Gose (proununced gose-uh) is an obscure beer style to many. Emerging out of Goslar, Germany, gose is brewed with wheat malt, fermented with ale yeast and flavored with coriander and salt. It has a light sourness like a Berliner weisse and was more than likely wildly fermented, like Belgian lambic beers.
Although sour brewing can be risky to brewing equipment, there are several methods laid out in the article “Gose” found in the 2015 March/April Zymurgy issue, as well as general souring knowledge in Michael Tonsmiere’s American Sour Beers.
Gose is a rarity, and homebrewers have the advantage of brewing beer styles that are hard to find on shelves. The recipe below is a homage to Rittergutsbrauerei Döllnitz’s gose. Try it out and let us know what you think!
View the Homebrew Recipes archive for past recipes posted to HomebrewersAssociation.org, as well as the Homebrewopedia for a wide selection of recipes, including past National Homebrew Competition winners.
Dollar to Döllnitz Gose | Specialty Beer
- 4.0 lb (1.81 kg) German Pilsner malt
- 4.0 lb (1.81 kg) German Wheat malt
- 1.0 lb (0.45 kg) acid malt
- 0.5 lb (227 g) rice hulls (in mash to aid sparge)
- 0.25 oz (7 g) whole Saaz hops, 4% a.a. (60 min)
- WhirlFloc (10 min, optional)
- 0.25 oz (7 g) whole, fresh-ground coriander seed (5 min)
- Hefeweizen yeast 2 L starter or 145 mL slurry
- 10 g salt (or to taste) at bottling
- 3.0 oz (85 g) 88% lactic acid (or to taste) at bottling
- reverse-osmosis filtered (or activated charcoal filtered) water
- Original Gravity: 1.045
- Final Gravity: 1.009
- ABV: 4.7%
- IBU: 3
- SRM: 3.2
Reserve 14 of the 16 ounces of milled, acidulated malt. Mash the remaining 2 ounces acid malt with Pilsner and Wheat malts, along with rice hulls at 149°F (65°C) and hold for 45 minutes. Add remaining acid malt and continue to mash, stirring every 15 minutes, for another 45 minutes. Don’t worry if mash temperature falls slightly during secondary mash.
Add heat to bring the mash temperature up to 168°F (76°C) and sparge at this temperature until runoff wort gravity reaches 1.008 (2° P) or pH 5.8 (whichever comes first). Collect enough wort in the kettle to allow for a final volume of 5.5 gallons after a 60 minute boil. Use fresh, whole coriander seed ground in a spice grinder or mortar and pestle, and add 5 minutes before the end of the boil. Chill to 70°F (21°C), aerate and pitch.
Ferment at 68°F (20°C) until terminal gravity is reached. Crash to 40°F (4°C) and cold condition for one week, then rack. Add salt and lactic acid to taste, blending thoroughly. Two ounces of lactic acid at bottling (along with the acid malt contribution from the mash) will result in a mildly tart gose, whereas 3 ounces will be noticeably tart. Package and carbonate or bottle and prime.
Note: If adding gyle, sugar or malt extract to prime, be sure to taste for the correct acid and salinity balance before blending in priming.
Substitute 6.9 lb (3.12 kg) wheat malt extract syrup for the pilsner and wheat malt. Omit rice hulls and acid malt. Dissolve extracts completely and proceed with boil. Note that color may be slightly darker (5.3 SRM) with the extract recipe, and more lactic acid will likely be needed at bottling to achieve the same level of tartness. Also due to the omission of acid malt in the mash, acidity might be somewhat one-dimensional compared with the all-grain version.