Pineapple Gose recipe...pretty straightforward.

Flaked wheat and Pilsen make up the body of our grain bill, in keeping with traditional gose style. 30 minute infusion mash with a a sac rest at 150, additions of LA(88%) along with gypsum and calcium chloride to get our mash pH and water profile on point.
Single sparge to get us to our desired pre-boil volume, then add hops.

Went with Chinook hops because they're comparatively inexpensive and barely going to be noticeable anyway. Salt and coriander (a la gose tradition) is added in the last 5 minutes of the boil, then we crash it.

Kveik yeast loves the heat, so we can pitch and ferment at 95. Lactobacillus cofermentation is easy because they like the same general ranges of pH and temperature. Kveik should run hot and clean as it's known, and the lacto should then come through with the sourness.

Pineapple is a particularly fine fruit to add in the fermenter because it ranges from pH 3.5-5.2, meaning that it will likely fall inside the goldilocks range.