Gold Hammer Gose

(5 gallons/19 L, all-grain)
OG =  1.040  FG = 1.006 
IBU = 8  SRM = 3  ABV = 4.3%

This is a straightforward recipe for a classic, refreshing Gose.

Ingredients
5.25 lbs. (2.4 kg) pale barley malt 
2.8 lbs. (1.3 kg) red wheat malt
~2 oz. (57 g) rice hulls 
1.9 AAU Chinook hops (45 min.) (0.15 oz./4 g at 12.8% alpha acids)
0.02 oz. (0.4 g) Indian coriander (fine ground) (0 min.)
0.62 oz. (17.6 g) sea salt
Lactobacillus culture, such as Wyeast 5335, White Labs WLP672, or WildBrew™ Sour Pitch
White Labs WLP029 (German Ale/Kölsch) or Wyeast 1007 (German Ale) or SafAle K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Mash in at 154 °F (68 °C) with the grains and rice hulls. Rest 60 minutes and lauter. As the kettle fills, begin to introduce an inert gas (usually nitrogen, but CO₂ works well too) into the top of the kettle. Stop runoff at 1.008. Once the wort is in the kettle, mix in cooled water to achieve a temperature of 118 °F (48 °C) — or recommended pitch temperature from the manufacturer — and a gravity of about 1.034. Add Lactobacillus propagation. Pitching rate is ~500 mL at 1 x 10⁸ cells per mL (or approximately 5 x 10¹⁰ total). Hold at the recommended souring temperature. Allow to sour to desired pH (between 3.3–3.5). Once the pH is reached, boil the wort for 45 minutes, adding hops at beginning of the boil and the coriander at the end. 

Pitch German ale yeast at 68–70 °F (20–21°C).  At the end of fermentation add the fully hydrated salt solution at a rate of 0.124 oz. per gallon (0.92 g/L). Bottle and prime or keg and force carbonate as usual.

Extract only option: Rice hulls are not needed. Swap out the pale and wheat malts for 2.2 lbs. (1 kg) wheat dried malt extract and 2 lbs. (0.91 kg) extra light dried malt extract. Heat 23 qts. (22 L) to 180 °F (82 °C) and stir in the dried malt extract. Hold at this temperature for 15 minutes for pasteurization, then cool wort to Lacto pitching temperature. Follow all-grain instructions for the remainder of the steps.