Gueuze - Beer Recipe - Brewer's Friend

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Gueuze

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday October 25th 2019
1.054
1.013
5.4%
6.7
6.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 lb German - Pale Wheat2.2 lb Pale Wheat 39 1.5 24.7%
6.20 lb Belgian - Pale Ale6.2 lb Pale Ale 38 3.4 69.7%
0.50 lb Belgian - Cara 45L0.5 lb Cara 45L 34 42 5.6%
8.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Fuggles14 g Fuggles Hops Pellet 4.5 Boil 30 min 6.66 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.30 g Table Salt Water Agt Mash 1 hr.
0.50 each WHIRLFLOC TABLETS Fining Boil 10 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.7 gal Strike 165 °F 152 °F 60 min
4.4 gal Fly Sparge 152 °F 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 2.67 10.7  
Mash volume with grains 3.38 13.5  
Grain absorption losses -1.11 -4.5  
Remaining sparge water volume (equipment estimates 4.46 g | 17.8 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.77 g | 23.1 qt) 5.75 23  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.1 g | 20.4 qt) 5 20  
Total: 7.11 28.5
Equipment Profile Used: System Default
 
Notes

Mill the grains and dough-in targeting a mash of around 1.2 quarts of water to 1 pound of grain (2.5 L/kg) and a temperature of 152 °F (67 °C) using 2.7 gallons (10.1 L) of water at 166 °F (74 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete, about 60 minutes. In your hot liquor tank, bring 4.4 gallons (16.7 L) of water up to 170 °F (77 °C). Sparge slowly with 170 °F water (77 °C), collecting wort until the pre-boil kettle volume is 5.75 gallons (21.8 L). Add hops once a boil is reached. Total boil time is only 30 minutes. Chill the wort to 68 °F (20 °C) and aerate thoroughly. Pitch 1 package of yeast, do not make a starter prior to pitching as a starter can alter the blend’s fermentation characteristics. Ferment in primary at 68 – 70 °F (20-21°C) for two weeks. Move to a secondary fermentor, which will act as your aging and conditioning fermentor. This can be plastic, glass, stainless or a wood barrel. Age three months to three years and blend with other batches of Gueuze.

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  • Last Updated: 2019-11-27 13:15 UTC