Style Guide: Gose

Brewing a classic German Gose demands precision: a delicate balance of tartness from *Lactobacillus*, a subtle salinity, and the bright zest of coriander. My journey has shown this low-bitterness wheat ale thrives on controlled kettle souring and meticulous ingredient additions, yielding a refreshing, complex beer perfect for any occasion. Nail the pH and spice for true Gose character.

The Brewer’s Hook: Mastering the Gose Grind

When I first ventured into brewing a German Gose, I made what I now consider a foundational mistake: underestimating the critical balance between sourness, salinity, and coriander. My initial batches were either too aggressively sour, lacking that saline counterpoint, or muted on the spice. I treated the salt and coriander almost as afterthoughts, rather than integral components to be precisely measured and timed. It took several iterations, meticulous pH monitoring, and a deeper dive into the historical profile of this fascinating style to truly grasp that Gose isn’t just a sour beer – it’s a symphony of subtle, interwoven flavors. My experience taught me that success lies in precision, especially during the kettle souring phase and the late additions that define its character. Now, I approach every Gose brew with a strict regimen for these elements, ensuring that crisp, refreshing complexity I’ve come to love.

The Math: Deconstructing Gose Metrics

To consistently brew an exceptional Gose, we can’t just ‘eyeball’ it. We need to rely on the numbers. Here’s a breakdown of the critical calculations and targets I use for a 20-liter batch, scaled up or down as needed.

Manual Calculation Guide

1. Alcohol By Volume (ABV): My preferred formula, accounting for perceived attenuation, is:
   
   ABV = ((OG - FG) * 131.25)
   
   For my target: ((1.042 - 1.008) * 131.25) = (0.034 * 131.25) = 4.46% ABV.
2. Water-to-Grist Ratio: I aim for a thick mash to aid in enzymatic conversion and maintain mash pH. My target is 3.0 L/kg. For a 4.0 kg grist (see table below), this means 4.0 kg * 3.0 L/kg = 12.0 liters of strike water.
3. Souring pH Drop: To hit my target souring pH of **3.4**, I know from experience with *Lactobacillus plantarum* that starting with a wort pH of 4.5-4.8 (post-mash) generally requires 24-48 hours at **38°C**. The rate of pH drop depends heavily on the specific *Lacto* strain and wort composition, particularly the buffering capacity of the malts.
4. Salt & Coriander Dosage:
   • Sodium Chloride (NaCl): I target 0.5 g/L. For 20 liters, that’s 0.5 g/L * 20 L = 10 grams of non-iodized table salt.
   • Ground Coriander: I find 0.75 g/L provides the perfect aromatic balance. For 20 liters, that’s 0.75 g/L * 20 L = 15 grams of freshly crushed coriander seeds.

Grist Bill (for 20 Liters, 75% Efficiency)

Step-by-Step Execution: My Proven Gose Process

This is my tried-and-true method for a kettle-soured Gose. Precision here is non-negotiable.

1. Milling & Water Prep:
   • Mill your grains to a medium-fine crush. For high wheat bills, this helps extraction.
   • Prepare your strike water. For a Gose, I often start with reverse osmosis (RO) water and build my profile. Target a residual alkalinity close to zero. My typical additions are 2g Calcium Chloride and 2g Magnesium Sulfate for a 20L batch to ensure good mash chemistry and yeast health without affecting the sour profile.
2. Mash:
   • Heat strike water to achieve a mash temperature of **66°C**. Maintain for **60 minutes**.
   • Monitor mash pH. I aim for a mash pH of **5.2 – 5.4**. Lactic acid can be used if needed to adjust.
3. Lauter & Sparge:
   • Vorlauf until runoff is clear.
   • Sparge slowly to collect approximately 23-24 liters of pre-boil wort, targeting a pre-boil gravity around 1.035.
4. Pre-Boil & Chill for Kettle Souring:
   • Bring the wort to a boil for **10 minutes** to sterilize it. This kills off any wild yeast or bacteria that could compete with your *Lactobacillus*.
   • Chill the wort rapidly to **38°C**. This is the optimal temperature for most *Lactobacillus plantarum* strains.
5. Kettle Souring:
   • Transfer the chilled wort to a sanitized fermenter or keep it in the kettle.
   • Lower the pH to **4.5** with lactic acid. This helps to inhibit unwanted organisms and gives the *Lacto* a head start.
   • Pitch a pure culture of *Lactobacillus plantarum* (e.g., a simple starter made from Goodbelly shots, or a commercial pitch like Wyeast 5335 or Omega OYL-605).
   • Maintain the wort temperature at **38°C – 40°C** using a heating pad, immersion heater, or by wrapping your vessel with blankets in a warm room.
   • Monitor pH every 6-12 hours. I typically aim for a final souring pH of **3.4**. This usually takes **24-48 hours**. Taste frequently, but cautiously, as you approach your target.
   • Once the target pH and desired tartness are reached, immediately proceed to the full boil.
6. Full Boil:
   • Bring the soured wort to a rolling boil. This kills the *Lactobacillus* and prevents further souring.
   • 60 Minutes: Add 8g of low alpha acid hops (e.g., Hallertau Mittelfrüh) for 8 IBU. This is just enough to balance the wort without imparting significant bitterness.
   • 10 Minutes: Add **10 grams** of non-iodized table salt (NaCl).
   • 5 Minutes: Add **15 grams** of freshly crushed coriander seeds. Crushing them just before addition maximizes their aromatic impact.
   • Boil for a total of **60 minutes** from the start of the full boil.
7. Chill & Transfer:
   • Rapidly chill the wort to **20°C**.
   • Transfer to a sanitized fermenter. Aerate thoroughly.
8. Fermentation:
   • Pitch a clean, attenuative ale yeast (e.g., SafAle US-05, Wyeast 1056, or Lallemand Belle Saison for a slightly fruitier profile).
   • Ferment at **20°C** for 7-10 days, or until gravity is stable for 3 consecutive days, typically reaching **1.008**.
9. Packaging:
   • Crash cool to **2°C – 4°C** for 2-3 days to help settle yeast and promote clarity.
   • Package into kegs or bottles. For bottling, I typically target 2.8 – 3.0 volumes of CO2.
   • Condition cold for at least 1-2 weeks.

Troubleshooting: What Can Go Wrong

Even with careful planning, brewing can throw curveballs. Here are common Gose issues I’ve encountered and how to address them:

1. Not Sour Enough:
   • Cause: Inactive *Lactobacillus*, too low souring temperature, or insufficient time.
   • Fix: Ensure your *Lacto* culture is viable and pitch enough. Verify your souring temperature is consistently within the **38°C – 40°C** range. If you notice slow souring, consider adding a small amount of dextrose to the wort (e.g., 0.5 kg for 20L) to give the *Lacto* a readily available food source. Next time, allow more time or increase the *Lacto* pitch rate.
2. Too Sour / Acetic Off-Flavors:
   • Cause: Contamination with wild yeast or other bacteria (especially *Pediococcus*), or too long a souring period. Acetic acid indicates an issue, as pure *Lactobacillus* souring should primarily produce lactic acid.
   • Fix: Drastically improve sanitation, especially before and during kettle souring. Ensure the initial 10-minute sterilizing boil is adequate. Maintain a strict CO2 blanket over the wort during souring to create an anaerobic environment, which discourages acetic acid producers. For overly sour beers, blending with a non-soured base beer can sometimes salvage it.
3. Lack of Salt or Coriander Character:
   • Cause: Under-dosing, or poor quality/stale ingredients.
   • Fix: Always use freshly crushed coriander seeds for maximum impact – pre-ground loses potency quickly. Ensure your salt is accurately measured. If tasting after fermentation reveals a deficiency, a small, sanitized tincture of coriander or a saline solution can be added to taste at packaging, though this requires careful experimentation. I prefer to get it right in the boil.
4. Diacetyl (Buttery Off-Flavor):
   • Cause: Primarily from your primary ale yeast, often due to premature cold crashing or insufficient diacetyl rest. Less common with kettle souring, but some *Lacto* strains can produce it.
   • Fix: Ensure your primary fermentation completes fully and allow the beer to sit at fermentation temperature for an extra 2-3 days after reaching final gravity (a diacetyl rest). This allows the yeast to clean up diacetyl.

Sensory Analysis: What a Perfect Gose Should Be

After years of refining this recipe, I know exactly what I’m looking for when I pour a Gose. It’s a rewarding experience to see and taste the culmination of precise brewing.

• Appearance: My Gose pours a beautiful, hazy pale straw to light gold, around **4 SRM**. It’s never crystal clear; the high wheat and flaked oats ensure a pleasant, unfiltered appearance. A dense, rocky white head forms, lingering briefly before dissipating to a thin lace.
• Aroma: The first sniff should be a harmonious blend of bright, lactic tartness and a distinctive zesty, almost lemony coriander. There’s a clean, bready malt backdrop from the Pilsner and wheat, with virtually no hop aroma. Any hint of funk or acetic acid means something went awry during souring.
• Mouthfeel: Light in body, yet surprisingly full-bodied for its gravity, thanks to the wheat and oats. It’s incredibly refreshing and crisp, with a high carbonation that prickles the tongue. The acidity provides a delightful dryness, and there’s a delicate, almost silky texture that belies its low ABV.
• Flavor: The flavor mirrors the aroma precisely: a leading wave of lactic acidity, clean and tart, not harsh. This is immediately followed by a noticeable, yet balanced, salinity that truly makes the beer pop, enhancing the other flavors without being overtly salty. The coriander adds a complex citrus and spice note that lingers subtly into the finish. Hop bitterness is minimal, just enough to prevent cloying sweetness. The finish is dry, refreshing, and clean, inviting another sip. This dance of tart, salty, and spicy is what defines a truly great Gose in my book. If you want to dive deeper into the nuances of specific ingredients, remember to check out the resources at BrewMyBeer.online.

What Kind of Salt Should I Use for Gose?

I exclusively use non-iodized table salt (sodium chloride) for my Gose. Iodine can contribute off-flavors and isn’t desirable in beer. While some brewers experiment with sea salt, I find pure NaCl provides the cleanest, most consistent saline character crucial for this style. Measure precisely; a little goes a long way to enhance, not overpower.

How Do I Control the Level of Sourness in My Gose?

Controlling sourness is about two main factors during kettle souring: temperature and pH. I keep my *Lactobacillus* active at a consistent **38°C – 40°C**. Crucially, I use a calibrated pH meter to monitor the wort. I pull small samples every 6-12 hours, check the pH, and taste. Once it hits my target (typically **3.4 pH**) or achieves the desired tartness, I immediately halt the souring by bringing the wort to a full boil to kill the *Lacto*. This direct monitoring is the most reliable way to achieve consistent sourness. For more detailed pH management strategies, you can find excellent guides on BrewMyBeer.online.

Can I Brew a Gose Without Kettle Souring?

While kettle souring is my preferred method for its control and predictability, it is possible to make a Gose without it. Some brewers choose to add lactic acid directly to the boil kettle to achieve the desired pH. The challenge here is hitting the nuanced sourness and depth that live *Lactobacillus* provides. While it produces a clean tartness, it might lack the subtle complexity. Alternatively, co-pitching *Lactobacillus* with your primary yeast in the fermenter is an option, but this makes controlling sourness much harder as the *Lacto* will continue to work throughout fermentation and potentially into packaging, leading to unpredictable results and potential over-souring.