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'''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 (32-6 SRM) sits at a sessionable ABV around 3-5%, made up of mostly Pilsner and wheat. Gose is usually unfiltered, so some hazyness is to be expected.

'''[[File:Gose.jpg|thumbnail|right|MTF Gose]]===== Description=====The Milk The Funk Gose is a 8 gallon recipe that is lemony tart and 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.===== Fermentables =====1.035 OG - 2 SRM - Mash 60min @ 145*f{| class="wikitable sortable"! Malt !! Weight !! %|-| Floor-Malted Bohemian Wheat (DE)||5lbs||50|-| Floor-Malted Bohemian Pilsner (DE)||5lbs||50|-|}===== Adjunct ====={| class="wikitable sortable"! Adjunct !! Weight !! Time|-| Salt (fleur de sel)||.5 oz|| 0 min|-| Ground Coriander Seed ||1oz|| 0 min|-|}

'''Ingredients'''===== Hops =====* ingredient{| class="wikitable sortable"* ingredient! Hop !! Weight !! Time !! Use !! Alpha Acids* ingredient|-* ingredient| Golding (UK)||2oz|| 10 min||Mash||8 AAU|-|} ===== Yeast / Bacteria =====1.004 FG - 4.0 ABV{| class="wikitable sortable"! 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|-|}

# step1-2 days before brewing make a 1l starter of 1.040 wort and add your vial of WLP644. Let it sit at room temperature till use. Also make 1l of 1.040 wort and pour OYL-605 into the starter. Incubate 24-48 hours at room temperature to increase cell count.# stepMash in at 145*f for 60 minutes, make sure to add the hops to the mash.# stepSparge as normal.# stepBring wort to a boil add salt and coriander and cut the heat.# Chill wort down to 95*f, transfer to a CO2 purged carboy or keg. Add the 1l OYL-605 Lactobacillus Blend starter. Allow it to sour for 24 hours. No external heating is required.# After the souring phase, pitch WLP644 Trois. You can aerate if you feel necessary. After 2 weeks a stable gravity should be reached.# Rack or transfer off as normal to bottles or a keg.