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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 5448
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 4311
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 4055
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 2957
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 2758
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 2548
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 2432
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 2289
Salty Dog (grapefruit gose)
5.25 gal 3.65% 10.86 1.033 1.006
All Grain 2075
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 1601

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Just Peachy Man-go Gose
22 L 3.19% 0 1.028 1.004
BIAB 4
Octoberfest
5.5 gal 5.2% 19.67 1.048 1.009
All Grain 11
Awesome Recipe
3.81 L 5.03% 8.65 1.051 1.012
BIAB 25
Gose
6.5 gal 5.51% 14.24 1.048 1.006
BIAB 12
Awesome Recipe
200 L 6.36% 14.87 1.063 1.014
All Grain 3
Rhubarbie Gose Drinking
20 L 5.02% 9.22 1.043 1.005
All Grain 10
No Way GOSE Clone (Margarita GOSE)
21 L 4.31% 8.15 1.038 1.005
All Grain 15
PALOMA GOSE 1 BBL
24 gal 4.67% 8.37 1.047 1.012
All Grain 8
Wherever the Road Gose
5.5 gal 4.7% 11.77 1.050 1.014
extract 26
Andean Blackberry Gose Philly Sour method
5.5 gal 5.14% 9.77 1.045 1.006
BIAB 12

Fermentables Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 133 German Grain acidulated malt 3.4°L
27 13% 1% - 33%
German - Pilsner 129 German Grain base malt 1.6°L
38 43% 18% - 78%
German - Wheat Malt 84 German Grain base malt 2°L
37 46% 20% - 93%
American - White Wheat 80 American Grain base malt 2.8°L
40 47% 12% - 79%
American - Pilsner 60 American Grain base malt 1.8°L
37 43% 17% - 78%
Rice Hulls 47 Adjunct other 0°L
0 6% 1% - 13%
Pale 2-Row 43 Grain base malt 1.8°L
37 50% 16% - 100%
American - Wheat 42 American Grain base malt 1.8°L
38 42% 13% - 57%
German - Pale Wheat 24 German Grain base malt 1.5°L
39 44% 26% - 56%
Flaked Oats 19 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 53 3.5 79% 10% - 100%
Hallertau Mittelfruh 23 3.75 81% 16% - 100%
Tettnanger 18 4.5 79% 7% - 100%
Domestic Hallertau 18 3.9 92% 50% - 100%
Citra 14 11 55% 2% - 100%
Perle 12 8.2 90% 29% - 100%
Cascade 12 7 52% 6% - 100%
Magnum 11 15 78% 15% - 100%
Hallertau Hersbrucker 10 4 97% 71% - 100%
Hallertau Blanc 8 10 60% 9% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 11 German Grain acidulated malt 3.4°L
27 86% 33% - 100%
American - White Wheat 2 American Grain base malt 2.8°L
40 45% 38% - 53%
Pale 2-Row 2 Grain base malt 1.8°L
37 28% 23% - 33%

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 74 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 33 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - German Ale 1007 33 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 23 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis - Safale - German Ale Yeast K-97 20 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - Lactobacillus 5335 11 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - Kölsch 2565 10 Wyeast Ale 0.1 Low 75% 56°F 70°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 8 White Labs Ale High Medium 76.5% 68°F 73°F
Imperial Yeast - G03 Dieter 6 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 45 Spice Boil 18% 0% - 100%
Lactic acid 35 Water Agt Bottling 52% 0% - 100%
Gypsum 27 Water Agt Mash 6% 0% - 50%
Whirlfloc 22 Water Agt Boil 38% 0% - 95%
Irish Moss 21 Fining Other 44% 0% - 96%
Calcium Chloride (dihydrate) 15 Water Agt Mash 5% 0% - 31%
Epsom Salt 13 Water Agt Mash 1% 0% - 5%
Calcium Chloride (dihydrate) 10 Water Agt Mash 8% 0% - 48%
Sea salt 6 Spice Boil 8% 0% - 43%
Coriander Seed 6 Spice Boil 2% 0% - 4%

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