Gueuze Recipe - Acide Solera

Recipe Info

Recipe Image

Acide Solera

by on
All Grain
22 Liter(s)
25 Liter(s)
60 min
75%
l'equipe de brassage: Master Brewer: Hugo et Abder equipages : Mathilde, Lyberte, Lucie Tester le brassage avec des levure qui sont recuperer a la fin des bouteille pour faire notre propre microflore micro-biotique>

Fermentables

53% - Pale Ale - DE
2.5
39
2
Mash
21% - Vienna - DE
1
37
4
Mash
21% - Pale Wheat - DE
1
36
2
Mash
4% - Acidulated Malt - DE
0.2
27
3
Mash

Hops

Polaris
5
Pellet
Boil
60 min(s)
21
12.1

Yeast

microfloral Gueze, Cantillon brewing
90%
Brettanomyces Solera methode, Paradox brewing
80%
Sour cherry-pi, Crook steve brewing
90%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
69
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Acide Solera
Gueuze
  • 22.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.007 FG
  • 12.1 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 4.1° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 164 per 12oz Calories
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