Sour Ale - Gueuze (BJCP 2008)
Top 10 Gueuze (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Base Gose (with fruit addition) |
6 gal | 4.92% | 0 | 1.051 | 1.013 | All Grain | 3460 | |
| Barrel Sour Round 6 |
15 gal | 5.05% | 0.01 | 1.041 | 1.002 | BIAB | 3427 | |
| Smoked Gose |
4 gal | 4.32% | 13.27 | 1.044 | 1.011 | All Grain | 3160 | |
| Lambic using Turbid Mash |
12 L | 6% | 9.27 | 1.050 | 1.004 | BIAB | 3143 | |
| Ginger Gose |
5.5 gal | 4.91% | 8.18 | 1.045 | 1.007 | BIAB | 2920 | |
| Simple Gueuze |
5.5 gal | 4.64% | 0 | 1.044 | 1.008 | All Grain | 2469 | |
| Pop gueuze the weasel |
5 gal | 5.64% | 0 | 1.053 | 1.010 | All Grain | 2468 | |
| Sour Cherry Gose |
5.5 gal | 5.25% | 18.96 | 1.054 | 1.014 | BIAB | 2101 | |
| Psudo-Lambic |
6 gal | 4.97% | 6.97 | 1.047 | 1.009 | All Grain | 2029 | |
| Gose Gossage |
5 gal | 5.02% | 9.61 | 1.050 | 1.013 | All Grain | 1905 |
Newest Gueuze (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Gose |
1000 L | 4.73% | 8.45 | 1.045 | 1.009 | All Grain | 30 | |
| Gose |
11 gal | 4.23% | 12.59 | 1.042 | 1.010 | All Grain | 89 | |
| Cherry Lime Sour |
120 gal | 4.16% | 5.35 | 1.040 | 1.008 | All Grain | 88 | |
| Cherry |
5.5 gal | 6.51% | 5.59 | 1.070 | 1.021 | All Grain | 121 | |
| Housewarmer Raspberry Gose |
2.5 gal | 4.69% | 16.34 | 1.044 | 1.008 | All Grain | 152 | |
| Chester Gose |
580 L | 4.8% | 7.92 | 1.049 | 1.012 | All Grain | 154 | |
| Open Barrel Sour |
32 gal | 4.52% | 20.2 | 1.045 | 1.011 | All Grain | 215 | |
| Strawberry Margarita Gose |
130 gal | 4.95% | 9.94 | 1.049 | 1.011 | All Grain | 204 | |
| Awesome Recipe |
20.8 L | 5.68% | 10.91 | 1.058 | 1.014 | All Grain | 274 | |
| Awesome Recipe |
20 L | 4.3% | 6.3 | 1.040 | 1.007 | All Grain | 211 |
Fermentables Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 29 | German | Grain | acidulated malt |
3.4°L
|
27 | 11% | 2% - 26% |
| German - Pilsner | 24 | German | Grain | base malt |
1.6°L
|
38 | 49% | 20% - 100% |
| American - White Wheat | 24 | American | Grain | base malt |
2.8°L
|
40 | 37% | 17% - 50% |
| American - Pilsner | 24 | American | Grain | base malt |
1.8°L
|
37 | 41% | 22% - 64% |
| US - Pale 2-Row | 23 | US | Grain | base malt |
1.8°L
|
37 | 44% | 10% - 76% |
| German - Wheat Malt | 22 | German | Grain | base malt |
2°L
|
37 | 35% | 4% - 60% |
| American - Wheat | 17 | American | Grain | base malt |
1.8°L
|
38 | 40% | 20% - 61% |
| Flaked Oats | 11 | Adjunct | raw |
2.2°L
|
33 | 10% | 4% - 18% | |
| Corn Sugar - Dextrose | 11 | Sugar | sugar |
0.5°L
|
42 | 6% | 2% - 13% | |
| Flaked Wheat | 11 | Adjunct | raw |
2°L
|
34 | 17% | 6% - 36% |
Hops Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 20 | 3.5 | 83% | 25% - 100% |
| Citra | 8 | 11 | 51% | 14% - 100% |
| Fuggles | 6 | 4.5 | 94% | 67% - 100% |
| Hallertau Mittelfruh | 6 | 3.75 | 83% | 50% - 100% |
| Mosaic | 6 | 12.5 | 53% | 20% - 100% |
| Willamette | 5 | 4.5 | 90% | 50% - 100% |
| Cascade | 4 | 7 | 100% | 100% - 100% |
| Domestic Hallertau | 4 | 3.9 | 100% | 100% - 100% |
| Tettnanger | 4 | 4.5 | 67% | 50% - 100% |
| Magnum | 3 | 15 | 73% | 20% - 100% |
Steeping Grains Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 2 | German | Grain | acidulated malt |
3.4°L
|
27 | 100% | 100% - 100% |
Yeasts Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Lallemand - WildBrew Philly Sour | 17 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 17 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Lactobacillus 5335 | 7 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Wyeast - German Ale 1007 | 7 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis - Safale - German Ale Yeast K-97 | 6 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 5 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Roeselare Ale Blend 3763 | 4 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - Belgian Sour Mix WLP655 | 3 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
Other Ingredients Used In Gueuze (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 16 | Water Agt | Mash | 19% | 0% - 55% |
| Coriander Seed | 15 | Spice | Whirlpool | 41% | 0% - 100% |
| Sea salt | 12 | Spice | Boil | 28% | 1% - 100% |
| Lactic acid | 10 | Water Agt | Mash | 66% | 10% - 100% |
| Irish Moss | 9 | Fining | Boil | 45% | 0% - 100% |
| Table Salt | 7 | Water Agt | Mash | 10% | 0% - 53% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 31% | 0% - 75% |
| Whirlfloc | 4 | Fining | Boil | 39% | 12% - 90% |
| Calcium Chloride (anhydrous) | 3 | Water Agt | Mash | 1% | 0% - 2% |
| Epsom Salt | 3 | Water Agt | Mash | 13% | 0% - 28% |
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