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	Starter	Attenuation
Lactobacillus Blend (brevis, delbrueckii, and plantarum) *	Omega Yeast Labs	OYL-605	None	N/A
Brett Sacc Trois	White Labs	WLP644	1 vial in 500 mL DME starter for 5-8 gallons	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 (no need to boil for more than a couple of minutes).
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, chill the soured wort down to ~70°F and 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).
• MTF Thread on the qualities of different types of salt when used in Gose.
• Brewing Gose with Seawater on Third Leap blog. See also this associated MTF post.