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European Sour Ale - Gueuze


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 931
Marne Dog Gose
5.5 gal 5.77% 5.38 1.057 1.013
All Grain 893
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.01
All Grain 723
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 694
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 659
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 614
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 603
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 582
Casa de tus Padres Gose
5 gal 4.64% 9.09 1.047 1.012
extract 539
Test Gose 001
5 gal 5.54% 9 1.055 1.012
All Grain 521

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Will's Gose
3.9 gal 4.6% 4.32 1.041 1.006
All Grain 8
Kettle Sour
6.5 gal 5.24% 4.63 1.048 1.008
All Grain 16
Surøl
23 L 6.52% 5.47 1.055 1.005
All Grain 11
Sourbry Straw.
52 L 4.54% 5 1.042 1.007
All Grain 13
Hoptarted
11 gal 5.07% 16.86 1.05 1.012
extract 16
pépino gose
18 L 4.72% 15.29 1.047 1.011
BIAB 23
Margie
3 gal 5.01% 6.35 1.045 1.007
All Grain 30
Sour Mash Pink Gose
5.5 gal 5.33% 18.89 1.053 1.012
All Grain 69
Chocolate Gose
5.5 gal 6.29% 18.73 1.053 1.005
All Grain 67
Didn't Gose
5 gal 4.28% 16.03 1.044 1.011
All Grain 66

Fermentables Used In Gueuze Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Acidulated Malt
15
German
Grain
Acidulated malt
3.4 °L 
27
11%
2% - 19%
Pilsner
12
German
Grain
Base malt
1.6 °L 
38
40%
27% - 94%
White Wheat
9
American
Grain
Base malt
2.8 °L 
40
36%
10% - 56%
Flaked Oats
7
Adjunct
Raw
2.2 °L 
33
8%
2% - 11%
Rice Hulls
7
Adjunct
Other
0 °L 
0
4%
1% - 5%
Wheat Malt
6
German
Grain
Base malt
2 °L 
37
43%
25% - 52%
Pilsner
6
American
Grain
Base malt
1.8 °L 
37
47%
30% - 85%
Wheat
5
American
Grain
Base malt
1.8 °L 
38
44%
13% - 59%
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%

Hops Used In Gueuze Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
Saaz113.470%20% - 100%
Citra313.870%9% - 100%
Hallertau Mittelfruh32.771%45% - 100%
Santiam26.5100%100% - 100%
Willamette25.336%10% - 60%
Domestic Hallertau23.9100%100% - 100%
Tettnanger24.567%50% - 100%
Styrian Goldings25.530%10% - 50%
Ahtanum1522%22% - 22%
Simcoe113.615%4% - 32%

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/ Kölsch Yeast WLP0296White LabsAleMediumMedium7565°F69°F
German Ale 10076WyeastAle0.11Low7555°F68°F
Safale - American Ale Yeast US-055Fermentis / SafaleAle.095Medium8154°F77°F
Belgian Sour Mix WLP6555White LabsAleMed-HighMed/Low7580°F85°F
Saflager - German Lager Yeast W-34/702Fermentis / SafaleLager.105High8348°F72°F
Saccharomyces "Bruxellensis" Trois WLP6442White LabsAleMed-HighLow8570°F85°F
Weihenstephan Weizen 30681WyeastWheat0.1Low7564°F75°F
Burlington Ale Yeast WLP0951White LabsAleMed-HighMedium75.567°F70°F
Hefeweizen Ale Yeast WLP3001White LabsWheatMediumLow7468°F72°F
Safale - German Ale Yeast K-971Fermentis / SafaleAle.104High8154°F77°F
Belgian Lambic Blend 32781WyeastAle0.12Med7563°F75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
coriander9SpiceBoil23%1% - 67%
sea salt9FlavorBoil21%0% - 94%
irish moss3OtherBoil50%11% - 90%
Lactic acid3Water AgtBoil70%27% - 96%
Maltodextrin2OtherBoil100%100% - 100%
whirlfloc2FiningBoil67%33% - 100%
Kosher Salt2FlavorBoil1%0% - 1%
Yeast Nutrient2OtherBoil31%13% - 50%
Table Salt2Water AgtBoil52%4% - 100%
Gypsum2Water AgtMash19%4% - 33%
coriander seed2SpiceBoil58%57% - 58%
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