Belgian Style Lambic Gueuze HomeBrew Recipe
All Grain Sour Lambic Gueuze Ale
Profile: HomeBrew recipe for a Belgian-Style Gueuze, sour Lambic ale. Requires total fermentation of about 9 months. Results in a complex golden ale with refined sour flavors and earthy yeast notes.
5.5 lbs Pale 2-row Malt
3 lbs. Wheat Malt
10 oz. Acidulated Malt
1/2 oz Styrian Goldings 4%, 60 minutes
Primary Fermentation - Wyeast 512 Brettanomyces bruxellensis
Secondary Fermentation - Wyeast 5335 Lactobacillus
Other: 4 oz small light-toast oak chips. 8 ounces of rice hulls to help with the sticky wheat malt mash.
Mash all grains for 60 minutes at 155 degrees with rice hulls.
Sparge at 170 degrees.
75 minute boil with hop regimen above.
Primary ferment at 65-68 degrees with Brett yeast for 10 weeks.