Lambic Base 17-4 
All Grain Recipe
Submitted By: Carlyn (Shared)
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| Brewer: Carlyn Cole | |
| Batch Size: 5.00 gal | Style: Gueuze (23E) |
| Boil Size: 6.26 gal | Style Guide: BJCP 2015 |
| Color: 5.1 SRM | Equipment: Carlyn's Brewhouse |
| Bitterness: 18.9 IBUs | Boil Time: 90 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
| ABV: 5.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 gal |
Water el Hefe |
Water |
1 |
| 7 lbs |
CG German Pilsner Malt (3.0 SRM) |
Grain |
2 |
| 3 lbs |
White Wheat Malt (Rahr) (3.0 SRM) |
Grain |
3 |
| 1.00 oz |
Hallertauer [5.0%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
5 |
| 1.0 pkgs |
Brettanomyces Lambicus (White Labs #WLP653) |
Yeast |
6 |
Notes
Let sit in garage overnight, screen and 'lambic' board on
Took out yeast to hydrate and warm up
Pitched safale 0-5, lambicus brett
Pitched 1 pint from first lambic base
Pitched dregs from oude gueuze
Noticed active fermentation 24 hours after pitchingThis Recipe Has Not Been Rated
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