Beer Reviews, HomeBrew & Cocktail Recipes


Belgian Style Lambic Gueuze HomeBrew Recipe

belgian sour gueuze homebrew
belgian sour gueuze homebrew
belgian sour gueuze homebrew


Recipe Type: All Grain
Size: 5 Gallons
Beer Style: Sour Gueuze Style Ale
Target ABV: 5.0%
Target IBUs: 8
Recipe Type: ,
4.5/ 5

User Rating
51 total ratings


Posted February 9, 2014 by


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.

Add the Lacto culture and oak chips, and secondary ferment for 4-6 months. Beer will have more sour character with longer aging. Carbonate final beer at a high level.


One User Review

    Tom K

    Very difficult style to brew at home. Kudos to anyone that can pull off an authentic tasting Gueuze at home.


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