Salty Dawg Gose

Salty Dawg Gose is rated 4.1 out of 5 by 15.
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A “gose” (pronounced “goes-uh”) is a traditional ale that originated in Goslar, Germany in the early 16th century. It is brewed with at least 50% of the malt being wheat. It is also brewed with salt and coriander, which does not comply with Germany’s beer purity law (Reinheitsgebot).


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    What You Get

    1 Bavarian Weissbier Brewing Extract (HME)

    1 BrewMax LME Pale

    1 Packet of Red Wheat Flakes

    1 Packet of Pilsen Malt

    1 Bottle of Lactic Acid

    1 Packet of Hallertau Pellet Hops

    1 Packet of US-05 Yeast

    3 Muslin Sacks

    1 Packet of No-Rinse Cleanser

    You Provide

    1 Medium-Sized Grapefruit (Zest,Juice and Pulp)

    1 tbsp. Cracked Coriander

    1/2 tbsp. Sea Salt

    For Fans Of

    Sierra Nevada Otra Vez

    Ecliptic Brewing Zenith Grapefruit Gose

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.047

    Final Gravity: 1.012

    ABV: 4.6%

    SRM: (Color): 3

    IBU: (Bitterness): 17


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the
    unopened can and BrewMax LME in hot tap water.

    2. Place the contents of all the grains into a muslin sack tying it closed, then trim away excess

    3. Using the measuring cup, pour 6 cups of water into your clean 4-quart or larger pot. Bring this
    mixture to 155 degrees F. Once at 155 degrees F add in the grain sack and steep for 30 minutes,
    stirring occasionally. Maintain a temperature of 155-165 degrees F.

    4. While the grains are steeping grate the grapefruit and place the zest, pulp, and juice into a
    bowl (discard the white peels/pith). Mix in the sea salt and cracked coriander, place it in the 2nd
    muslin sack, and set aside. 

    5. After the 30-minute grain steep has passed, carefully lift the grain sack out of the pot and place
    into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT
    squeeze the grain bag. Discard grain bag. 

    6. Bring your grain water to a boil. Add in the fruit muslin sack and let it boil for 5 minutes.

    7. While this is boiling add the packet of pellet hops into the third muslin sack tying it closed,
    then trim away excess material.

    8. After the 5-minute boil has passed (step 6) add in your hopsack and remove the pot from heat. 

    9. Open the can of Brewing Extract and BrewMax LME and pour the contents into the hot
    mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called

    10. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other
    fermenter this would be approximately 1 gallon of water.

    11. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by
    adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-
    liter mark).

    12. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    13. Sprinkle the US-05 yeast into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25°
    C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Adding Extras 

    Adding extras is the process of adding additional ingredients to a beer which will impart more
    flavor and aroma in your finished brew.

    1. At Day 7 of fermentation add the ½ oz Lactic Acid. Give a gentle stir using a sanitized utensil
    without disturbing the sediment (boil utensil in water for a few minutes to sanitize). Quickly
    replace lid 


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by CTKev from Zesty & Refreshing! I brewed this one right after Tangerously Hoppy which I greatly enjoyed. It came in a close second. Brisk, clean, crisp & envigorating taste. Mine tested ready after 2.5 weeks fermenting & I carbonated a full 3 weeks. It's only conditioned in the basement 1 week so far. I know it'll get better with age. I also tried something different. On half the bottles I used Tripel Sec instead of sugar for carbonation. That gave those 4 a little more of a Margarita taste & kick, but they didn't carbonate quite as well as those with just sugar. Also, freshly cracked Coriander would be preferable to the pre-cracked bottle of it I used.
    Date published: 2017-02-03
    Rated 5 out of 5 by Sinnyz from Lives up to it's title! Love it This is a great easy to drink salty and sour beer. If you like the mixed drink, salty dogs(vodka and grapefruit)you'll definitely love this one. I made sure to add plenty of grapefruit juice and pulp from the massive grapefruit I had. The more the better with this one. I did 3 weeks in the keg, 3 weeks bottle conditioning, and 3 weeks in the fridge and that has made a huge difference in taste. Tried one after 1 week in the fridge and it wasn't ready. The extra time for sure does make it better. Brew it right and patiently, and you'll be pleased Add a slice of grapefruit and a sprinkle of salt when you drink it, that makes it perfect. I could drink the heck out of this in the summer, and it's tasty right now in winter too! Cheers
    Date published: 2016-12-15
    Rated 5 out of 5 by Babu from Salty Dawg Gose My daughter asked me to brew this because she likes Sierra Nevada Otra Vez. I followed the instructions exactly. It was the most fun I had brewing a Mr Beer. I let her try one at 4 weeks and she loved it. I thought it might need a little more grapefruit flavor, she thought it was just right. Great color, good carbonation. I will keep making this to have on hand during the summer.
    Date published: 2017-06-26
    Rated 4 out of 5 by gréagóir from Very Interesting Gose Starts salty, second sip grapefruit hits, third sip on is sweet/sour/salty. Only change to recipe was to add the Irish Moss to keep it clear. Would make this again.
    Date published: 2017-02-10
    Rated 4 out of 5 by Liddy Boys from 2nd attempt Much Better The first time I made this, i didn't understand conditioning and I don't believe I used enough sugar to Carbonate. I have done more reading and watched The Mr. Beer podcasts and since fixef it. I made a 2nd batch but tweaked it and made a Stawberry/lemon Gose. I subbed the lemon gor the grapefruit. It came out much better, i would add more Lactic Acid, i like sours, and maybe more salt. Overalll a good brew.
    Date published: 2018-09-02
    Rated 5 out of 5 by T Don from Mr Beer FTW Truth be told, I havent brewed this yet but is in my 'brew backlog' due to the amazing sales that Mr Beer puts on. Based on previous experiences with Mr Beer, this wil be a fun brew to create and enjoy. The service that Mr Beer provides is top notch and havent been let down yet. Follow the directions, experiment when you're ready and understand the brew methods.. and ENJOY!!
    Date published: 2020-07-29
    Rated 1 out of 5 by Mattd from Horrid It didnt make a gose it made grapefruit flavored hard tea. It tasted like it would be decent straight from fermenter, then after priming sugar to bottles and letting it condition for two weeks, it's super sweet, all the sour is gone, and I used less sugar than it called for since it already had a good fizz. I'm giving it another week, doubt itll help.
    Date published: 2020-06-15
    Rated 3 out of 5 by fortis44 from Good summer beer I bought this beer and followed the 3/3/3 rule (3 weeks ferment, 3 weeks bottle, 3 weeks cold) and it turned out pretty good. From trying the beer at 9 weeks to trying at 12-15, there was a major improvement, so the longer the wait in the fridge, the better.
    Date published: 2021-03-09
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    Are the fruit and hopsacks left in the wort while it is fermenting?

    Asked by: Eastwharf
    Yep, that way we can extract all those tasty flavors out! Cheers.
    Answered by: Mr Beer
    Date published: 2023-06-15
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