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	5004
Cucumber Gose	5.5 gal	4.35%	29.59	1.044	1.011		All Grain	4199
Gose	5.5 gal	4.74%	5.17	1.045	1.008		extract	3837
Lemon/Lime Gose	5.75 gal	4.3%	4.78	1.040	1.007		All Grain	3544
Blueberry Gose	11 gal	5.59%	9.26	1.051	1.009		All Grain	2678
Passionfruit gose	5.5 gal	5.01%	6.79	1.045	1.007		All Grain	2537
27-.Gose(유자)	21 L	5.28%	15.13	1.050	1.010		All Grain	2423
There She Gose Again	5.5 gal	4.88%	12.28	1.048	1.011		All Grain	2387
German Gose Partial Mash	5 gal	6.93%	29.07	1.068	1.015		Partial Mash	2160
Hibiscus Gose	6 gal	4.78%	14.43	1.047	1.011		All Grain	2028

Newest Gose Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Rose Pepper Gose	16 L	5.4%	12.74	1.053	1.012		BIAB	2
The Toy Gose Squeak	5.5 gal	4.2%	10.36	1.042	1.010		All Grain	41
Watermelon Gose	5.5 gal	5.35%	0	1.047	1.006		BIAB	9
Gose 2.0	10 L	6.08%	4.07	1.058	1.012		BIAB	13
GOSE #1	6 gal	5.32%	18.12	1.053	1.013		All Grain	11
20-16 A Bear Gose in the Woods 2	2.5 gal	5.64%	13.43	1.056	1.013		BIAB	10
GOSEssion - Ananas/Appelsínu	58 L	4.56%	13.18	1.043	1.008		All Grain	8
Gose Template	3 gal	4%	0	1.041	1.010		BIAB	7
Melon Pepper Gose	5.5 gal	4.44%	13.19	1.044	1.010		BIAB	5
Small Gose	3 gal	3.49%	0	1.027	1.006		BIAB	10

Fermentables Used In Gose Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	189	German	Grain	acidulated malt	3.4°L	27	12%	1% - 48%
German - Pilsner	163	German	Grain	base malt	1.6°L	38	43%	18% - 94%
German - Wheat Malt	116	German	Grain	base malt	2°L	37	47%	12% - 93%
American - White Wheat	107	American	Grain	base malt	2.8°L	40	46%	8% - 79%
American - Pilsner	89	American	Grain	base malt	1.8°L	37	41%	14% - 78%
Rice Hulls	69		Adjunct	other	0°L	0	6%	1% - 13%
American - Pale 2-Row	63	American	Grain	base malt	1.8°L	37	49%	10% - 100%
American - Wheat	62	American	Grain	base malt	1.8°L	38	42%	13% - 62%
German - Pale Wheat	32	German	Grain	base malt	1.5°L	39	45%	26% - 59%
Flaked Oats	25		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	66	3.5	78%	10% - 100%
Hallertau Mittelfruh	31	3.75	73%	16% - 100%
Domestic Hallertau	26	3.9	94%	50% - 100%
Tettnanger	25	4.5	74%	7% - 100%
Citra	19	11	54%	2% - 100%
Magnum	19	15	87%	15% - 100%
Cascade	17	7	53%	6% - 100%
Hallertau Hersbrucker	17	4	88%	40% - 100%
Perle	15	8.2	86%	20% - 100%
Hallertau Blanc	14	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	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%
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%
American - Red Wheat	1	American	Grain	base malt	2.5°L	38	33%	33% - 33%
German - Melanoidin	1	German	Grain	roasted malt	25°L	37	29%	29% - 29%
Rolled Oats	1		Adjunct	raw	2.2°L	33	33%	33% - 33%
Bestmalz - BEST Acidulated	1	German	Grain	acidulated malt	2.80943°L	35.9	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%

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	112	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	49	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	41	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - German Ale Yeast K-97	32	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	26	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - Lactobacillus 5335	16	Wyeast	Ale	0.09	-	75%	60°F	95°F
Wyeast - Kölsch 2565	14	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	13	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
White Labs - California Ale Yeast WLP001	12	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Omega Yeast Labs - Voss Kveik OYL-061	10	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
Table Salt	82	Water Agt	Mash	22%	0% - 100%
Lactic acid	69	Water Agt	Mash	56%	0% - 100%
Gypsum	53	Water Agt	Mash	5%	0% - 51%
Whirlfloc	30	Water Agt	Boil	45%	0% - 100%
Calcium Chloride (dihydrate)	25	Water Agt	Mash	4%	0% - 31%
Irish Moss	24	Fining	Boil	45%	0% - 96%
Epsom Salt	22	Water Agt	Mash	2%	0% - 8%
BSG - Coriander Seed	16	Spice	Boil	23%	1% - 64%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	6%	0% - 48%
Phosphoric acid	9	Water Agt	Sparge	56%	0% - 100%

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