devonhomebrew
Member
Gueze
Straight (Unblended) Lambic
Recipe Specs
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Batch Size (L): 13.5
Total Grain (kg): 2.250
Total Hops (g): 20.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 4.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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1.500 kg Wheat Malt (66.67%)
0.750 kg Maris Otter Malt (33.33%)
Hop Bill
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20.0 g Fuggles Leaf (1% Alpha) @ 60 Minutes (Boil) (1.5 g/L) (Oven Aged)
Single step Infusion at 66°C for 60 Minutes.
Yeast/Bug Bill
1 DJ Fermented at 20°C with WLP655 - Belgian Sour Mix 1
1 DJ Fermented at 20°C with WLP650 - Brettanomyces bruxellensis
1 DJ Fermented at 20°C with a sponateous fermentation
Recipe Generated with BrewMate
I am planning on making 3 1 gallon demi johns full of gueze but fermented with different yeast/bugs obviously the second will be an all brett beer but the first and third will be a combo do you lot think that this will work as a concept i only really want to see the fermentation and how different they are and the pellicles aswell as ive made a spontaneous before and it has a lovely thick pellicle. Also what bugs are in the WLP655????
Straight (Unblended) Lambic
Recipe Specs
----------------
Batch Size (L): 13.5
Total Grain (kg): 2.250
Total Hops (g): 20.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 4.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
1.500 kg Wheat Malt (66.67%)
0.750 kg Maris Otter Malt (33.33%)
Hop Bill
----------------
20.0 g Fuggles Leaf (1% Alpha) @ 60 Minutes (Boil) (1.5 g/L) (Oven Aged)
Single step Infusion at 66°C for 60 Minutes.
Yeast/Bug Bill
1 DJ Fermented at 20°C with WLP655 - Belgian Sour Mix 1
1 DJ Fermented at 20°C with WLP650 - Brettanomyces bruxellensis
1 DJ Fermented at 20°C with a sponateous fermentation
Recipe Generated with BrewMate
I am planning on making 3 1 gallon demi johns full of gueze but fermented with different yeast/bugs obviously the second will be an all brett beer but the first and third will be a combo do you lot think that this will work as a concept i only really want to see the fermentation and how different they are and the pellicles aswell as ive made a spontaneous before and it has a lovely thick pellicle. Also what bugs are in the WLP655????