grain 20
Gose goes to hollyweird
16.5 L 3.7% 11.64 1.040 1.012
extract 32
The Seoul-less Ghost
5 gal 5.02% 17.77 1.048 1.009
All Grain 67
Aunt Becky's One Eyed Gose
11 gal 4.5% 8.39 1.044 1.010
All Grain 48
Gose Beerz
20 L 4.66% 10.58 1.041 1.006
All Grain 58

Fermentables Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 173 German Grain acidulated malt 3.4°L
27 12% 1% - 33%
German - Pilsner 153 German Grain base malt 1.6°L
38 43% 18% - 92%
German - Wheat Malt 113 German Grain base malt 2°L
37 46% 3% - 93%
American - White Wheat 103 American Grain base malt 2.8°L
40 45% 8% - 79%
American - Pilsner 83 American Grain base malt 1.8°L
37 43% 11% - 78%
Rice Hulls 68 Adjunct other 0°L
0 6% 1% - 13%
American - Wheat 60 American Grain base malt 1.8°L
38 42% 13% - 76%
Pale 2-Row 57 Grain base malt 1.8°L
37 52% 16% - 100%
German - Pale Wheat 31 German Grain base malt 1.5°L
39 44% 8% - 60%
Flaked Oats 24 Adjunct raw 2.2°L
33 9% 3% - 20%

Hops Used In Gose Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 64 3.5 78% 10% - 100%
Hallertau Mittelfruh 31 3.75 79% 16% - 100%
Domestic Hallertau 25 3.9 94% 50% - 100%
Tettnanger 21 4.5 79% 9% - 100%
Magnum 21 15 84% 4% - 100%
Citra 20 11 58% 2% - 100%
Hallertau Hersbrucker 18 4 89% 40% - 100%
Cascade 17 7 56% 6% - 100%
Perle 16 8.2 87% 20% - 100%
Hallertau Blanc 12 10 59% 5% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 14 German Grain acidulated malt 3.4°L
27 89% 33% - 100%
American - White Wheat 3 American Grain base malt 2.8°L
40 39% 25% - 53%
Pale 2-Row 2 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-05 101 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 45 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 39 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 29 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 27 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 25 White Labs Ale Med-High Low 85% 70°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 19 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Wyeast - Lactobacillus 5335 12 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - Kölsch 2565 12 Wyeast Ale 0.1 Low 75% 56°F 70°F
Imperial Yeast - G03 Dieter 12 Imperial Yeast German Ale Medium 75% 60°F 69°F

Other Ingredients Used In Gose Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 68 Other Boil 54% 0% - 100%
Table Salt 66 Flavor Boil 20% 0% - 100%
Gypsum 59 Water Agt Mash 5% 0% - 51%
Whirlfloc 45 Water Agt Boil 40% 0% - 100%
Sea salt 39 Spice Boil 20% 0% - 100%
Coriander Seed 34 Spice Boil 19% 0% - 75%
Calcium Chloride (dihydrate) 34 Water Agt Mash 4% 0% - 31%
Epsom Salt 26 Water Agt Mash 2% 0% - 27%
Irish Moss 24 Fining Boil 42% 0% - 96%
Calcium Chloride (anhydrous) 12 Water Agt Mash 5% 0% - 40%

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