Gose Water Profile and Recipe

Gose is a traditional German-style sour wheat beer that originated in Goslar and gained popularity in Leipzig. It is known for its light tartness, low bitterness, and distinctive additions of coriander and salt, which give it a refreshing and slightly savory edge. Gose typically features a pale, hazy appearance, soft mouthfeel, and a moderate carbonation level. Traditionally brewed with spontaneous fermentation, modern Gose is usually soured with lactobacillus before primary fermentation. The low ABV (usually 4–5%) and crisp finish make it an ideal summer beer, though its flavor complexity appeals year-round.

Water chemistry for Gose should emphasize softness and roundness to support its delicate sourness and spice. Keep chloride levels moderately high (100–150 ppm) to enhance body and smoothness, while sulfate should be kept low (<50 ppm) to avoid harshness. Sodium can be slightly elevated (50–100 ppm), as it complements the salt addition—but be cautious not to overshoot, especially if your brewing water already contains sodium. Calcium around 50–75 ppm supports yeast health, while magnesium can remain low (~5–10 ppm). Keep mash pH on the lower side (~5.2) to help with souring and preserve brightness in the final beer.

Simple Gose Recipe (5-Gallon Batch):

• Grain Bill:

  • 4 lb Pilsner Malt

  • 3 lb Wheat Malt

• Water Profile Target:

  • Calcium: 60 ppm

  • Chloride: 120 ppm

  • Sulfate: 30 ppm

  • Sodium: 75 ppm

  • Magnesium: 5–10 ppm

  • pH: 5.2

• Kettle Souring (Optional): Pre-acidify wort to ~4.5 pH, then pitch Lacto culture and hold at 95–100°F for 24–48 hours until desired sourness is reached. Then boil.

• Boil Additions:

  • 0.25 oz Hallertau @ 60 min (8–10 IBU total)

  • 1 tsp Coriander Seed (crushed, 5 min)

  • 0.5 tsp Non-Iodized Salt (5 min)

• Yeast: SafAle K-97 – a great option for maintaining haze and giving a subtle ester profile without overpowering the beer.

• OG: ~1.040 | FG: ~1.008 | ABV: ~4.2% | IBU: ~10

Ferment at 64–68°F. No dry hopping is needed. Optionally, add fruit (like raspberry, lime, or passion fruit) post-fermentation for a fruited variation. Kegging is recommended to retain carbonation and brightness, but bottling is fine if you monitor pH and sugar levels post-souring.

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