I've had good results with Berliners using the following process, and I assume the same applies for Gose:
- Lacto starter, no O2/no stir, 1 week @90*
- Pitch lacto starter, no O2, 1 week @90*
- Drop temp, O2 as usual, pitch yeast/brett as usual
- Ferment as usual.
I don't boil, but I do sample periodically for preferred level of tartness.
I just finished a Berliner with a very similar technique. I did use the 'handful of malt' in the starter method for lacto innoculation. It does go through some funky odor periods, but does clean up. Both the starter and the main wort were brought down to a pH of 3.1.
The primary difference to the method above is that I do boil for an hour following the lacto stage. A very nice, sweet and tart aroma comes off the kettle during boil. After cooling, US-05 was pitched into the fermenter and it did ferment the beer down to under 1.012. I do have to comment that the ferment is a little slow due to the low pH, but it did its job! The beer is reminiscent of a slightly orangy Mimosa. So that term 'Champagne of the North' is apt. Very tasty.