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Belgian Style Lambic Gueuze HomeBrew Recipe

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

 
Overview
 

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


User Rating
55 total ratings

 


1
Posted February 9, 2014 by

 
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.

Ingredients:

Malts

5.5 lbs Pale 2-row Malt

3 lbs. Wheat Malt

10 oz. Acidulated Malt

Hops

1/2 oz Styrian Goldings 4%, 60 minutes

Yeast

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.

Instructions:

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


  1.  
    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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