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 | 8143 | |
| There She Gose Again |
5.5 gal | 4.88% | 12.28 | 1.048 | 1.011 | All Grain | 5739 | |
| Passionfruit gose |
5.5 gal | 5.01% | 6.79 | 1.045 | 1.007 | All Grain | 5178 | |
| Hibiscus Gose |
6 gal | 4.78% | 14.43 | 1.047 | 1.011 | All Grain | 5127 | |
| 27-.Gose(유자) |
21 L | 5.28% | 15.13 | 1.050 | 1.010 | All Grain | 4812 | |
| Salty Dog (grapefruit gose) |
5.25 gal | 3.65% | 10.86 | 1.033 | 1.006 | All Grain | 4754 | |
| German Gose Partial Mash |
5 gal | 6.93% | 29.07 | 1.068 | 1.015 | Partial Mash | 3917 | |
| Imperial Margarita Gose |
5.5 gal | 7.06% | 20.48 | 1.072 | 1.019 | All Grain | 3702 | |
| Gose - Lime & Jalapeno |
10 L | 4.51% | 0 | 1.047 | 1.013 | BIAB | 3146 | |
| So It Gose v1 |
4.5 gal | 3.45% | 9.77 | 1.034 | 1.008 | BIAB | 3137 |
Newest Gose Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Servatius Lunchbier von de Basaliek |
11 gal | 5.57% | 30.29 | 1.052 | 1.010 | All Grain | 35 | |
| August 2026 Sour |
15 L | 4.72% | 11.36 | 1.042 | 1.006 | All Grain | 51 | |
| Tequila |
28 L | 4.44077% | 9.32026 | 1.043 | 1.010 | All Grain | 63 | |
| Imperial Gose |
5.5 gal | 7.76% | 8.53 | 1.073 | 1.014 | All Grain | 126 | |
| Canada Gose |
2235 L | 4.27% | 7.15 | 1.042 | 1.009 | All Grain | 72 | |
| Jak działają turnieje w kasynach online i co warto o nich wiedzieć |
5.5 gal | 12.16% | 0 | 1.124 | 1.031 | All Grain | 56 | |
| Raspberry Passionfruit Gose |
40 L | 4.24% | 11.68 | 1.042 | 1.009 | BIAB | 85 | |
| GOSE |
530 L | 5.57% | 10.12 | 1.050 | 1.007 | All Grain | 82 | |
| test gose 1 |
2 gal | 5.04% | 6.37 | 1.045 | 1.007 | All Grain | 64 | |
| Margarita Lime Gose |
20 L | 4.22% | 11.03 | 1.042 | 1.010 | All Grain | 110 |
Fermentables Used In Gose Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 236 | German | Grain | acidulated malt |
3.4°L
|
27 | 12% | 1% - 48% |
| German - Pilsner | 201 | German | Grain | base malt |
1.6°L
|
38 | 43% | 9% - 92% |
| German - Wheat Malt | 167 | German | Grain | base malt |
2°L
|
37 | 46% | 3% - 93% |
| American - White Wheat | 159 | American | Grain | base malt |
2.8°L
|
40 | 44% | 6% - 79% |
| American - Pilsner | 146 | American | Grain | base malt |
1.8°L
|
37 | 43% | 11% - 97% |
| Rice Hulls | 114 | Adjunct | other |
0°L
|
0 | 6% | 1% - 17% | |
| US - Pale 2-Row | 81 | US | Grain | base malt |
1.8°L
|
37 | 50% | 15% - 100% |
| American - Wheat | 81 | American | Grain | base malt |
1.8°L
|
38 | 43% | 13% - 76% |
| Weyermann - Acidulated | 60 | German | Grain | acidulated malt |
3.4°L
|
27 | 8% | 1% - 23% |
| Weyermann - Pale Wheat | 55 | German | Grain | base malt |
2°L
|
36 | 44% | 7% - 66% |
Hops Used In Gose Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 96 | 3.5 | 78% | 10% - 100% |
| Hallertau Mittelfruh | 67 | 3.75 | 76% | 13% - 100% |
| Citra | 41 | 11 | 63% | 2% - 100% |
| Tettnanger | 37 | 4.5 | 72% | 9% - 100% |
| Magnum | 36 | 15 | 80% | 4% - 100% |
| Domestic Hallertau | 34 | 3.9 | 93% | 50% - 100% |
| Hallertau Hersbrucker | 31 | 4 | 87% | 40% - 100% |
| Cascade | 26 | 7 | 61% | 6% - 100% |
| Perle | 23 | 8.2 | 88% | 20% - 100% |
| Hallertau Blanc | 21 | 10 | 58% | 5% - 100% |
Steeping Grains Used In Gose Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 18 | German | Grain | acidulated malt |
3.4°L
|
27 | 91% | 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 | 161 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 124 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Wyeast - German Ale 1007 | 65 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis - Safale - German Ale Yeast K-97 | 61 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 58 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 31 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 30 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Wyeast - Lactobacillus 5335 | 18 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Imperial Yeast - G03 Dieter | 17 | Imperial Yeast | German Ale | Medium | 75% | 60°F | 69°F | |
| Omega Yeast Labs - Voss Kveik OYL-061 | 17 | Omega Yeast Labs | Norwegian Ales | 0.12 | Medium | 79% | 68°F | 98°F |
Other Ingredients Used In Gose Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Coriander Seed | 186 | Spice | Boil | 20% | 0% - 100% |
| Sea salt | 183 | Spice | Boil | 19% | 0% - 100% |
| Lactic acid | 163 | Water Agt | Mash | 56% | 0% - 100% |
| Gypsum | 138 | Water Agt | Mash | 5% | 0% - 100% |
| Table Salt | 91 | Spice | Boil | 19% | 0% - 100% |
| Calcium Chloride (dihydrate) | 74 | Water Agt | Mash | 3% | 0% - 31% |
| Whirlfloc | 73 | Fining | Boil | 34% | 0% - 100% |
| Epsom Salt | 65 | Water Agt | Mash | 2% | 0% - 27% |
| Calcium Chloride (anhydrous) | 44 | Water Agt | Boil | 5% | 0% - 50% |
| Irish Moss | 42 | Fining | Boil | 33% | 0% - 100% |
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