Viking Sweat Gose Recipe

There is a distinct challenge in brewing gose: salt. Working with salt introduces higher stakes. Aim too high, and you end up with an undrinkable salt bomb. Too low, and you can’t register the salt at all. This recipe will get you right in the ballpark.

Josh Weikert Jan 16, 2019 - 2 min read

Viking  Sweat  Gose Recipe Primary Image


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.011
IBUs: 15
ABV: 4.3%


4 lb (1.8 kg) Pilsner malt
4 lb (1.8 kg) wheat malt
8 oz (227 g) rice hulls


2 oz (57 g) Hallertau [4% AA] at 15 minutes
0.4 oz (11 g) pink Himalayan salt at 10 minutes
0.5 oz (14 g) cracked coriander seed at 10 minutes



Wyeast 1007 (German Ale)
Wyeast 5335 (Lactobacillus)


Mill the grains and mix with 2.5 gallons (9.5 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.75 gallons (18 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 15 minutes, following the hops and additions schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (19°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 67°F (19°C) until the completion of fermentation, then taste. Adjust the acidity to medium levels with food-grade lactic acid. Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to approximately 2.75 volumes of CO2.

Tips for Success

Add the salt and coriander “free” into the boil, and for best results, coarsely crack the coriander seeds with a mortar and pestle. Instead of the combined German Ale/Lacto pitch, you could elect to simply use the German Ale yeast and derive all of your acidity from the lactic-acid addition post-fermentation!