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Vieux Chêne

Method: BIAB
Style: Gueuze
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 11.4 g (Per 12oz)

Created: Monday July 16th 2018

Original Gravity:

1.050

Final Gravity:

1.005

ABV (standard):

5.9%

IBU (tinseth):

1.2

SRM (morey):

4.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pale 6-Row6 lb Pale 6-Row	35	1.8	58.5%
4 lb	Flaked Wheat4 lb Flaked Wheat	34	2	39%
0.25 lb	Aromatic0.25 lb Aromatic	33	38	2.4%
10.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Styrian Goldings0.25 oz Styrian Goldings Hops		Pellet	5.5	Boil	5 min	1.2	100%
0.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.25 oz	Styrian Goldings (Pellet)		1.2	100%
0.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.2 gal		Infusion	170 °F	157 °F	--
6.29 gal		Batch Sparge	--	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Whirlfloc		Water Agt	Mash	--

Yeast

Bootleg Biology - Sour Solera Blend

Amount:	1 Each	Cost:
Attenuation (avg):	95%	Flocculation:	Medium
Optimum Temp:	65 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 82 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

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

Notes

https://beerandgardeningjournal.com/go-gueuze/

An easier turbid mashing method comes from a suggestion by Frank Boon. He suggests mashing in at around 86°F using as little as 1 quart of water per pound of grist. The mash should then be stirred and the milky wort should be run off and boiled for a few minutes. In the mean time fresh water should be added to the grist and a step mash performed of ones choosing. After reaching the 140°F range the boiled milky wort is added back to the mash to raise the temperature to the sacharification range. Then the mash should be allowed to rest and undergo sacharification. After this the wort should be run off and the grain sparged. This produces a large volume of liquid and is one of the reasons for the suggested 5 hour boil.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-04-20 05:03 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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