It's a strange and misunderstood style of beer, which makes it all the more remarkable that Gose has had the kind of resurgence that it has!
Nearly extinct, both American and German breweries have saved this beer style, which can now be found on any number of tap lists and shelves. That's a wonderful thing, because it can be a fantastic beer. There is, however, a distinct challenge in brewing this beer: salt. Over- or under-spicing of any beer can present problems, but working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Aim too low, and you can't register the salt at all.
That we're doing this against the backdrop of a sour (is it?) beer, a low-ABV beer, and a spiced beer makes finding the right orchestration of flavors a genuine conundrum. Hopefully, this recipe will get you right in the ballpark, right out of the gate…and I know that's a mixed metaphor, but in a beer that's combining barley, wheat, coriander, salt, yeast, and lactobacillus, "mixed" seems to be par for the course.