My Sour
Gueuze • All Grain • 3 gal
First Attempt
December 31, 2009 pm 06:48pm
Ingredients (All Grain, 3 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.5 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- .25 lbs
Caramel Pils; Meussdoerffer
Caramel Pils; Meussdoerffer
This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.
- .25 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and 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
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: E - Gueuze
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.040 - 1.060 | |
| Terminal Gravity: | 1.003 | 1.000 - 1.006 | |
| Color: | 4.4 SRM | 3 - 7 | |
| Alcohol: | 7.3% ABV | 5% - 8% | |
| Bitterness: | 9.4 IBU | 0 - 10 |
