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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 4591
Cucumber Gose
5.5 gal 4.35% 29.59 1.044 1.011
All Grain 3498
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 3348
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 2983
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 2315
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 2259
Blueberry Gose
11 gal 5.59% 9.26 1.051 1.009
All Grain 2218
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 2058
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 2016
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 1752

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Sweepings
19 L 5.73% 41.8 1.055 1.011
All Grain 4
(Never Say) Never Again
5.5 gal 4.5% 11.33 1.044 1.010
All Grain 7
GOSE
6.5 gal 5.01% 30.19 1.048 1.010
All Grain 51
GOSE
6.5 gal 5.01% 30.19 1.048 1.010
All Grain 12
Cranberry Gose
5.5 gal 5.67% 36.38 1.056 1.013
All Grain 14
Traditional Gose
5.5 gal 5.01% 8.39 1.046 1.008
All Grain 75
Mas Agave Tribute
5.5 gal 10.85% 29.51 1.099 1.017
All Grain 21
#10 - Gose met ananas
1400 L 5.53% 11.77 1.056 1.014
All Grain 14
GoseVID-19
3 gal 4.37% 12 1.041 1.008
BIAB 18
There She Gose Again
5 gal 4.66% 13.68 1.044 1.008
BIAB 17

Fermentables Used In Gose Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 170 German Grain acidulated malt 3.4°L
27 12% 1% - 33%
German - Pilsner 142 German Grain base malt 1.6°L
38 43% 18% - 78%
American - White Wheat 97 American Grain base malt 2.8°L
40 46% 8% - 79%
German - Wheat Malt 96 German Grain base malt 2°L
37 46% 20% - 93%
American - Pilsner 78 American Grain base malt 1.8°L
37 41% 14% - 78%
Rice Hulls 60 Adjunct other 0°L
0 6% 1% - 13%
American - Wheat 56 American Grain base malt 1.8°L
38 43% 13% - 62%
American - Pale 2-Row 55 American Grain base malt 1.8°L
37 49% 10% - 100%
German - Pale Wheat 30 German Grain base malt 1.5°L
39 45% 26% - 59%
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 59 3.5 77% 10% - 100%
Hallertau Mittelfruh 29 3.75 77% 16% - 100%
Domestic Hallertau 24 3.9 94% 50% - 100%
Tettnanger 22 4.5 74% 7% - 100%
Cascade 17 7 53% 6% - 100%
Citra 16 11 52% 2% - 100%
Hallertau Hersbrucker 15 4 87% 40% - 100%
Magnum 15 15 84% 15% - 100%
Hallertau Blanc 12 10 57% 5% - 100%
Perle 12 8.2 90% 29% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 12 German Grain acidulated malt 3.4°L
27 87% 33% - 100%
American - White Wheat 3 American Grain base malt 2.8°L
40 39% 25% - 53%
American - Pale 2-Row 2 American Grain base malt 1.8°L
37 28% 23% - 33%
American - Pilsner 2 American Grain base malt 1.8°L
37 37% 25% - 50%
Rolled Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
Briess - Aromatic Munich Malt 20L 1 American Grain base malt 20°L
35.4 100% 100% - 100%
American - Rye 1 American Grain base malt 3.5°L
38 33% 33% - 33%
German - Vienna 1 German Grain base malt 4°L
37 25% 25% - 25%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 100% 100% - 100%
United Kingdom - Oat Malt 1 United Kingdom Grain base malt 2°L
28 25% 25% - 25%

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 97 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 41 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 37 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 25 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 25 White Labs Ale Med-High Low 85% 70°F 85°F
Wyeast - Kölsch 2565 12 Wyeast Ale 0.1 Low 75% 56°F 70°F
Wyeast - Lactobacillus 5335 12 Wyeast Ale 0.09 - 75% 60°F 95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 10 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Imperial Yeast - G03 Dieter 9 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
Table Salt 66 Water Agt Boil 20% 0% - 100%
Lactic acid 51 Water Agt Primary 61% 0% - 100%
Gypsum 39 Water Agt Mash 5% 0% - 50%
Whirlfloc 24 Water Agt Boil 40% 0% - 95%
Irish Moss 22 Fining Boil 42% 0% - 96%
Calcium Chloride (dihydrate) 18 Water Agt Mash 5% 0% - 31%
Epsom Salt 17 Water Agt Mash 1% 0% - 5%
Calcium Chloride (dihydrate) 14 Water Agt Mash 6% 0% - 48%
Phosphoric acid 7 Water Agt Mash 47% 0% - 99%
Baking Soda 7 Water Agt Mash 14% 0% - 71%

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