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	4035
Gose	5.5 gal	4.74%	5.17	1.045	1.008		extract	2555
Cucumber Gose	5.5 gal	4.35%	29.59	1.044	1.011		All Grain	2499
Lemon/Lime Gose	5.75 gal	4.3%	4.78	1.040	1.007		All Grain	2400
27-.Gose(유자)	21 L	5.28%	15.13	1.050	1.010		All Grain	2087
German Gose Partial Mash	5 gal	6.93%	29.07	1.068	1.015		Partial Mash	1864
Passionfruit gose	5.5 gal	5.01%	6.79	1.045	1.007		All Grain	1791
Blueberry Gose	11 gal	5.59%	9.26	1.051	1.009		All Grain	1683
There She Gose Again	5.5 gal	4.88%	12.28	1.048	1.011		All Grain	1532
So It Gose v1	4.5 gal	3.45%	9.77	1.034	1.008		BIAB	1451

Newest Gose Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.3 gal	2.65%	0	1.027	1.007		All Grain	2
Gose	5 gal	5.31%	6.37	1.050	1.009		All Grain	9
Gose	20 L	4.58%	5.08	1.042	1.007		All Grain	7
White pepper & lime gose	20.8 L	5.56%	8.86	1.051	1.008		All Grain	2
Gose	5.5 gal	5.09%	11.33	1.051	1.012		All Grain	8
Gose (10K/Garphish)	220 gal	4.3%	22.26	1.044	1.011		All Grain	20
Kettle Sour	5.5 gal	4.72%	6.84	1.048	1.012		All Grain	34
Sea-cret Ingredient	5.5 gal	4.5%	16.32	1.043	1.008		All Grain	18
Flamingo Key Gose	6 gal	4.72%	5.58	1.047	1.011		extract	24
MTF Gose	40 L	4.43%	0	1.039	1.005		All Grain	7

Fermentables Used In Gose Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	158	German	Grain	acidulated malt	3.4°L	27	12%	1% - 33%
German - Pilsner	130	German	Grain	base malt	1.6°L	38	43%	18% - 78%
American - White Wheat	95	American	Grain	base malt	2.8°L	40	46%	8% - 79%
German - Wheat Malt	91	German	Grain	base malt	2°L	37	45%	20% - 93%
American - Pilsner	73	American	Grain	base malt	1.8°L	37	43%	17% - 78%
Rice Hulls	55		Adjunct	other	0°L	0	6%	1% - 13%
American - Pale 2-Row	54	American	Grain	base malt	1.8°L	37	50%	10% - 100%
American - Wheat	50	American	Grain	base malt	1.8°L	38	42%	13% - 62%
German - Pale Wheat	24	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	57	3.5	78%	10% - 100%
Hallertau Mittelfruh	24	3.75	81%	16% - 100%
Domestic Hallertau	22	3.9	93%	50% - 100%
Tettnanger	19	4.5	77%	7% - 100%
Cascade	15	7	65%	15% - 100%
Magnum	14	15	82%	15% - 100%
Hallertau Hersbrucker	14	4	86%	40% - 100%
Citra	12	11	51%	2% - 100%
Perle	12	8.2	90%	29% - 100%
Mosaic	10	12.5	44%	6% - 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	86	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	36	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	34	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	24	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Fermentis - Safale - German Ale Yeast K-97	22	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Kölsch 2565	11	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Wyeast - Lactobacillus 5335	10	Wyeast	Ale	0.09	-	75%	60°F	95°F
Imperial Yeast - G03 Dieter	9	Imperial Yeast	German Ale		Medium	75%	60°F	69°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	8	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F

Other Ingredients Used In Gose Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Table Salt	56	Water Agt	Mash	20%	0% - 100%
Lactic acid	39	Other	Boil	62%	0% - 100%
Gypsum	34	Water Agt	Mash	6%	0% - 50%
Whirlfloc	26	Other	Boil	41%	0% - 96%
Irish Moss	20	Fining	Boil	46%	0% - 96%
Calcium Chloride (dihydrate)	16	Water Agt	Mash	5%	0% - 48%
Epsom Salt	13	Water Agt	Mash	1%	0% - 5%
Calcium Chloride (dihydrate)	11	Water Agt	Mash	5%	0% - 31%
Phosphoric acid	5	Water Agt	Mash	44%	0% - 99%
Baking Soda	4	Water Agt	Mash	6%	1% - 19%

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