Style: Gueuze

• 48% Pilsner
• 34% Wheat
• 10% Pale
• 5% Oats

% of total grain weight across all recipes · sums to ~100%

• 90% Wheat (40%)
• 68% Pilsner (49%)
• 49% Pale (44%)

% of Gueuze recipes using each malt category (addition % in brackets)

• 11% Citra
• 11% Saaz
• 6% Cascade
• 5% Hallertau Mittelfrüh
• 5% Hallertau Tradition
• 5% Northern Brewer
• 5% Perle
• 5% Styrian Golding
• 5% Willamette

% of Gueuze recipes using each hop

• 21% German - Acidulated Malt
• 16% Pilsner (2 Row) Ger
• 13% Rice Hulls
• 11% American - Pilsner
• 11% White Wheat Malt
• 10% American - White Wheat
• 10% German - Pilsner
• 10% German - Wheat Malt
• 8% Pilsner (2 Row) Bel
• 6% Acid Malt

Colour = malt category · bar = % of recipes

• 11% Safale American (US-05) Fermentis
• 8% Wildbrew Philly Sour Lallemand
• 8% California Ale (WLP001) White Labs
• 6% Lactobacillus Brevis (WLP672) White Labs
• 5% Brettanomyces Bruxellensis Trois (WLP644) White Labs
• 5% Roselare Belgian Blend (3763) Wyeast Labs
• 5% Lactobacillus (5335) Wyeast Labs

% of Gueuze recipes using each strain

• 100% Single Infusion
• 0% Step Mash
• 0% Decoction

% of Gueuze recipes with mash data

• 37 ppm Ca²⁺
• 5 ppm Mg²⁺
• 12 ppm Na⁺
• 45 ppm Cl⁻
• 45 ppm SO₄²⁻
• 73 ppm HCO₃⁻

median across recipes with a declared water profile