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Historical Beer - Gose

BJCP Style Guide

Top 10 Gose Recipes

Title Size ABV IBU OG FG Color Method Views
02 SPICED GOSE
28 L 4.61% 0 1.047 1.012
All Grain 4423
Fruit Gose
21 L 4.39% 11.84 1.045 1.011
All Grain 4346
Cucumber Gose
5.5 gal 4.35% 29.59 1.044 1.011
All Grain 3134
Gose
5.5 gal 4.74% 5.17 1.045 1.008
extract 3008
Lemon/Lime Gose
5.75 gal 4.3% 4.78 1.040 1.007
All Grain 2677
27-.Gose(유자)
21 L 5.28% 15.13 1.050 1.010
All Grain 2233
Passionfruit gose
5.5 gal 5.01% 6.79 1.045 1.007
All Grain 2025
Blueberry Gose
11 gal 5.59% 9.26 1.051 1.009
All Grain 1967
German Gose Partial Mash
5 gal 6.93% 29.07 1.068 1.015
Partial Mash 1967
There She Gose Again
5.5 gal 4.88% 12.28 1.048 1.011
All Grain 1803

Newest Gose Recipes

Title Size ABV IBU OG FG Color Method Views
Cranberry Lime Gose
5.25 gal 4.58% 8.91 1.043 1.008
All Grain 24
Gose V1 Ed2020 Coriander
27.5 L 4.61% 11.25 1.043 1.008
All Grain 9
Bluberry Sour
5 gal 5.33% 16.48 1.050 1.010
extract 17
Two of Tarts
10 gal 4.29% 7.41 1.043 1.011
All Grain 26
Margharita Gose
20.8 L 5.56% 11.47 1.057 1.014
All Grain 26
Pickle Suit
5.1 gal 4.45% 8.15 1.047 1.013
All Grain 31
gosetavo
60 L 4.64% 5.73 1.044 1.008
All Grain 29
Jay riddle gose
21 L 5.46% 9.19 1.055 1.014
All Grain 22
Revelry Gose
220 gal 4.92% 0 1.046 1.009
All Grain 32
Holiday Party Blueberry Gose
6 gal 4.37% 4.6 1.040 1.007
BIAB 75

Fermentables Used In Gose Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 164 German Grain acidulated malt 3.4°L
27 12% 1% - 33%
German - Pilsner 137 German Grain base malt 1.6°L
38 43% 18% - 78%
German - Wheat Malt 97 German Grain base malt 2°L
37 46% 20% - 93%
American - White Wheat 94 American Grain base malt 2.8°L
40 46% 8% - 79%
American - Pilsner 75 American Grain base malt 1.8°L
37 42% 17% - 78%
Rice Hulls 56 Adjunct other 0°L
0 6% 1% - 13%
American - Pale 2-Row 52 American Grain base malt 1.8°L
37 50% 10% - 100%
American - Wheat 50 American Grain base malt 1.8°L
38 43% 13% - 62%
German - Pale Wheat 28 German Grain base malt 1.5°L
39 45% 26% - 59%
Flaked Oats 25 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 56 3.5 77% 10% - 100%
Hallertau Mittelfruh 26 3.75 79% 16% - 100%
Domestic Hallertau 23 3.9 94% 50% - 100%
Tettnanger 19 4.5 77% 7% - 100%
Hallertau Hersbrucker 15 4 87% 40% - 100%
Magnum 15 15 84% 15% - 100%
Cascade 14 7 63% 15% - 100%
Citra 13 11 54% 2% - 100%
Perle 12 8.2 90% 29% - 100%
Hallertau Blanc 12 10 59% 5% - 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 92 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
Fermentis - Safale - German Ale Yeast K-97 24 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 24 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
White Labs - California Ale Yeast WLP001 11 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Lactobacillus 5335 11 Wyeast Ale 0.09 - 75% 60°F 95°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 9 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Imperial Yeast - G03 Dieter 8 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 57 Water Agt Mash 20% 0% - 100%
Lactic acid 39 Flavor Kegging 60% 0% - 100%
Gypsum 32 Water Agt Mash 5% 0% - 50%
Whirlfloc 25 Fining Boil 46% 0% - 96%
Irish Moss 20 Fining Boil 46% 0% - 96%
Calcium Chloride (dihydrate) 15 Water Agt Mash 6% 0% - 48%
Epsom Salt 13 Water Agt Mash 1% 0% - 5%
Calcium Chloride (dihydrate) 12 Water Agt Mash 5% 0% - 31%
Phosphoric acid 7 Water Agt Mash 47% 0% - 99%
Chalk 4 Water Agt Mash 2% 0% - 9%

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