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Gose
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[[File:Ritterguts-Gose.jpg|thumbnail|right|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 hazyness haziness is to be expected.
==Milk the Funk Gose==
[[File:Gose.jpg|thumbnail|right|MTF Gose]]
===== Description =====
The ''Milk The Funk Gose '' is a an 8 gallon recipe that is for a 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*f145°f
{| class="wikitable sortable"
! Malt !! Weight !! %
|-
| Floor-Malted Bohemian Wheat (DE)||5lbs5 lbs||50
|-
| Floor-Malted Bohemian Pilsner (DE)||5lbs5 lbs||50
|-
|}
! Adjunct !! Weight !! Time
|-
| Salt (fleur de sel)||0.5 oz|| 0 min
|-
| Ground Coriander Seed ||1oz1 oz|| 0 min
|-
|}
! Hop !! Weight !! Time !! Use !! Alpha Acids
|-
| Golding (UK)||2oz2 oz|| 10 min||Mash||8 AAU
|-
|}
! Name !! Laboratory !! Product ID !! Attenuation
|-
| Lactobacillus Blend (brevis, delbrueckii, and plantarum)||[[Omega Yeast Labs]]||[[Lactobacillus#Omega_Yeast_Labs_on_OYL-605|OYL-605]]||N/A
|-
| <span style="text-decoration: line-through;">Brett</span> Sacc Trois||[[White Labs]]||[[Brettanomyces#Isolates|WLP644]]||87.5
|-
|}
'''Steps'''
# 1-2 days before brewing make a 1l 1 liter starter of 1.040 wort , and add your vial of WLP644. Let it sit at room temperature till until use. Also make 1l 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.# Mash in at 145*f 145°f for 60 minutes, ; make sure to add the hops to the mash.
# Sparge as normal.
# Bring the wort to a boil , add salt and coriander , and cut then turn the heatoff.# Chill the wort down to 95*f95°f, and transfer to a CO2 purged carboy or keg. Add the 1l 1 liter of 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.