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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 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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