Funky Blackbeets Gueuze - Beer Recipe - Brewer's Friend

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Funky Blackbeets Gueuze

131 calories 13.6 g 12 oz
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Beer Stats
Method: Extract
Style: Gueuze
Boil Time: 5 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 0% (steeping grains only)
Source: Jm
Calories: 131 calories (Per 12oz)
Carbs: 13.6 g (Per 12oz)
Created: Friday March 16th 2018
1.040
1.010
3.9%
0.0
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 50%
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 50%
6.60 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Beets Flavor Boil 5 min.
1 oz Coriander Spice Boil 5 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.57 g | 22.3 qt) 5.45 21.8  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 6.13 g | 24.5 qt) 6 24  
Boil off losses -0.13 -0.5  
Post boil volume 6 24  
Going into fermentor 6 24  
Total: 5.45 21.8
Equipment Profile Used: System Default
 
Notes

Kettle Sour:
Pre sour to 4.1pH with 2 Tbsp Lactic 88%
Chilled to 110F pitched OYL Lacto Blend
32oz GoodBelly Probiotic Pomegranate Blackberry (20 billion cells of Lactobacillus Plantarum 299v)
Sour to 3.1pH, rack to fermenter and pitch yeast.

Secondary:
Rack to secondary with 3lb 1oz Vintners Blackberry Puree for 1 week or until FG hits <1.008

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  • Last Updated: 2018-03-16 03:28 UTC