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.