Gueuze Goose 
All Grain Recipe
Submitted By: ktonthemove (Shared)
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| Brewer: Kelly Taylor | |
| Batch Size: 5.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 1999 |
| Color: 7.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 7.8 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 8 lbs |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 8.00 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
4 |
| 0.50 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
5 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
6 |
| 1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
7 |
Notes
Add 1/2 lbs, Row 2 after Mash to allow for souring. Cover with Cheese cloth for 2-4 days (depending on taste/ smell :) Boil for 60 minutes with .5 oz. Tettnanger. 2 weeks in primary, then add Brett Yeast and transfer to secondary for 8-10 weeks.
Following guidelines from Homebrewers Recipe Guide pg. 180This Recipe Has Not Been Rated
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