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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