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	4591
Cucumber Gose	5.5 gal	4.35%	29.59	1.044	1.011		All Grain	3498
Gose	5.5 gal	4.74%	5.17	1.045	1.008		extract	3348
Lemon/Lime Gose	5.75 gal	4.3%	4.78	1.040	1.007		All Grain	2983
27-.Gose(유자)	21 L	5.28%	15.13	1.050	1.010		All Grain	2315
Passionfruit gose	5.5 gal	5.01%	6.79	1.045	1.007		All Grain	2259
Blueberry Gose	11 gal	5.59%	9.26	1.051	1.009		All Grain	2218
German Gose Partial Mash	5 gal	6.93%	29.07	1.068	1.015		Partial Mash	2058
There She Gose Again	5.5 gal	4.88%	12.28	1.048	1.011		All Grain	2016
Hibiscus Gose	6 gal	4.78%	14.43	1.047	1.011		All Grain	1752

Newest Gose Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sweepings	19 L	5.73%	41.8	1.055	1.011		All Grain	4
(Never Say) Never Again	5.5 gal	4.5%	11.33	1.044	1.010		All Grain	7
GOSE	6.5 gal	5.01%	30.19	1.048	1.010		All Grain	51
GOSE	6.5 gal	5.01%	30.19	1.048	1.010		All Grain	12
Cranberry Gose	5.5 gal	5.67%	36.38	1.056	1.013		All Grain	14
Traditional Gose	5.5 gal	5.01%	8.39	1.046	1.008		All Grain	75
Mas Agave Tribute	5.5 gal	10.85%	29.51	1.099	1.017		All Grain	21
#10 - Gose met ananas	1400 L	5.53%	11.77	1.056	1.014		All Grain	14
GoseVID-19	3 gal	4.37%	12	1.041	1.008		BIAB	18
There She Gose Again	5 gal	4.66%	13.68	1.044	1.008		BIAB	17

Fermentables Used In Gose Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	170	German	Grain	acidulated malt	3.4°L	27	12%	1% - 33%
German - Pilsner	142	German	Grain	base malt	1.6°L	38	43%	18% - 78%
American - White Wheat	97	American	Grain	base malt	2.8°L	40	46%	8% - 79%
German - Wheat Malt	96	German	Grain	base malt	2°L	37	46%	20% - 93%
American - Pilsner	78	American	Grain	base malt	1.8°L	37	41%	14% - 78%
Rice Hulls	60		Adjunct	other	0°L	0	6%	1% - 13%
American - Wheat	56	American	Grain	base malt	1.8°L	38	43%	13% - 62%
American - Pale 2-Row	55	American	Grain	base malt	1.8°L	37	49%	10% - 100%
German - Pale Wheat	30	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	59	3.5	77%	10% - 100%
Hallertau Mittelfruh	29	3.75	77%	16% - 100%
Domestic Hallertau	24	3.9	94%	50% - 100%
Tettnanger	22	4.5	74%	7% - 100%
Cascade	17	7	53%	6% - 100%
Citra	16	11	52%	2% - 100%
Hallertau Hersbrucker	15	4	87%	40% - 100%
Magnum	15	15	84%	15% - 100%
Hallertau Blanc	12	10	57%	5% - 100%
Perle	12	8.2	90%	29% - 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	97	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	41	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	37	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - German Ale Yeast K-97	25	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	25	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
Wyeast - Lactobacillus 5335	12	Wyeast	Ale	0.09	-	75%	60°F	95°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	10	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Imperial Yeast - G03 Dieter	9	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	66	Water Agt	Boil	20%	0% - 100%
Lactic acid	51	Water Agt	Primary	61%	0% - 100%
Gypsum	39	Water Agt	Mash	5%	0% - 50%
Whirlfloc	24	Water Agt	Boil	40%	0% - 95%
Irish Moss	22	Fining	Boil	42%	0% - 96%
Calcium Chloride (dihydrate)	18	Water Agt	Mash	5%	0% - 31%
Epsom Salt	17	Water Agt	Mash	1%	0% - 5%
Calcium Chloride (dihydrate)	14	Water Agt	Mash	6%	0% - 48%
Phosphoric acid	7	Water Agt	Mash	47%	0% - 99%
Baking Soda	7	Water Agt	Mash	14%	0% - 71%

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