Queue to the Cucumber

Gose is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in gose include a lemon sourness, an herbal characteristic, and a strong saltiness.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.9 L 60 min 9.7 IBUs 7.2 EBC 1.045 1.008 4.9 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Gose 27 A 1.036 - 1.056 1.006 - 1.01 5 - 12 5.9 - 7.9 2.2 - 2.8 4.2 - 5.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 494.1 g 50
White Wheat Malt 494.1 g 50

Hops

Name Amount Time Use Form Alpha %
Summer (Summer Saaz) 2.6 g 60 min Boil Pellet 6.1

Miscs

Name Amount Time Use Type
Lactic Acid 0.47 ml 60 min Mash Water Agent
Lactic Acid 0.55 ml 60 min Boil Water Agent
Cucumber 0.71 lb 10 min Boil Other
Juniper Berries 0.47 tsp 10 min Boil Spice
Salt 0.24 tsp 10 min Boil Water Agent
Cucumber 1.18 lb 5 days Secondary Other

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 20°C - 22.78°C
Lactobacillus Bacteria (WLP677) White Labs 70% 18.33°C - 22.22°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 30 days 18.33°C