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Crisp Sour Gueuze

Method: All Grain
Style: Gueuze
Boil Time: 80 min
Batch Size: 28.5 liters (ending kettle volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: DaveyH
Calories: 125 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Saturday January 3rd 2026

Original Gravity:

1.041

Final Gravity:

1.009

ABV (standard):

4.2%

IBU (tinseth):

6.0

SRM (morey):

3.9

Mash pH

4.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.29 kg	United Kingdom - Maris Otter Pale2.288 kg Maris Otter Pale	38	3.75	46.1%
1.50 kg	Crisp Malting - Wheat Malt1.495 kg Wheat Malt	37.26	2	30.1%
1.03 kg	German - Bohemian Pilsner1.032 kg Bohemian Pilsner	38	1.9	20.8%
0.15 kg	German - Acidulated Malt0.152 kg Acidulated Malt	27	3.4	3.1%
4.97 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Saaz20 g Saaz Hops	Leaf/Whole	2.8	Boil	30 min	3.88	57.1%
15 g	Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops	Pellet	4	Boil	10 min	2.16	42.9%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Saaz (Leaf/Whole) 20 g Saaz (Leaf/Whole) Hops	3.88	57.1%
15 g	Hallertau Hersbrucker (Pellet)	2.16	42.9%
35 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	65 °C	65 °C	60 min
15 L	Sparge	70 °C	70 °C	20 min
Starting Mash Thickness: 3.2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
4.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.70 g	Gypsum	Water Agt	Mash	1 hr.
0.70 g	Epsom Salt	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	0 min.
2.50 g	Protafloc	Water Agt	Mash	15 min.
1 g	Brewtan B	Other	Mash	15 min.

Yeast

AEB - Pinnacle Crisp Sour

Amount:	25 Grams	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	-18 - -18 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.26 bar Temp: 20 °C CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	2	0	70	40	0
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 03/01/2026
Refractometer 11.8
Fermentation: Short lag phase (bubbling 04/01/2026)
Final gravity achieved. Refractometer 7.1 on (07/01/2026)
Trub dump / ALDC (1.5ml) / Super F (20ml) / temperature drop to 10C (09/01/2026)
Kegged early due to burnt out immersion probe (11/01/2026)
Yield approx 26 litres

Considering flavour additions chilli / ginger

Other additions: Trizyme 2ml

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-15 20:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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