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Historical Beer - Gose

BJCP Style Guide

Top 10 Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Citra and Lime Gose
19 L 4.64% 8.82 1.043 1.008
BIAB 5132
Fruit Gose
21 L 4.39% 11.84 1.045 1.011
All Grain 3629
Charlie's Jerkin' Gherkin' Dill Pickle Gose
5.5 gal 4.69% 8.38 1.050 1.014
extract 2386
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 2114
2019 Gose rev1
21 L 4.28% 6.53 1.043 1.011
All Grain 2073
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 1960
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 1898
Cucumber Gose
5.5 gal 4.35% 29.59 1.044 1.011
All Grain 1879
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 1716
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 1441

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Partigyle05 - Gose
5.5 gal 6.3% 13.17 1.060 1.012
All Grain 3
Boom Gose Cannon
6.5 gal 5.47% 5.43 1.054 1.012
All Grain 4
Blackberry Gose
5 gal 3.83% 17.94 1.037 1.008
BIAB 13
Gose
235 gal 3.54% 0 1.036 1.009
All Grain 9
Kiwi and Lime Gose
25 L 5.7% 6.97 1.050 1.007
All Grain 10
Lalalalia
5 gal 4.61% 6.28 1.047 1.012
extract 7
Awesome Recipe
500 L 3.98% 12.83 1.037 1.007
All Grain 7
Basic Gose
5.5 gal 4.01% 18.29 1.040 1.009
All Grain 20
4Gs Watermelon Gose
6 gal 4.79% 7.19 1.044 1.007
All Grain 11
Blueberry Gose
5.5 gal 4.25% 12.28 1.039 1.007
BIAB 9

Fermentables Used In Gose Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 140 German Grain acidulated malt 3.4°L
27 13% 1% - 33%
German - Pilsner 126 German Grain base malt 1.6°L
38 43% 18% - 78%
American - White Wheat 86 American Grain base malt 2.8°L
40 46% 8% - 79%
German - Wheat Malt 81 German Grain base malt 2°L
37 46% 20% - 93%
American - Pilsner 61 American Grain base malt 1.8°L
37 43% 15% - 78%
Rice Hulls 48 Adjunct other 0°L
0 6% 1% - 13%
American - Wheat 46 American Grain base malt 1.8°L
38 42% 13% - 57%
American - Pale 2-Row 43 American Grain base malt 1.8°L
37 48% 10% - 100%
German - Pale Wheat 21 German Grain base malt 1.5°L
39 44% 26% - 51%
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 77% 10% - 100%
Hallertau Mittelfruh 21 3.75 82% 16% - 100%
Domestic Hallertau 20 3.9 93% 50% - 100%
Hallertau Hersbrucker 16 4 89% 40% - 100%
Tettnanger 14 4.5 77% 8% - 100%
Spalt 13 4.5 73% 33% - 100%
Citra 12 11 66% 17% - 100%
Magnum 12 15 80% 15% - 100%
Cascade 11 7 57% 15% - 100%
Mosaic 9 12.5 41% 6% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 10 German Grain acidulated malt 3.4°L
27 85% 33% - 100%
American - White Wheat 3 American Grain base malt 2.8°L
40 39% 25% - 53%
American - Pilsner 2 American Grain base malt 1.8°L
37 37% 25% - 50%
American - Pale 2-Row 2 American Grain base malt 1.8°L
37 28% 23% - 33%
Rolled Oats 1 Adjunct raw 2.2°L
33 33% 33% - 33%
United Kingdom - Oat Malt 1 United Kingdom Grain base malt 2°L
28 25% 25% - 25%
American - Caramel / Crystal 10L 1 American Grain crystal malt 10°L
35 50% 50% - 50%
Finland - Melanoid Malt 1 Finland Grain roasted malt 27°L
35 33% 33% - 33%
American - Red Wheat 1 American Grain base malt 2.5°L
38 33% 33% - 33%
German - CaraFoam 1 German Grain crystal malt 1.8°L
37 71% 71% - 71%

Yeasts Used In Gose Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 71 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
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 22 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis / Safale - Safale - German Ale Yeast K-97 19 Fermentis / Safale Ale .104 High 81% 54°F 77°F
Wyeast - Kölsch 2565 13 Wyeast Ale 0.1 Low 75% 56°F 70°F
White Labs - California Ale Yeast WLP001 10 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Lactobacillus 5335 8 Wyeast Ale 0.09 - 75% 60°F 95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 7 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Imperial Yeast - G03 Dieter 5 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 46 Water Agt Whirlpool 18% 0% - 100%
Lactic acid 30 Water Agt Mash 57% 0% - 100%
Gypsum 24 Water Agt Mash 4% 0% - 48%
Calcium Chloride 22 Water Agt Mash 4% 0% - 48%
Whirlfloc 22 Fining Boil 42% 0% - 96%
Irish Moss 20 Fining Boil 48% 0% - 96%
Epsom Salt 11 Water Agt Mash 1% 0% - 5%
Chalk 5 Water Agt Mash 2% 0% - 9%
Phosphoric acid 4 Water Agt Sparge 33% 0% - 99%
Baking Soda 3 Water Agt Mash 1% 0% - 1%

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