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Extract Lambic/Gueuze Recipe

151 calories
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Method: Extract
Style: Gueuze
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Saratgoa Zymurgist
Calories: 151 calories (Per 12oz)
Share: <EMBED>
1.046
1.012
4.55%
5.84
3.38
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.3 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 50%
3.3 lb Liquid Malt Extract - Wheat3.3 lb Liquid Malt Extract - Wheat 35 3 50%
6.6 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
2 oz Saaz2 oz Saaz Hops Pellet 2.7 Boil 10 min 5.84
 
Other Ingredients
Amount Name Type Use Time
8 oz Maltodextrin Other Boil 0 min.
 
Yeast
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) 76 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Good Clean water; no chlorinated water from a municipality.
 
Notes
Yes you can make an extract version of Lambic/Gueuze Beer. Its the bugs that make this beer special along as the months it takes to get the right flavors.
You can use a dry Belgian yeast like Lallemand's ABBAYe or BELLE SAISON or Fermentis T-58. Then White Labs 645 - Brettanomyces or WLP 653 - Brettanomyces lambicus for the aging part. The maltodextrin will be food for the little buggers!
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View Count: 1035
Brew Count: 0
Last Updated: 2017-04-01 13:54 UTC
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