Historical Beer - Gose

BJCP Style Guide

Top 10 Gose Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
02 SPICED GOSE	28 L	4.61%	0	1.047	1.012		All Grain	4423
Fruit Gose	21 L	4.39%	11.84	1.045	1.011		All Grain	4346
Cucumber Gose	5.5 gal	4.35%	29.59	1.044	1.011		All Grain	3134
Gose	5.5 gal	4.74%	5.17	1.045	1.008		extract	3008
Lemon/Lime Gose	5.75 gal	4.3%	4.78	1.040	1.007		All Grain	2677
27-.Gose(유자)	21 L	5.28%	15.13	1.050	1.010		All Grain	2233
Passionfruit gose	5.5 gal	5.01%	6.79	1.045	1.007		All Grain	2025
Blueberry Gose	11 gal	5.59%	9.26	1.051	1.009		All Grain	1967
German Gose Partial Mash	5 gal	6.93%	29.07	1.068	1.015		Partial Mash	1967
There She Gose Again	5.5 gal	4.88%	12.28	1.048	1.011		All Grain	1803

Newest Gose Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cranberry Lime Gose	5.25 gal	4.58%	8.91	1.043	1.008		All Grain	24
Gose V1 Ed2020 Coriander	27.5 L	4.61%	11.25	1.043	1.008		All Grain	9
Bluberry Sour	5 gal	5.33%	16.48	1.050	1.010		extract	17
Two of Tarts	10 gal	4.29%	7.41	1.043	1.011		All Grain	26
Margharita Gose	20.8 L	5.56%	11.47	1.057	1.014		All Grain	26
Pickle Suit	5.1 gal	4.45%	8.15	1.047	1.013		All Grain	31
gosetavo	60 L	4.64%	5.73	1.044	1.008		All Grain	29
Jay riddle gose	21 L	5.46%	9.19	1.055	1.014		All Grain	22
Revelry Gose	220 gal	4.92%	0	1.046	1.009		All Grain	32
Holiday Party Blueberry Gose	6 gal	4.37%	4.6	1.040	1.007		BIAB	75

Fermentables Used In Gose Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	164	German	Grain	acidulated malt	3.4°L	27	12%	1% - 33%
German - Pilsner	137	German	Grain	base malt	1.6°L	38	43%	18% - 78%
German - Wheat Malt	97	German	Grain	base malt	2°L	37	46%	20% - 93%
American - White Wheat	94	American	Grain	base malt	2.8°L	40	46%	8% - 79%
American - Pilsner	75	American	Grain	base malt	1.8°L	37	42%	17% - 78%
Rice Hulls	56		Adjunct	other	0°L	0	6%	1% - 13%
American - Pale 2-Row	52	American	Grain	base malt	1.8°L	37	50%	10% - 100%
American - Wheat	50	American	Grain	base malt	1.8°L	38	43%	13% - 62%
German - Pale Wheat	28	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	56	3.5	77%	10% - 100%
Hallertau Mittelfruh	26	3.75	79%	16% - 100%
Domestic Hallertau	23	3.9	94%	50% - 100%
Tettnanger	19	4.5	77%	7% - 100%
Hallertau Hersbrucker	15	4	87%	40% - 100%
Magnum	15	15	84%	15% - 100%
Cascade	14	7	63%	15% - 100%
Citra	13	11	54%	2% - 100%
Perle	12	8.2	90%	29% - 100%
Hallertau Blanc	12	10	59%	5% - 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	92	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	37	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
Fermentis - Safale - German Ale Yeast K-97	24	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	24	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
White Labs - California Ale Yeast WLP001	11	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Lactobacillus 5335	11	Wyeast	Ale	0.09	-	75%	60°F	95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	9	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
Imperial Yeast - G03 Dieter	8	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	57	Water Agt	Mash	20%	0% - 100%
Lactic acid	39	Flavor	Kegging	60%	0% - 100%
Gypsum	32	Water Agt	Mash	5%	0% - 50%
Whirlfloc	25	Fining	Boil	46%	0% - 96%
Irish Moss	20	Fining	Boil	46%	0% - 96%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	6%	0% - 48%
Epsom Salt	13	Water Agt	Mash	1%	0% - 5%
Calcium Chloride (dihydrate)	12	Water Agt	Mash	5%	0% - 31%
Phosphoric acid	7	Water Agt	Mash	47%	0% - 99%
Chalk	4	Water Agt	Mash	2%	0% - 9%

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