If you have brewed a few batches already and want to try Gose Beer, this is a straightforward, all-grain route to it. The backbone is Pilsner Malt, with Hersbrucker 3.5% doing most of the work in the boil.
Recipe at a Glance
Recipe at a Glance
| Style | Gose Beer |
| Batch Size | 5 gallons (19L) |
| Boil Time | 60-90 minutes |
| Original Gravity | 1.030-1.050 |
| Final Gravity | 1.004-1.012 |
| ABV | 3.5-5.5% |
| IBU | 3-12 |
| SRM | 3-8 (pale gold to pink) |
| Difficulty | Advanced (souring process) |
Brew Day, Step by Step
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1
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Mash · ~60 min Mash the grain bill, led by Pilsner Malt, at a steady temperature to build the fermentable sugars this style needs. Sparge slowly so you do not lose efficiency. |
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2
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Boil · ~60-90 min Bring the wort to a boil and work through the hop schedule, starting with Hersbrucker 3.5%. This is also where you will add any fining agent for a clearer finished beer. |
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3
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Ferment · 32C (90F) Pitch Omega Yeast OYL57 Hothead once the wort has cooled to fermentation temperature and hold it steady. Primary fermentation is the most active week, do not rush it. |
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4
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Condition · 2 weeks at 10C (50F) Rack to secondary (or leave in primary if your recipe calls for it) and let the beer round out at a cool, steady temperature. This step does more for the final flavor than people expect. |
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5
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Package · 1 day, then wait Bottle or keg once gravity has held steady for a few days in a row. Give it time to carbonate and, for bigger styles, additional time to mellow before your first taste. |
That’s the shape of brew day and the weeks after it. For the exact grain bill, hop schedule, and full step-by-step instructions with amounts, use the recipe card below.
What You Will Need
Sourcing your own ingredients locally is always fine, but if you want to skip a homebrew store trip, here is what’s in stock in our shop right now:
- Base and specialty grain: Grains & Adjuncts (e.g. Briess 2-Row Brewers Malt – 10 LB, Crushed)
- Bittering and aroma hops: Brewing Hops (e.g. HopUnion 6I-E91H-F8YE RiteBrew – Cascade Pellet Hops – 1 oz)
- Yeast: Brewing Yeast (e.g. LalBrew Verdant IPA Brewing Yeast (2 Pack) – Make Beer at Home)
- Secondary fermenter for conditioning: Fermenters & Carboys (e.g. FastRack 5 Gallon Hedpak with Cap (Pack of 2) | BPA-free)
- Priming sugar for bottling: Priming Sugar (e.g. Brewer’s Best Carbonation Drops 9 oz)
- General kit and tools: Homebrew Equipment (e.g. PERA 4 Pack Bottling Bucket Plastic Spigot)
- Pour it right when it’s ready: a tulip glass shows off the color and holds the aroma better than a straight pint glass
Serve It Right
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A Gose Beer is best served in a tulip or flute, it fits the body and carbonation of this style better than a straight pint glass. Here is one from our shop: |
Ingredients & Gear for This Batch
Grain / Adjuncts |
Hops |
Yeast |
Fermenter |
Priming Sugar |
Equipment |
Full Recipe: Grain Bill, Hops, and Instructions
Gose Beer
Equipment
- 1 Large brew pot
- 1 Mash tun
- 1 Fermenting vessel (e.g. carboy or bucket)
- 1 Airlock
- 1 Hydrometer
- 1 Thermometer
- 1 Auto-siphon
- 1 Bottling bucket
- 1 Bottles or kegging equipment
- 1 Capper or kegging system
- 1 Sanitizer
- 1 Brewing spoon or paddle
- 1 Wort chiller (optional)
Ingredients
For the Mash – Liquor 10 Litres (17½ Pints) – Mash Time 1 hr – Temperature 64°c/147 °F
- 4¾ lb Pilsner Malt Quantity 2.15 kg
- 2¾ lb Wheat Malt Quantity 1.7kg
- 9 oz Naked golden Oats Quantity 250g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- ⅛ oz (Hops) Hersbrucker 3.5% When to add – At start of boil (IBU 2.5)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- ½ oz Coriander seeds, lightly crushed Other – When to add – For last 10 mins of boil
To Ferment – 32°C (90°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 Omega Yeast OYL57 Hothead
- 1 Lactobacillus When to add – At start of fermentation
- ¾ oz Sea salt, to taste Other – When to add – After fermentation
Instructions
- Heat 10 liters (17½ pints) of water in a large brew pot to 64°C (147°F).
- Add the Pilsner malt, Wheat malt, and Naked golden oats to the mash tun and pour the hot water over them. Stir well to ensure all the grains are submerged.
- Let the mash sit for 1 hour to allow the enzymes in the malt to convert the starches to sugar.
- After 1 hour, drain the wort from the mash tun into the brew pot.
- Add the Hersbrucker hops to the brew pot and bring the wort to a boil.
- Boil the wort for 1 hour and 15 minutes, adding Protofloc and lightly crushed coriander seeds during the last 15 minutes and last 10 minutes of the boil, respectively.
- After the boil, cool the wort to 32°C (90°F) and add Omega Yeast OYL57 Hothead and Lactobacillus.
- Let the wort ferment for 28 days at 32°C (90°F).
- After fermentation, add sea salt to taste.
- Bottle the beer and let it condition for 2 weeks at 10°C (50°F).
Get the fermentation temperature right on Gose Beer and most of the rest of the process takes care of itself.
What Makes Gose Beer the Style It Is
Gose Beer sits in a well-established style family, and the version most homebrewers land on today reflects decades of small adjustments by brewers chasing balance rather than novelty.
Expect a beer that leans on pilsner malt and hersbrucker 3.5% once it is finished conditioning. Omega Yeast OYL57 Hothead is the yeast strain behind that profile, so keep an eye on your fermentation temperature.
Style Characteristics at a Glance
- ABV: 3.5-5.5%
- Bitterness: 3-12 IBU
- Color: 3-8 (pale gold to pink)
- Serving temp: 40-45F (4-7C)
- Glassware: a tulip or flute
- Food pairings: fresh fruit, soft cheese, light seafood
Common Questions
Do I need a dedicated sour setup?
Not necessarily, but keep any souring culture and equipment separate from your regular ale gear if you can. Cross-contamination between a sour culture and a clean yeast batch is the most common way homebrewers ruin an otherwise good beer.
Can I scale this recipe up or down?
Yes, the grain bill and hop schedule scale linearly with batch size. Just make sure your equipment, mash tun and boil kettle both, can actually handle the volume you are scaling to.
What is the biggest mistake homebrewers make with this style?
Rushing the schedule. Pulling a beer off yeast too early or skipping conditioning time is the most common way to shortchange a recipe like this one.
Can I substitute a different yeast strain?
You can, but expect the flavor profile to shift. Stick close to the same yeast family (English ale, American ale, Belgian, lager, etc.) if you want a result close to what this recipe is aiming for.
Keep Exploring
Once you have this one down, here are a few more homebrew recipes worth trying next:
Browse the full homebrew recipe collection for more styles, or if you are just getting into the hobby, start with one of our homebrewing starter kits for new brewers.
This recipe is for adults of legal drinking age. Please brew and drink responsibly, and always sanitize your equipment thoroughly to avoid infection.
