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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 1202
Marne Dog Gose
5.5 gal 5.77% 5.38 1.057 1.013
All Grain 1021
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.010
All Grain 946
Brand X Salted Strawberry Gose
21 L 4% 14.51 1.040 1.010
All Grain 800
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 787
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 766
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 724
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 710
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 690
German Gose
2.5 gal 4.46% 10.98 1.044 1.010
BIAB 629

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
lambic 2
264 gal 5.6% 3.64 1.056 1.013
All Grain 8
So You Like It Tart
5 gal 5.86% 7.08 1.056 1.011
BIAB 42
Lime Sour Gose
30 L 5.02% 0 1.051 1.013
All Grain 27
mango magarita gose
13 gal 5.75% 20.25 1.053 1.009
All Grain 47
Sour Spelt
15 L 4.94% 0 1.046 1.009
BIAB 46
Golden Sour
11 gal 5.6% 8.08 1.060 1.017
All Grain 75
Sour Gold
12 gal 5.94% 0 1.048 1.002
All Grain 67
Awesome Recipe
5.5 gal 5.02% 0 1.051 1.013
All Grain 59
Awesome Recipe
5.5 gal 2.68% 0 1.027 1.007
All Grain 50
Will's Gose
4.3 gal 4.23% 3.92 1.038 1.006
All Grain 86

Fermentables Used In Gueuze Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 19 German Grain acidulated malt 3.4°L
27 11% 2% - 20%
German - Pilsner 14 German Grain base malt 1.6°L
38 43% 27% - 94%
American - White Wheat 11 American Grain base malt 2.8°L
40 44% 10% - 100%
American - Wheat 8 American Grain base malt 1.8°L
38 40% 13% - 59%
American - Pilsner 8 American Grain base malt 1.8°L
37 44% 30% - 85%
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%
Rice Hulls 7 Adjunct other 0°L
0 4% 1% - 5%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 67% 41% - 90%
Belgian - Unmalted Wheat 4 Belgian Grain raw 2°L
36 18% 2% - 35%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 12 3.5 70% 20% - 100%
Domestic Hallertau 3 3.9 100% 100% - 100%
Citra 3 11 70% 9% - 100%
Hallertau Mittelfruh 3 3.75 82% 45% - 100%
Santiam 2 6.5 100% 100% - 100%
Willamette 2 4.5 36% 10% - 60%
Tettnanger 2 4.5 67% 50% - 100%
Ahtanum 1 6 22% 22% - 22%
Hallertau Blanc 1 10 16% 8% - 32%
Goldings 1 4.5 100% 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%

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 7 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - German Ale/ K├Âlsch Yeast WLP029 6 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - German Ale 1007 6 Wyeast Ale 0.11 Low 75% 55°F 68°F
White Labs - Belgian Sour Mix WLP655 5 White Labs Ale Med-High Med/Low 75% 80°F 85°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
East Coast Yeast - BugCounty ECY20 1 East Coast Yeast Ale n/a n/a 80% 60°F 74°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
White Labs - Brettanomyces Claussenii WLP645 1 White Labs Ale Med-High Low 78% 85°F 95°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 3 Water Agt Bottling 29% 1% - 60%
Irish Moss 3 Other Boil 50% 11% - 90%
Gypsum 2 Water Agt Mash 19% 4% - 33%
Table Salt 2 Flavor Boil 10% 4% - 16%
Whirlfloc 2 Fining Boil 67% 33% - 100%
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