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Upper Hudson Valley Gueuze

145 calories 14 carbs
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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: 145 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Saturday April 1st 2017
1.044
1.010
4.47%
5.88
3.04
n/a
 
Fermentables
Amount Fermentable 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 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Saa2 oz Saa Hops Pellet 2 Boil 10 min 5.88 100%
 
Mash Guidelines
Amount Description Type Temp Time
13.5 qt Infusion 148 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
8 oz Maltodextrin Other Boil 0 min.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1
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
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
 
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-01 13:41 UTC
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