Barrelled Honey Gueuze Round 5 - Beer Recipe - Brewer's Friend

Barrelled Honey Gueuze Round 5

155 calories 11.1 g
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 0 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex
Calories: 155 calories (Per )
Carbs: 11.1 g (Per )
Created: Wednesday December 7th 2016
1.048
1.005
5.8%
0.0
6.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Skagit Valley Malting - Copeland Pale11 lb Copeland Pale 33 2 42.3%
3 lb Honey3 lb Honey - (late mash tun addition) 35 2 11.5%
8 lb American - White Wheat8 lb White Wheat 40 2.8 30.8%
2 lb Honey Malt2 lb Honey Malt 37 25 7.7%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 7.7%
26 lbs / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 158 °F 60 min
2 gal Batch Sparge -- 170 °F 15 min
2 gal Batch Sparge -- 175 °F 15 min
 
Yeast
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (custom):
97%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 676 B cells required
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 676 B cells required
Omega Yeast Labs - Jovaru Lithuanian Farmhouse OYL-033
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 676 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Glacier Water RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
Mash Chemistry and Brewing Water Calculator
 
Notes

Belgian inspired Washington farmhouse ale, 15 Gallon solera barrel project. Utilizing bootleg's Fall 2020 and Spring 2021 solera blend as the barrel inoculant, local Skagit valley malt, Washington white wheat, a splash of specialty malts, Local distillery 15 gal bourbon barrel.

5th beer going into this barrel; pulling 6 gal for fruiting with peach, 6 gal pulled for dry-hop, and 3 gal for blending.

Washing out barrel + pitching Jovaru ( last round had a bit of sulfur, maybe from grapes? )

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Brew Count: 0
Last Updated: 2023-10-14 18:38 UTC

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