Recipes: Gueuze

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Style Profile based on 60 recipes

OG

1.052

FG

1.010

IBU

10

ABV

5.5%

BU:GU

0.19

Hops

2.1 g/L

Dry hop

0.1 g/L

Grain Bill Composition

  • 100% Base
  • 11% Toast
  • 5% Crystal

Median % of grist by malt category

Common Hops

  • 12% Citra
  • 8% Samba
  • 7% Cascade
  • 5% Perle (GR)
  • 5% Saaz (CZ)
  • 5% Hallertau Mittelfrüh
  • 5% Hallertau Tradition
  • 5% Willamette
  • 5% Southern Brewer
  • 5% Styrian Golding

% of Gueuze recipes using each hop

Common Fermentables

  • 22% German - Acidulated Malt
  • 13% Rice Hulls
  • 13% Pilsner (2 Row) Ger
  • 12% American - Pilsner
  • 10% German - Pilsner
  • 10% White Wheat Malt
  • 10% American - White Wheat
  • 10% German - Wheat Malt
  • 7% Wheat Malt, Bel
  • 7% Acid Malt

Colour = malt category · bar = % of recipes

Common Yeasts

  • 10% Safale American (US-05) Fermentis
  • 8% California Ale Yeast (WLP001) White Labs
  • 8% WildBrew Philly Sour Lallemand
  • 7% Lactobacillus Brevis (WLP672) White Labs
  • 5% Saccharomyces "Bruxellensis" Trois (WLP644) White Labs
  • 5% Roselare Belgian Blend (3763) Wyeast Labs
  • 5% Lactobacillus (5335) Wyeast Labs

% of Gueuze recipes using each strain

Recipes Styles Login Calcs