Gueuze Goose

All Grain Recipe

Submitted By: ktonthemove (Shared)
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Brewer: Kelly Taylor
Batch Size: 5.00 galStyle: American Amber Ale ( 6B)
Boil Size: 6.52 galStyle Guide: BJCP 1999
Color: 7.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 7.8 IBUsBoil 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. 180

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