All Grain Recipe
Submitted By: dbspringer (Shared)
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| Brewer: Oskar Norlander, Peter Salmond, and Erik Norlander | |
| Batch Size: 5.50 gal | Style: Gueuze (17E) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 3.8 SRM | Equipment: Blichmann + Igloo |
| Bitterness: 3.2 IBUs | Boil 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.
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