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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 841
Extract Lambic/Gueuze Recipe
5 gal 4.55% 4.77 1.046 1.012
extract 812
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 657
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.01
All Grain 653
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 619
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 572
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 557
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 544
Casa de tus Padres Gose
5 gal 4.64% 9.09 1.047 1.012
extract 518
Test Gose 001
5 gal 5.54% 9 1.055 1.012
All Grain 496

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Margie
3 gal 5.01% 6.35 1.045 1.007
All Grain 14
Sour Mash Pink Gose
5.5 gal 5.33% 18.89 1.053 1.012
All Grain 31
Chocolate Gose
5.5 gal 7.16% 29.88 1.064 1.01
All Grain 27
Didn't Gose
5 gal 4.28% 16.03 1.044 1.011
All Grain 44
A Good Old Gueuze
25 L 5.66% 4.09 1.052 1.009
All Grain 60
Bug County Food
6 gal 5.96% 30.04 1.055 1.01
All Grain 70
Heritage Red Gose
5.5 gal 5.08% 13.64 1.05 1.011
All Grain 130
Brand X Salted Strawberry Gose
21 L 4% 14.51 1.04 1.01
All Grain 419
CherryGose
6 gal 4.46% 0 1.045 1.011
All Grain 178
Salted Caramel Gose
5 gal 5.33% 17.31 1.054 1.014
All Grain 253

Fermentables Used In Gueuze Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Acidulated Malt
13
German
Grain
Acidulated malt
3.4 °L 
27
12%
2% - 19%
Pilsner
9
German
Grain
Base malt
1.6 °L 
38
35%
27% - 69%
White Wheat
6
American
Grain
Base malt
2.8 °L 
40
36%
10% - 56%
Rice Hulls
6
Adjunct
Other
0 °L 
0
4%
1% - 5%
Wheat Malt
5
German
Grain
Base malt
2 °L 
37
43%
25% - 52%
Flaked Oats
5
Adjunct
Raw
2.2 °L 
33
7%
2% - 11%
Wheat
5
American
Grain
Base malt
1.8 °L 
38
44%
13% - 59%
Pilsner
5
American
Grain
Base malt
1.8 °L 
37
46%
30% - 85%
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
Saaz83.368%20% - 100%
Hallertau Mittelfruh3468%45% - 100%
Citra313.570%9% - 100%
Willamette24.936%10% - 60%
Tettnanger24.567%50% - 100%
Domestic Hallertau23.9100%100% - 100%
Santiam26.5100%100% - 100%
Ahtanum1622%22% - 22%
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 10076WyeastAle0.11Low7555°F68°F
Belgian Sour Mix WLP6554White LabsAleMed-HighMed/Low7580°F85°F
Saflager - German Lager Yeast W-34/702Fermentis / SafaleLager.105High8348°F72°F
Safale - American Ale Yeast US-052Fermentis / SafaleAle.095Medium8154°F77°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 salt8FlavorBoil24%1% - 94%
Coriander6SpiceBoil32%1% - 67%
Yeast Nutrient2OtherBoil31%13% - 50%
Maltodextrin2OtherBoil100%100% - 100%
irish moss2OtherBoil70%50% - 90%
Coriander Seed2SpiceBoil58%57% - 58%
agave 1FlavorBoil89%89% - 89%
lime peel1FlavorBoil6%6% - 6%
coriender1SpiceBoil2%2% - 2%
Smoked Himalayan Salt1SpiceBoil13%13% - 13%
cacao nibs1FlavorSecondary73%73% - 73%
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