Getting amounts of malt and specific gravity is a lot harder. I found only one value for Goslarsche Gose which was from 1858 but two others for Döllnitzer Gose which was close to Goslarsche. After that I found a lot of other data points for Döllnitzer but the problem with them was that the readings were taken around 1900 and they get a lot lower than the first ones. I contribute that to the state of the economy and maybe taste at that time.
What is a common Scheme you see is the high finishing gravity. With an apparent degree of attenuation around 60% it is not your typical sour beer like Berliner Weisse or Lambic.

For my recreation I will settle at 13 °P since I want to let some sweetness be left when the acetobacter starts to hit. One part of Bierstudien is supporting my thesis that it had some sweetness left to it.

(The Gose is) not so heavy as the Hamburger (beer), in the beginning it tastes sweet but then it tastes wine like …


Here is the data:
Source Type Year of Sample Original Gravity Alcohol in % Vol Final Gravity
Warenlexikon der Chemischen Industrie Goslarsche Gose ~1850 maybe earlier 14,3 °P 5,0 4,3
Die Gärungschemie Döllnitzer Gose 1846 12,7 °P 4,0 4,8
Die chemische Technologie Döllnitzer Gose 1859 12,8 °P 4,01 4,95
Das Lebensmittelgewerbe Döllnitzer Gose 1919 9,1 °P 2,36 3,06
Röhrig, Haupt Gose Nickau 1904 9,85 3,08 3,69
Röhrig, Haupt Gose Nickau 1904 10,84 3,42 4,10
Röhrig, Haupt Gose Stern 1904 12,04 3,59 4,86
Röhrig, Haupt Gose Döllnitz 1904 11,03 3,23 4,57
Röhrig, Haupt Gose Döllnitz 1904 11,98 3,83 4,32
Röhrig, Haupt Gose young wort 1904 14,24 1,72 10,80
Röhrig, Haupt Gose after 48 hours 1904 12,79 3,86 5,07
Röhrig, Haupt Gose after 4 days 1904 9,08 2,94 3,20
Röhrig, Haupt Gose after four weeks (sour) 1904 11,10 3,64 3,82


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