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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 1891
Upper Hudson Valley Gueuze
5.5 gal 4.47% 3.65 1.044 1.010
All Grain 1392
Marne Dog Gose
5.5 gal 5.77% 5.38 1.057 1.013
All Grain 1216
Brand X Salted Strawberry Gose
21 L 4% 14.51 1.040 1.010
All Grain 1180
German Gose
2.5 gal 4.46% 10.98 1.044 1.010
BIAB 979
sour weisse
5.5 gal 5.71% 12.05 1.051 1.008
Partial Mash 951
droid juice
40 L 7.14% 5.02 1.071 1.016
All Grain 938
Lambic
12 L 5.62% 39.53 1.057 1.014
All Grain 901
2016 Gueuze I
5 gal 0.49% 0 1.005 1.001
All Grain 891
Gose Around, Comes Around
5 gal 5% 15.54 1.051 1.013
All Grain 862

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5 gal 6.92% 30.09 1.057 1.004
extract 7
Basic Lambic Gueze
6 gal 5.2% 6.73 1.053 1.013
All Grain 15
Brick West Get Right Gose
5 gal 3.97% 12.25 1.039 1.009
All Grain 31
Gose
9 L 5.72% 12.01 1.054 1.010
All Grain 25
Goose-Aide
2 gal 5.04% 15.05 1.051 1.013
All Grain 59
Dr. Sour
3 gal 5.06% 8.69 1.044 1.006
BIAB 24
Basic Gose
5.5 gal 4.42% 8.18 1.041 1.007
All Grain 43
Mint and watermelon gose
25 L 5.43% 10.09 1.054 1.012
All Grain 51
Awesome Recipe
12 L 4.91% 9.66 1.046 1.009
All Grain 39
Melon, White Pepper & Lime Gose
18 L 4.51% 14.3 1.048 1.013
All Grain 66

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 13 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%
Rice Hulls 8 Adjunct other 0°L
0 4% 1% - 5%
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 8 Adjunct raw 2.2°L
33 10% 2% - 21%
German - Wheat Malt 6 German Grain base malt 2°L
37 39% 17% - 52%
Belgian - Pilsner 5 Belgian Grain base malt 1.6°L
37 67% 41% - 90%
Pale 2-Row 4 Grain base malt 1.8°L
37 55% 32% - 74%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 11 3.5 73% 20% - 100%
Domestic Hallertau 3 3.9 100% 100% - 100%
Citra 3 11 70% 9% - 100%
Santiam 2 6.5 100% 100% - 100%
Willamette 2 4.5 36% 10% - 60%
Tettnanger 2 4.5 67% 50% - 100%
Mosaic 2 12.5 88% 75% - 100%
Hallertau Mittelfruh 2 3.75 73% 45% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

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 9 Fermentis / Safale Ales Low 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 6 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Saflager - German Lager Yeast W-34/70 2 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F

Other Ingredients Used In Gueuze Recipes (View More)

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