The Lord's Favorite Homebrew Club

Dean’s Base Gose.

Dean Volungis

Project Description

Here is Dean Volungis’s Gose recipe, which is a slight variation on the Milk The Funk Gose recipe. Extract brewers can swap out the grains for Wheat DME. Dean likes to use a blend of lacto strains to help give a wider temperature range for kettle souring and a more rounded sourness. He has been using one Goodbelly Oat Shot and two Garden of Life probiotic pills which gives about 10 lacto strains at a 60 billion CFU pitch rate and tends to sour to Dean’s desired level in about 24 hours. Pre-acidifying the wort to 4.5 pH before pitching the lactobacillus will help prevent protein degradation and help keep a good head on the beer.

This recipe won silver in Historical Beer in this summer’s BeeHive Brewoff and might have been the best of show beer from the Sludge Puppy comp (though we haven’t seen those results yet). Dean likes to use .5 oz good sea salt and .66 oz Indian coriander for some subtle citrus and fragrant notes and just enough salinity to accentuate the flavors without being noticeable. The beer is an easy drinking 4% ABV summer beer on its own, but also makes a great sour base beer for fruit additions. An easy way to add vibrant fruit flavor is to keg carbonate with 100% fruit juice using the sugar content on the nutrition label to calculate appropriate amounts (~45g per 5 gals). Dean’s favorite fruit additions are pineapple and other tropical fruits (passion fruit, guava, papaya), but other flavors can also work. He has also played around with barrel-aged versions by upping the grains to target 5.5-6% ABV. Dry-hopping with new world hops is also a fun way to play around. Feel free to play around with yeast selection as well, from WLP 644 Sacc Trois, Kolsch yeast, or a fruity Brett strain like Clausenii.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.3 gal 15 min 5.7 IBUs 3.6 SRM 1.038 1.006 4.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Gose 27 1.036 - 1.056 1.006 - 1.01 5 - 12 3 - 4 2.6 - 3.4 4.2 - 4.8 %


Name Amount %
Wheat Malt, Pale (Weyermann) 4.5 lbs 60.52
Pilsner (2 Row) Ger 2.5 lbs 33.62
Melanoiden Malt 4 oz 3.36
Acid Malt 2.96 oz 2.49


Name Amount Time Use Form Alpha %
Tettnang 1 oz 10 min Boil Pellet 3.9


Name Amount Time Use Type
Coriander Seed 0.66 oz 0 min Boil Spice
Salt 0.50 oz 0 min Boil Water Agent


Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F


Step Temperature Time
Mash In 148°F 75 min


Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F


Mash/sparge as any normal beer. Boil for 15 mins with NO HOPS, chill to 95 F. Pre-acidify wort to 4.5 pH with lactic acid then pitch lacto culture and place lid on kettle. Check pH after ~18 hours and every hour or so until wort hits ~3.5 pH. 60 billion CFUs takes ~24 hours. Once desired pH/sourness level has been reached, bring to boil, add hops after 5 mins, boil an additional 10 minutes, add salt and crushed corriander at flameout. Chill and ferment using double ale pitch rate.

Project Details

  • Client January 2017
  • Date December 31, 2016
  • Tags Member Recipe
Back to Top
Enter your Infotext or Widgets here...