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Gueuze

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.

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Derek Springer

Derek Springer

I write code & brew beer--if you ask nice I'll share some with you :)

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