Gose

Ritterguts Gose is still made to the traditional German recipe.

Gose (Goes-uh) is a salty, sour, beer from Goslar, Germany that is brewed with at least 50% malted wheat. Gose has a low hop bitterness and aroma and gets a lemony character from the use of coriander. The straw-like colored Gose (2-6 SRM) sits at a sessionable ABV around 3-5%, made up of mostly pilsner and wheat. Gose is usually unfiltered, so some haziness is to be expected .

Milk the Funk Gose Recipe

MTF Gose

Description

The Milk The Funk Gose is an 8 gallon (8 gallons in the fermenter) recipe for a lemony, tart, and lightly salty beer that will quench any thirst on a summer's day. This recipe is an 8 gallon, no boil recipe, and is made for a system with 73% efficiency. Please adjust the recipe to fit your system.

Stats

• 1.035 OG
• 1.004 FG
• 4.0 ABV
• 2 SRM
• No hops if possible. If hops have to be used, then ~3-4 IBU from mash hops
• Mash 60min @ 145°f

Fermentables

Malt	Weight	%
Floor-Malted Bohemian Wheat (DE)	5 lbs	50
Floor-Malted Bohemian Pilsner (DE)	5 lbs	50

Extract Version *	Weight	%
Briess CBW® Bavarian Wheat Dried Malt Extract (or similar)	3 lbs	50
Briess CBW® Pilsen Wheat Dried Malt Extract (or similar)	3 lbs	50

* Note about the extract version: Devin Bell has also used 70% wheat DME to 30% pilsner DME and 100% wheat DME with good results. Briess CBW® Bavarian Wheat DME is 65% wheat and 35% barley.

Adjunct

Adjunct	Weight	Time
Salt (fleur de sel)	0.5 oz	0 min
Ground Coriander Seed	1 oz	0 min

Hops

No hops if possible. If hops have to be used for legal reasons (for commercial breweries, for example):

Hop	Weight	Use	Alpha Acids
Golding (UK)	2 oz	Mash	8 AAU

Yeast / Bacteria

Name	Laboratory	Product ID	Attenuation
Lactobacillus Blend (brevis, delbrueckii, and plantarum) *	Omega Yeast Labs	OYL-605	N/A
Brett Sacc Trois	White Labs	WLP644	87.5

* If OYL-605 is not available, substitute it with a probiotic culture such as Goodbelly Mango or Swansons Plantarum. See Culturing From Probiotics .

Steps

1. 1-2 days before brewing make a 1 liter starter of 1.040 wort, and add your vial of WLP644. Let it sit at room temperature until use. Also make 1 liter of 1.040 wort, and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase the cell count.
2. Mash in at 145°f for 60 minutes; if hops have to be used, make sure to add the hops to the mash.
3. Sparge as normal.
4. Bring the wort to a boil, add salt and coriander, and then turn the heat off.
5. Adjust PH ~4.2 to limit growth Clostridium butyricum and other potential off-flavor bacteria. Not necessary, but this is a best practice suggestion. See How to Pre-Acidify for instructions.
6. Chill the wort down to 95°f, and transfer to a CO2 purged carboy or keg. Add the 1 liter of OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.
7. After the souring phase, pitch WLP644 Trois (boiling to kill the Lactobacillus before adding the WLP644 Trois is optional; see kettle souring). You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.
8. Rack or transfer off as normal to bottles or a keg.

See Also

Additional Articles on MTF Wiki

• Sour Worting
• Sour Mashing
• Lactobacillus
• Berliner Weissbier

External Resources

• Gose - Shutup About Barclay Perkins blog.
• The Sixth German Gose - Lars Garshol's blog.
• Gose - German Beer Institute.
• Going For Gose - Michael Jackson, The Beer Hunter.
• Sour Leipziger Gose Recipe - The Mad Fermentationist.
• Gose, BYO Magazine, 2011 - Justin Burnsed.
• The Summer of Gose, Ale of the Riverwards - Ed Coffey.
• "Old German Beer Styles," by Ron Pattinson (contains a few obscure sour styles).