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 | 7621 | |
| There She Gose Again |
5.5 gal | 4.88% | 12.28 | 1.048 | 1.011 | All Grain | 5189 | |
| Hibiscus Gose |
6 gal | 4.78% | 14.43 | 1.047 | 1.011 | All Grain | 4756 | |
| Passionfruit gose |
5.5 gal | 5.01% | 6.79 | 1.045 | 1.007 | All Grain | 4739 | |
| 27-.Gose(유자) |
21 L | 5.28% | 15.13 | 1.050 | 1.010 | All Grain | 4550 | |
| Salty Dog (grapefruit gose) |
5.25 gal | 3.65% | 10.86 | 1.033 | 1.006 | All Grain | 4246 | |
| German Gose Partial Mash |
5 gal | 6.93% | 29.07 | 1.068 | 1.015 | Partial Mash | 3645 | |
| Imperial Margarita Gose |
5.5 gal | 7.06% | 20.48 | 1.072 | 1.019 | All Grain | 3270 | |
| So It Gose v1 |
4.5 gal | 3.45% | 9.77 | 1.034 | 1.008 | BIAB | 2908 | |
| Gose - Lime & Jalapeno |
10 L | 4.51% | 0 | 1.047 | 1.013 | BIAB | 2591 |
Newest Gose Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| H.G.L. |
30 gal | 3.76% | 4.22 | 1.037 | 1.008 | All Grain | 14 | |
| Gose |
2.2 gal | 4.62% | 7.36 | 1.041 | 1.006 | extract | 13 | |
| Relished Hotdog Gose |
2.2 gal | 4.69% | 7.36 | 1.042 | 1.006 | BIAB | 19 | |
| "TOMATO BASIL GOSE" 50L |
50 L | 5.39% | 8.98 | 1.051 | 1.010 | All Grain | 31 | |
| Gooseberry elderflower table sour |
21 L | 5.01% | 13.04 | 1.044 | 1.006 | All Grain | 43 | |
| Gose |
105 gal | 4.23% | 16.34 | 1.042 | 1.010 | All Grain | 55 | |
| Gose 19 litre |
19 L | 4.12% | 14.52 | 1.042 | 1.010 | All Grain | 55 | |
| Rockport Gose |
4.8 gal | 4.69% | 5.34 | 1.047 | 1.011 | All Grain | 98 | |
| Easy Gose It |
11 gal | 4.49% | 13.33 | 1.046 | 1.011 | All Grain | 57 | |
| Summer's Herald Gruit |
5.5 gal | 5.58% | 0 | 1.054 | 1.011 | BIAB | 119 |
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 | 112 | 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 | 56 | German | Grain | acidulated malt |
3.4°L
|
27 | 9% | 1% - 23% |
| Weyermann - Pale Wheat | 49 | 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 | 93 | 3.5 | 78% | 10% - 100% |
| Hallertau Mittelfruh | 58 | 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 | 109 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - German Ale 1007 | 66 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 57 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - German Ale Yeast K-97 | 57 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°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 | 176 | Spice | Boil | 20% | 0% - 100% |
| Sea salt | 169 | Spice | Boil | 19% | 0% - 100% |
| Lactic acid | 156 | Water Agt | Mash | 56% | 0% - 100% |
| Gypsum | 125 | Water Agt | Mash | 6% | 0% - 100% |
| Table Salt | 91 | Water Agt | Mash | 19% | 0% - 100% |
| Whirlfloc | 70 | Fining | Boil | 34% | 0% - 100% |
| Calcium Chloride (dihydrate) | 69 | Water Agt | Mash | 3% | 0% - 31% |
| Epsom Salt | 56 | Water Agt | Mash | 2% | 0% - 27% |
| Irish Moss | 42 | Fining | Boil | 33% | 0% - 100% |
| Calcium Chloride (anhydrous) | 36 | Water Agt | Mash | 5% | 0% - 50% |
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