You Snooze You Gueuze

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Gunnar Emilsson of Helena, MT, member of the Bridger Brew Crew, won a gold medal in Category #17: Sour Ale during the 2011 National Homebrew Competition Final Round in San Diego, CA. Emilsson’s Sour Ale was chosen as the best among 204 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

You Snooze You Gueuze | Gueuze

Ingredients

  • For Batch #1: 7.5 U.S. gallons (28.39 liters)Batch #2: 5 U.S. gallons (19 liters)
    • 65% pils malt (Batch 1: 9.75 lb, Batch 2: 6.5 lb)
    • 35% white winter wheat (Batch 1: 5.25 lb, Batch 2: 3.5 lb)
    • 2.0 oz (57 g) Saaz and Hallertau whole hops, homegrown, aged three yrs (60 min)
    • Wyeast 1056 American Ale (primary)
    • Wyeast 5112 Brettanomyces bruxellensis (cask)
    • Wyeast 5335 Lactobacillus (cask)
    • Wyeast 5526 Brettanomyces lambicus (cask)
    • Wyeast 5733 Pediococcus (cask)
    • 1 tsp CaCl in mash water
    • 0.75 cup dextrose to prime

    Specifications

    • Original Gravity: 1.055

    Directions

    1. Batch 1:  Turbid mash (rests at 105° F, 125° F, 145° F, and 155° F).
    2. Batch 2:  Stepped infusion mash (rests at 105° F, 125° F, 145° F, and 155° F).
    3. “This is a blend of a three-year-old and three-month-old lambic. 7.5 gallons of Batch 1 was brewed in 2002. Fermented in a primary, then transferred to a 7.5 gallon French oak cask. Lambic bugs were then added to the cask. Batch 2 was brewed in 2005. 5 gallons of old lambic was removed from the keg, and 5 gallons of new lambic was added back in. Three months later, 2.5 gallons of lambic was removed from the cask and mixed with 2.5 gallons of the old lambic, primed, and bottled. The remaining 2.5 gallons of old lambic was then added back to the cask.”