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European Sour Ale - Gueuze


Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Marne Dog Gose
5.5 gal 5.77% 5.38 1.057 1.013
All Grain 792
Extract Lambic/Gueuze Recipe
5 gal 4.55% 4.77 1.046 1.012
extract 716
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 603
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 583
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.01
All Grain 578
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 525
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 522
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 493
Casa de tus Padres Gose
5 gal 4.64% 9.09 1.047 1.012
extract 485
Test Gose 001
5 gal 5.54% 9 1.055 1.012
All Grain 463

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Chocolate Gose
5.5 gal 7.16% 29.88 1.064 1.01
All Grain 3
Didn't Gose
5 gal 4.28% 16.03 1.044 1.011
All Grain 21
A Good Old Gueuze
25 L 5.66% 4.09 1.052 1.009
All Grain 28
Bug County Food
6 gal 5.96% 30.04 1.055 1.01
All Grain 51
Heritage Red Gose
5.5 gal 5.08% 13.64 1.05 1.011
All Grain 95
Brand X Salted Strawberry Gose
21 L 4% 14.51 1.04 1.01
All Grain 350
CherryGose
6 gal 4.46% 0 1.045 1.011
All Grain 149
Salted Caramel Gose
5 gal 5.33% 17.31 1.054 1.014
All Grain 203
The Dumpling
21 L 7.37% 43.28 1.07 1.014
All Grain 345
Goosy gose
20 L 5.66% 6.52 1.056 1.013
All Grain 286

Fermentables Used In Gueuze Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Acidulated Malt
12
German
Grain
Acidulated malt
3.4 °L 
27
11%
2% - 19%
Pilsner
8
German
Grain
Base malt
1.6 °L 
38
36%
27% - 69%
White Wheat
6
American
Grain
Base malt
2.8 °L 
40
36%
10% - 56%
Wheat
5
American
Grain
Base malt
1.8 °L 
38
44%
13% - 59%
Rice Hulls
5
Adjunct
Other
0 °L 
0
3%
1% - 5%
Pilsner
5
American
Grain
Base malt
1.8 °L 
37
46%
30% - 85%
Wheat Malt
4
German
Grain
Base malt
2 °L 
37
42%
25% - 52%
Pilsner
4
Belgian
Grain
Base malt
1.6 °L 
37
67%
41% - 90%
Unmalted Wheat
4
Belgian
Grain
Raw
2 °L 
36
18%
2% - 35%
Flaked Oats
4
Adjunct
Raw
2.2 °L 
33
6%
2% - 8%

Hops Used In Gueuze Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz83.568%20% - 100%
Hallertau Mittelfruh33.7568%45% - 100%
Citra31170%9% - 100%
Willamette24.536%10% - 60%
Domestic Hallertau23.9100%100% - 100%
Santiam26.5100%100% - 100%
Ahtanum1622%22% - 22%
Pacifica1518%18% - 18%
Opal16.527%27% - 27%
waimea1100%100% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Acidulated Malt1German
Grain
Acidulated malt3.4 °L 
27
100%
100% - 100%

Yeasts Used In Gueuze Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
German Ale/ K├Âlsch Yeast WLP0296White LabsAleMediumMedium7565°F69°F
German Ale 10075WyeastAle0.11Low7555°F68°F
Belgian Sour Mix WLP6554White LabsAleMed-HighMed/Low7580°F85°F
Safale - American Ale Yeast US-052Fermentis / SafaleAle.095Medium8154°F77°F
Saflager - German Lager Yeast W-34/701Fermentis / SafaleLager.105High8348°F72°F
Hefeweizen Ale Yeast WLP3001White LabsWheatMediumLow7468°F72°F
Saccharomyces "Bruxellensis" Trois WLP6441White LabsAleMed-HighLow8570°F85°F
Belgian Lambic Blend 32781WyeastAle0.12Med7563°F75°F
Berliner Weisse Blend 31911WyeastAle0.06Low7568°F72°F
Belgian Saison 37241WyeastAle0.12Low7870°F95°F
BugCounty ECY201East Coast YeastAlen/an/a8060°F74°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Sea Salt8SpiceBoil24%1% - 94%
Coriander5SpiceBoil28%1% - 67%
Maltodextrin2OtherBoil100%100% - 100%
irish moss2OtherBoil70%50% - 90%
Yeast Nutrient2OtherBoil31%13% - 50%
coriander seed2SpiceBoil58%57% - 58%
Strawberry Puree1FlavorPrimary98%98% - 98%
agave 1FlavorBoil89%89% - 89%
coriender1SpiceBoil2%2% - 2%
Whirfloc Tablet1FiningBoil91%91% - 91%
cacao nibs1FlavorSecondary73%73% - 73%
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