NHC 2015 - Gueuze (1 ratings)

All Grain Recipe

Submitted By: dbspringer (Shared)
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Brewer: Oskar Norlander, Peter Salmond, and Erik Norlander
Batch Size: 5.50 galStyle: Gueuze (17E)
Boil Size: 7.23 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: Blichmann + Igloo
Bitterness: 3.2 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs 11.04 oz Unmalted Wheat (2.3 SRM) Grain 2
2 lbs 11.04 oz Wheat Malt (2.3 SRM) Grain 3
2.00 oz Rice Hulls (Mash 0 min) Misc 4
1.00 oz Aged [1.0%] - Boil 60 min Hops 5
1.0 pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast 6

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.

Ratings

by Buffalowing

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