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 6642
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 4658
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 4327
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 4325
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 4041
Salty Dog (grapefruit gose)
5.25 gal 3.65% 10.86 1.033 1.006
All Grain 3594
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 3222
Imperial Margarita Gose
5.5 gal 7.06% 20.48 1.072 1.019
All Grain 2863
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 2622
SchuBrew Cranberry Gose
5.5 gal 4.63% 0.62 1.043 1.008
BIAB 2118

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Pseudo Ben
5.5 gal 5.74% 0 1.050 1.006
All Grain 26
Baked 1
20 L 5.81% 0 1.057 1.012
All Grain 22
Sakura Lychee Gose
1950 L 4.58% 11.19 1.041 1.006
extract 36
Gose Down Easy
24 L 4.18% 7.33 1.041 1.009
extract 40
Gose 2
5.5 gal 4.2% 11.5 1.037 1.005
extract 40
Beach Please - Guava
20 L 4.62% 11.44 1.052 1.017
BIAB 30
Soak Thumb
12 L 8.83% 12.64 1.078 1.011
BIAB 45
GOSE
46 L 4.5% 5.04 1.040 1.006
All Grain 82
Margerita Lime Gose
12 L 4.79% 8.6 1.042 1.005
BIAB 69
Lime Gose
20.8 L 4% 2.26 1.039 1.008
All Grain 78

Fermentables Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 229 German Grain acidulated malt 3.4°L
27 12% 1% - 48%
German - Pilsner 201 German Grain base malt 1.6°L
38 44% 9% - 94%
German - Wheat Malt 161 German Grain base malt 2°L
37 46% 3% - 93%
American - White Wheat 150 American Grain base malt 2.8°L
40 44% 6% - 79%
American - Pilsner 137 American Grain base malt 1.8°L
37 42% 11% - 97%
Rice Hulls 108 Adjunct other 0°L
0 6% 1% - 13%
US - Pale 2-Row 81 US Grain base malt 1.8°L
37 50% 15% - 100%
American - Wheat 79 American Grain base malt 1.8°L
38 43% 13% - 76%
Weyermann - Acidulated 45 German Grain acidulated malt 3.4°L
27 9% 1% - 23%
German - Pale Wheat 42 German Grain base malt 1.5°L
39 46% 8% - 71%

Hops Used In Gose Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 88 3.5 77% 10% - 100%
Hallertau Mittelfruh 51 3.75 79% 16% - 100%
Tettnanger 37 4.5 72% 9% - 100%
Citra 35 11 62% 2% - 100%
Domestic Hallertau 33 3.9 93% 50% - 100%
Magnum 32 15 82% 4% - 100%
Hallertau Hersbrucker 28 4 88% 40% - 100%
Cascade 25 7 62% 6% - 100%
Hallertau Blanc 20 10 61% 5% - 100%
Perle 19 8.2 89% 20% - 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-05 151 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 83 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - German Ale 1007 64 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 54 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 53 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 29 White Labs Ale Med-High Low 85% 70°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 28 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Wyeast - Lactobacillus 5335 18 Wyeast Ale 0.09 - 75% 60°F 95°F
Omega Yeast Labs - Voss Kveik OYL-061 16 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Imperial Yeast - G03 Dieter 15 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
Coriander Seed 142 Spice Boil 21% 0% - 100%
Sea salt 138 Spice Boil 21% 0% - 100%
Lactic acid 136 Water Agt Mash 56% 0% - 100%
Gypsum 110 Water Agt Mash 5% 0% - 84%
Table Salt 92 Spice Boil 19% 0% - 100%
Whirlfloc 61 Water Agt Boil 34% 0% - 100%
Calcium Chloride (dihydrate) 61 Water Agt Mash 3% 0% - 31%
Epsom Salt 49 Water Agt Mash 2% 0% - 27%
Irish Moss 38 Fining Boil 33% 0% - 100%
Calcium Chloride (anhydrous) 31 Water Agt Mash 5% 0% - 50%

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