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My Sour

My Sour

Gueuze • All Grain • 3 gal

BRoss242

First Attempt

December 31, 2009 pm 06:48pm

0.0/5.0 0 ratings

Ingredients (All Grain3 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

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