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Cheltenham Wild

Cheltenham Wild

Gueuze • All Grain • 25 L

Matthew Jolly

Mash at 68ºC for 1 hour. Sparge with 85ºC water instead of turbid mash and sparging hot to maximise a dextrinous wort with starch and tannins.

June 24, 2014 at 06:19am

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Ingredients (All Grain25 L)

  • 3.5 kg Pale Ale Malt; Bairds Malt

    Pale Ale Malt; Bairds Malt

    Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

  • 1.5 kg Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 50 g Goldings - 3.0 AA% whole; boiled 90 min


    Mild. Slightly flowery.

  • Wyeast 3278 Belgian Lambic Blend™

    Wyeast 3278 Belgian Lambic Blend™

    Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr


Add dregs from any Gueuze or Lambic added along with smack pack.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: E - Gueuze

Range for this Style
Original Gravity: 1.044 1.040 - 1.060
Terminal Gravity: 1.003 1.000 - 1.006
Color: 3.5 SRM 3 - 7
Alcohol: 5.4% ABV 5% - 8%
Bitterness: 19.5 IBU 0 - 10


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