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Historical Beer - Gose


BJCP Style Guide

Top 10 Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 5798
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 4130
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 3976
Hibiscus Gose
6 gal 4.78% 14.43 1.047 1.011
All Grain 3910
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 3692
Salty Dog (grapefruit gose)
5.25 gal 3.65% 10.86 1.033 1.006
All Grain 3137
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 2976
Imperial Margarita Gose
5.5 gal 7.06% 20.48 1.072 1.019
All Grain 2387
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 2348
Bright Gose
230 L 5.55% 11.28 1.052 1.009
All Grain 1741

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Our Gose
5 gal 6.96% 7.49 1.069 1.016
All Grain 142
miguel gose
320 L 4.08% 12.4 1.037 1.005
All Grain 101
Grapefruit Gose
18 L 5.09% 5.45 1.055 1.017
All Grain 22
Gose
10 L 4.42% 8.39 1.039 1.005
All Grain 55
221111_gose
850 L 3.73% 3.52 1.041 1.012
All Grain 41
220923_goseonme
780 L 5.59% 4.16 1.047 1.005
All Grain 53
220519_gose
1000 L 4.32% 3.89 1.044 1.011
All Grain 61
220510_basilisk
1000 L 4.75% 0 1.048 1.012
All Grain 38
211207_basilisk
1100 L 4.01% 3.57 1.041 1.011
All Grain 60
210512_AhGave
1100 L 6.44% 4.06 1.055 1.006
extract 42

Fermentables Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 224 German Grain acidulated malt 3.4°L
27 12% 1% - 48%
German - Pilsner 195 German Grain base malt 1.6°L
38 44% 9% - 94%
German - Wheat Malt 158 German Grain base malt 2°L
37 46% 3% - 93%
American - White Wheat 140 American Grain base malt 2.8°L
40 45% 6% - 79%
American - Pilsner 125 American Grain base malt 1.8°L
37 42% 11% - 80%
Rice Hulls 102 Adjunct other 0°L
0 6% 1% - 13%
US - Pale 2-Row 81 US Grain base malt 1.8°L
37 50% 15% - 100%
American - Wheat 75 American Grain base malt 1.8°L
38 42% 13% - 76%
German - Pale Wheat 40 German Grain base malt 1.5°L
39 45% 8% - 71%
Flaked Wheat 36 Adjunct raw 2°L
34 20% 2% - 60%

Hops Used In Gose Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 83 3.5 76% 10% - 100%
Hallertau Mittelfruh 50 3.75 78% 16% - 100%
Tettnanger 36 4.5 72% 9% - 100%
Magnum 32 15 80% 4% - 100%
Citra 32 11 60% 2% - 100%
Domestic Hallertau 31 3.9 93% 50% - 100%
Hallertau Hersbrucker 27 4 86% 40% - 100%
Cascade 25 7 60% 6% - 100%
Hallertau Blanc 19 10 64% 5% - 100%
Perle 19 8.2 89% 20% - 100%

Steeping Grains Used In Gose Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 16 German Grain acidulated malt 3.4°L
27 90% 33% - 100%
American - White Wheat 3 American Grain base malt 2.8°L
40 39% 25% - 53%
US - Pale 2-Row 2 US Grain base malt 1.8°L
37 28% 23% - 33%
American - Pilsner 2 American Grain base malt 1.8°L
37 37% 25% - 50%

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-05 146 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Lallemand - WildBrew Philly Sour 65 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Wyeast - German Ale 1007 62 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 51 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - German Ale Yeast K-97 47 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 27 White Labs Ale Med-High Low 85% 70°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 26 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Wyeast - Lactobacillus 5335 18 Wyeast Ale 0.09 - 75% 60°F 95°F
Omega Yeast Labs - Voss Kveik OYL-061 16 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Imperial Yeast - G03 Dieter 15 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
Lactic acid 123 Water Agt Mash 55% 0% - 100%
Coriander Seed 115 Spice Mash 22% 0% - 100%
Sea salt 108 Spice Boil 20% 0% - 100%
Gypsum 102 Water Agt Mash 6% 0% - 84%
Table Salt 87 Water Agt Mash 20% 0% - 100%
Whirlfloc 58 Water Agt Boil 34% 0% - 100%
Calcium Chloride (dihydrate) 57 Water Agt Mash 3% 0% - 31%
Epsom Salt 47 Water Agt Mash 2% 0% - 27%
Irish Moss 35 Fining Boil 35% 0% - 100%
Calcium Chloride (anhydrous) 27 Water Agt Mash 6% 0% - 50%

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