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European Sour Ale - Gueuze

BJCP Style Guide

Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Extract Lambic/Gueuze Recipe
5 gal 4.55% 4.77 1.046 1.012
extract 1449
Marne Dog Gose
5.5 gal 5.77% 5.38 1.057 1.013
All Grain 1106
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.010
All Grain 1101
Brand X Salted Strawberry Gose
21 L 4% 14.51 1.040 1.010
All Grain 936
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 849
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 847
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 812
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 800
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 756
German Gose
2.5 gal 4.46% 10.98 1.044 1.010
BIAB 710

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Sour Project
11 gal 4.8% 4.04 1.048 1.011
All Grain 18
Basil Gose
36 gal 5.2% 4 1.050 1.011
All Grain 12
Having a peach of a thyme
20 L 4.54% 15.89 1.045 1.010
All Grain 47
King Goldemar's Gose
5.5 gal 4.75% 26.69 1.047 1.011
All Grain 59
The Gose-inator
19 L 6% 10.92 1.061 1.015
All Grain 30
Blueberry Maple Pancake Sour
5.5 gal 5.53% 10.86 1.055 1.012
extract 60
Cajun Gose
3 gal 4.31% 9.88 1.043 1.010
All Grain 41
lambic 2
264 gal 5.6% 3.64 1.056 1.013
All Grain 59
So You Like It Tart
5 gal 5.86% 7.08 1.056 1.011
BIAB 109
Lime Sour Gose
30 L 5.02% 0 1.051 1.013
All Grain 88

Fermentables Used In Gueuze Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 22 German Grain acidulated malt 3.4°L
27 11% 2% - 20%
German - Pilsner 17 German Grain base malt 1.6°L
38 47% 27% - 94%
American - White Wheat 12 American Grain base malt 2.8°L
40 44% 10% - 100%
American - Pilsner 9 American Grain base malt 1.8°L
37 41% 23% - 85%
Rice Hulls 9 Adjunct other 0°L
0 4% 1% - 5%
American - Wheat 8 American Grain base malt 1.8°L
38 40% 13% - 59%
Flaked Oats 7 Adjunct raw 2.2°L
33 8% 2% - 14%
German - Wheat Malt 7 German Grain base malt 2°L
37 39% 17% - 52%
American - Pale 2-Row 5 American Grain base malt 1.8°L
37 54% 32% - 74%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 67% 41% - 90%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 14 3.5 70% 20% - 100%
Hallertau Mittelfruh 4 3.75 86% 45% - 100%
Domestic Hallertau 3 3.9 100% 100% - 100%
Citra 3 11 70% 9% - 100%
Willamette 2 4.5 36% 10% - 60%
Tettnanger 2 4.5 67% 50% - 100%
Styrian Goldings 2 5.5 40% 10% - 100%
Northern Brewer 2 7.8 62% 23% - 100%
Mosaic 2 12.5 88% 75% - 100%
Santiam 2 6.5 100% 100% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 100% 100% - 100%
Weyermann - Munich Type I 1 German Grain base malt 6°L
38 50% 50% - 50%
Gambrinus - Honey Malt 1 Canadian Grain crystal malt 25°L
37 50% 50% - 50%

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 8 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 7 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - German Ale/ Kölsch Yeast WLP029 7 White Labs Ale Medium Medium 75% 65°F 69°F
White Labs - Belgian Sour Mix WLP655 5 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F
Fermentis - Saflager - German Lager Yeast W-34/70 2 Fermentis / Safale Lager .105 High 83% 48°F 72°F
Wyeast - Weihenstephan Weizen 3068 1 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Wyeast - Berliner Weisse Blend 3191 1 Wyeast Ale 0.06 Low 75% 68°F 72°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 5 Water Agt Mash 56% 1% - 99%
Table Salt 5 Flavor Boil 9% 2% - 23%
Irish Moss 3 Fining Boil 50% 11% - 90%
BSG - Coriander Seed 2 Spice Boil 23% 1% - 46%
Whirlfloc 2 Fining Boil 67% 33% - 100%
Gypsum 2 Water Agt Mash 19% 4% - 33%
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