Gueuze Recipe - RAGBRAI

Recipe Info

Recipe Image

RAGBRAI

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
Kettle Soured Gose

Fermentables

47% - Pilsner - US
4
34
1
Extract
47% - Pale Wheat - CA
4
36
2
Mash
6% - Acidulated Malt - DE
0.5
27
3
Mash

Hops

Hallertau
0.5
Pellet
Boil
60 min(s)
4.5
8.6

Yeast

Wyeast German Ale 1007
75%

Other Stuff

Coriander
0.5
oz
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Also add 1/2 oz sea salt

Tasting Notes (3)

Hawkville

Tasted on 6/14/2018 by Hawkville

Notes:

FG: 1.006 / ABV: 3.3% Tasting VERY light but with a good tartness. Not overbearing, and on the lighter scale of the spectrum. Added 3lb (.6lb per gallon) of Blackberry puree to add some tartness.

Hawkville

Tasted on 6/3/2018 by Hawkville

Notes:

PBG: 1.021 ... going to boil 90 minutes to boost gravity. PH: 4.4 ... not super tart.

Hawkville

Tasted on 6/3/2018 by Hawkville

Notes:

OG: 1.031

Recipe Facts

RAGBRAI
Gueuze
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.012 FG
  • 8.6 IBU (tinseth) Bitterness
  • 0.17 BG:GU
  • 3.0° SRM Color
  • 70% Efficiency
  • 4.8% ABV Alcohol
  • 164 per 12oz Calories
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