Upper Hudson Valley Gueuze - Beer Recipe - Brewer's Friend

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Upper Hudson Valley Gueuze

144 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Saratgoa Zymurgist
Calories: 144 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday April 1st 2017
1.044
1.010
4.5%
5.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.25 lb German - Pilsner6.25 lb Pilsner 38 1.6 69.4%
2.75 lb Belgian - Unmalted Wheat2.75 lb Unmalted Wheat 36 2 30.6%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saa2 oz Saa Hops Pellet 2 Boil 10 min 5.88 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Maltodextrin Other Boil 0 min.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Paris Road
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 3 8 12 3 52
2 grams of Gypsum per gallon of mash and lauter water.
2 grams of Empsom Salts will be added to brew kettle
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 qt Infusion -- 148 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 5.5 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.95 g | 23.8 qt) 7.5 30  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

This is an easy recipe to make a solid wort for a Gueuze/Lambic wort. The fun is to brew this every year. The Belgian sour mix from White Labs will do a good job getting the flavors For the style picked. Each home brewers home will create its own "house character". Once you add this to your brewing schedule you will look forward to brewing this beer every year.
A fifteenth minute boil is all you need to sanitize the wort and get some IBU's into the wort. It is the aging the beer that will challenge you!
Maltodextrin will be food for the bugs after the fermentable sugars are gone.

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  • Last Updated: 2017-04-01 13:41 UTC