Steady as She Gueuze

All Grain Recipe

Submitted By: midyrcoupe (Shared)
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Brewer: Mike Kirshner
Batch Size: 10.00 gal	Style: Wild Specialty Beer (28C)
Boil Size: 12.44 gal	Style Guide: BJCP 2021
Color: 6.0 SRM	Equipment: Mike's 10 gallon
Bitterness: 0.0 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.5° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.000 SG (0.1° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14.73 gal	Distilled Water	Water	1
11.81 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
5.91 g	Calcium Chloride (Mash 60 min)	Misc	3
3.63 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.84 g	Salt (Mash 60 min)	Misc	5
0.61 g	Chalk (Mash 60 min)	Misc	6
3 lbs	Rice Hulls (0.0 SRM)	Adjunct	7
12 lbs	Pilsner (Weyermann) (1.7 SRM)	Grain	8
6 lbs	Wheat - White Malt Raw (Briess) (2.0 SRM)	Grain	9
1 lbs 8.00 oz	Melanoidin (Weyermann) (30.0 SRM)	Grain	10
1 lbs	Acidulated (Weyermann) (1.8 SRM)	Grain	11
15.34 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
7.68 g	Calcium Chloride (Sparge 60 min)	Misc	13
4.71 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
2.39 g	Salt (Sparge 60 min)	Misc	15
0.79 g	Chalk (Sparge 60 min)	Misc	16
6.00 oz	Aged/Debittered Hops [0.0%] - Boil 90 min	Hops	17
2.0 pkgs	Sour Solera Blend (Bootleg Biology #BBXSS)	Yeast	18

Notes

Cereal Mash Crush the raw wheat as much as possible and add it to the mash tun with lots of rice hulls. Bring this mixture to a boil or add boiling water to break down and hydrate the raw grains. Once this is accomplished, add the remaining crushed malted barley (take strike water temperature into account from the boiled grains in the mash tun). Mash rest: 30 minutes. Begin vorlauf (recirculation) immediately after the 30-minute rest and vorlauf for 30 minutes, for a total of a 1-hour mash. If possible, heat the mash during vorlauf either with direct flame or by adding boiling water to achieve a mash-out temperature of 164°F (73°C). Begin run off into the kettle and immediately begin boiling in small increments to produce kettle caramelization.

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