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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 5460
Fruit Gose
21 L 4.39% 11.84 1.045 1.011
All Grain 3801
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 2302
Cucumber Gose
5.5 gal 4.35% 29.59 1.044 1.011
All Grain 2185
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 2092
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 2021
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 1762
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 1578
Blueberry Gose
11 gal 5.59% 9.26 1.051 1.009
All Grain 1490
So It Gose v1
4.5 gal 3.45% 9.77 1.034 1.008
BIAB 1398

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5 gal 2.36% 0 1.024 1.006
extract 0
Gose
22 gal 4.58% 4.83 1.041 1.006
All Grain 15
Gose 08112019
5.5 gal 4.51% 6.17 1.046 1.011
extract 6
GOSE 2019
38 L 5.21% 5.53 1.048 1.008
All Grain 10
Forager Gruit
20 gal 6% 0 1.060 1.014
All Grain 16
Watermelon Gose
37 gal 1.95% 10.92 1.020 1.005
All Grain 6
Mr Pickle
336.9 L 5.32% 2.68 1.054 1.014
All Grain 13
GoseBerry
5.5 gal 4.31% 10.89 1.040 1.007
All Grain 12
Rad Trad Gose
527 gal 4.11% 16.17 1.042 1.010
All Grain 11
Wild Gose
2.5 gal 4.74% 2.31 1.047 1.011
BIAB 16

Fermentables Used In Gose Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 151 German Grain acidulated malt 3.4°L
27 12% 1% - 33%
German - Pilsner 125 German Grain base malt 1.6°L
38 43% 18% - 78%
American - White Wheat 90 American Grain base malt 2.8°L
40 46% 8% - 79%
German - Wheat Malt 86 German Grain base malt 2°L
37 46% 20% - 93%
American - Pilsner 69 American Grain base malt 1.8°L
37 42% 17% - 78%
Rice Hulls 53 Adjunct other 0°L
0 6% 1% - 13%
American - Wheat 51 American Grain base malt 1.8°L
38 42% 13% - 62%
American - Pale 2-Row 49 American Grain base malt 1.8°L
37 49% 10% - 100%
German - Pale Wheat 22 German Grain base malt 1.5°L
39 45% 26% - 59%
Flaked Oats 20 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 52 3.5 78% 10% - 100%
Domestic Hallertau 22 3.9 93% 50% - 100%
Hallertau Mittelfruh 21 3.75 82% 16% - 100%
Tettnanger 19 4.5 80% 7% - 100%
Cascade 14 7 63% 15% - 100%
Hallertau Hersbrucker 14 4 85% 40% - 100%
Citra 13 11 64% 17% - 100%
Magnum 12 15 80% 15% - 100%
Spalt 11 4.5 70% 33% - 100%
Mosaic 10 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 11 German Grain acidulated malt 3.4°L
27 86% 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 - Safale - American Ale Yeast US-05 76 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 33 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 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 9 Wyeast Ale 0.09 - 75% 60°F 95°F
Imperial Yeast - G03 Dieter 8 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 52 Water Agt Mash 21% 0% - 100%
Lactic acid 37 Water Agt Mash 60% 0% - 100%
Gypsum 30 Water Agt Mash 4% 0% - 48%
Whirlfloc 24 Water Agt Boil 40% 0% - 96%
Irish Moss 22 Other Boil 46% 0% - 96%
Calcium Chloride (dihydrate) 19 Water Agt Mash 5% 0% - 48%
Epsom Salt 12 Water Agt Mash 1% 0% - 5%
Calcium Chloride (dihydrate) 5 Water Agt Mash 2% 0% - 6%
Phosphoric acid 4 Water Agt Mash 33% 0% - 99%
Chalk 3 Water Agt Mash 3% 0% - 9%

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