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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