Category: 17 – Sour Ale
Brewers: Oskar Norlander, Peter Salmond, and Erik Norlander
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 60 min | 3.2 IBUs | 3.8 SRM | 1.052 | 1.016 | 4.8 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Gueuze | 17 E | 1.04 - 1.06 | 1 - 1.006 | 0 - 10 | 3 - 7 | 2.4 - 3.1 | 5 - 8 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (2 Row) Ger | 5.25 lbs | 49.39 |
| Unmalted Wheat | 2.69 lbs | 25.31 |
| Wheat Malt | 2.69 lbs | 25.31 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Aged | 1 oz | 60 min | Boil | Leaf | 1 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Rice Hulls | 2.00 oz | 0 min | Mash | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Lambic Blend (3278) | Wyeast Labs | 70% | 63°F - 75°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 162°F | 60 min |
Notes
| Ferment at 70F with Wyeast Lambic blend for two months. Add to 30 gallon Solera red wine barrel and remove 10 gallons of older aged beer. Blend to taste with younger non-barrel aged beer made from the same recipe. |
Download
| Download this recipe's BeerXML file |
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