Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

Adjust your mash and sparge water to the listed mineral additions to build a minerally profile reminiscent of traditional Gose. Dissolve 12 g NaCl (table salt), 1.5 g gypsum (CaSO4) and 0.5 g calcium chloride into the mash water (16 L). Mix thoroughly.

Adjust water

Heat mash water to strike temperature for a single infusion mash targeting 65°C (149°F) mash temperature. Dough in crushed Pilsner/2-row (4.5 kg), wheat (1.0 kg) and acidulated malt (0.15 kg). Rest 60 minutes at 65°C (149°F) to produce a moderately attenuating, slightly dry body suitable for a crushable Gose. Stir and maintain temperature; perform an iodine test near the end to ensure conversion.

Mash schedule

Sparge with 12 L of 75–78°C water until you collect your pre-boil volume (~23–24 L). Collect target pre-boil gravity appropriate for ~1.046 SG (adjust as needed for system losses).

Sparge

Bring the wort to a vigorous 60-minute boil. No significant bittering hops are used; this is a low-hop Gose. At 10 minutes left in the boil, add the crushed coriander seeds (6 g) in a muslin bag and lime zest (6 g) or reserve half of the zest for a later addition/conditioning if you prefer a fresher lime aroma. Also check and adjust final boil volume to reach approximately 20 L post-boil.

At flameout, whirlpool and allow wort to cool briefly (to ~80°C). Add the Hallertau Blanc hops (40 g) into the whirlpool. Let steep in the whirlpool for 15–20 minutes to extract bright floral and lime-like hop aromatics with minimal bitterness.

Cool the wort rapidly to pitching temperature (18–20°C for ale yeast or desired yeast temperature). If kettle-souring using Lactobacillus, cool only to 40–45°C and hold for lactic fermentation per kettle-souring steps below before boiling; otherwise proceed to cooling and transfer.

If you want a pronounced lactic tang, perform kettle souring: after mash-out and initial boil (or skip boil before souring per your process), cool wort to 40–45°C, oxygenate lightly, and pitch Lactobacillus culture (5 g or manufacturer recommendation). Hold at 40–45°C for 18–36 hours, monitoring pH until it reaches 3.3–3.6 (target ~3.4 for balanced acidity). Once desired acidity is reached, bring wort to a boil for 15 minutes to kill bacteria, then proceed with hop additions and whirlpool as above.

Transfer cooled wort (~18–20°C) to a sanitized fermenter and pitch ale yeast (11 g, rehydrated or starter as preferred). Ferment at 18–20°C for primary fermentation. Expect active fermentation to complete in 4–7 days for a low-OG Gose.

Monitor gravity; final gravity target around 1.006–1.010 for a crisp, crushable body. If using kettle-souring, the sourness should already be present; if not, you can perform a controlled souring in the fermenter with Lactobacillus but this requires oxygen control and risk management.

When fermentation is near complete (2–3 gravity points from final), add a light dry hop addition to preserve delicate hop aromatics: 15 g Amarillo or Citra in a sanitized mesh bag or free in the fermenter for 24–48 hours. This will add bright citrus and floral top notes—avoid longer contact to minimize grassy character.

If you saved half the lime zest, add the remaining fresh zest into the fermenter during this finishing period (or in the keg) for a fresher lime aroma and flavor. Sanitize zest by briefly blanching in boiling water for 10–15 seconds and cooling before adding, or add directly if you accept small microbial risk (not recommended).

Ensure the 12 g of NaCl added to your mash water has integrated into the overall flavor. If you prefer the salt to be more perceptible, you can add up to an additional 2–4 g at bottling/kegging, but taste first. Gose should have a gentle saline lift, not be salty.

When final gravity and flavor are as desired, transfer beer to keg or bottling bucket. If bottling, add priming sugar (6 g for small batch—scale depending on batch size; this recipe quantities assume ~20 L; typical priming for 2.2 volumes CO2 in 20 L is ~140 g dextrose — adjust appropriately) and bottle. If kegging, carbonate to 2.2–2.8 volumes CO2 (a higher carbonation suits Gose).

Cold crash for 24–48 hours to clarify if desired, then package. Age briefly 1–2 weeks to allow flavors to marry; Gose is best fresh and bright—serve cold (4–7°C).

Pilsner / 2-row pale malt

Wheat malt (flaked or malted)

Acidulated malt (for slight sour/low pH)

Hallertau Blanc (or Nelson/Sorachi-type if desired) - whirlpool

Amarillo or Citra - dry hop (optional for extra citrus/floral)

Brewing salt (sodium chloride / table salt)

Gypsum (calcium sulfate)

Calcium chloride (to balance sulfates)

Coriander seeds (lightly crushed)

Lime zest (from fresh limes), for kettle and/or conditioning

Ale yeast (neutral, e.g., Safale US-05 or Wyeast 1056)

Lactic culture (Lactobacillus plantarum direct pitch or kettle souring culture) - optional if kettle-souring

Lactose (optional small portion for body - not traditional)

Mash water (adjusted to target profile)

Sparge water

Priming sugar (if bottling)

W4 DRY – HOPPED GOSE

Make W4 DRY – HOPPED GOSE Recipe in just 24h . Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 DRY – HOPPED GOSE

Descriptors

Tasting Notes

Food Pairings

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