A tart, lightly salted German wheat ale, often with coriander, refreshing and low in bitterness.
The target has a sulfate-to-chloride ratio of 0.1:1 (very malty, round, sweet) - the balance that shapes how hoppy or malty the beer tastes.
| Ion | Target (ppm) |
|---|---|
| Calcium (Ca²⁺) | 50 |
| Magnesium (Mg²⁺) | 5 |
| Sodium (Na⁺) | 100 |
| Chloride (Cl⁻) | 230 |
| Sulfate (SO₄²⁻) | 20 |
| Bicarbonate (HCO₃⁻) | 10 |
Useful starting target, but recipe composition or regional interpretation can materially change the optimum. Verify mash pH and sensory balance.
Salts to add to reverse-osmosis or distilled water to reach this target, calculated by the BrewWaterSolver solver with the most common homebrew salts (calcium chloride, gypsum, Epsom salt, chalk and baking soda).
| Salt | 5 gal (18.9 L) | 20 L |
|---|---|---|
| Calcium chloride (CaCl₂) | 6.49 g | 6.85 g |
| Epsom salt (MgSO₄) | 0.89 g | 0.94 g |
| Baking soda (NaHCO₃) | 0.18 g | 0.19 g |
Resulting water: Ca 96.4, Mg 5.6, Na 5.7, Cl 168.4, SO4 19.3, HCO3 10 ppm. Split the salts between mash and sparge water in the solver if you prefer.
With RO water and the salts above, a typical Gose grist is predicted to mash at pH 5.66, against a target of 5.30 (pale color - lower pH enhances crispness). To bring it down, add about 6.9 mL of 88% lactic acid for 5 gal (7.3 mL for 20 L).
Estimated from the style's typical color (SRM 3.5) without a real grain bill - enter your recipe in the solver for a sharper prediction, and always check with a pH meter.
Contemporary-Style Gose, Leipzig-Style Gose - these BA styles use the same water target.