Super Pussy Sour 17.E - Gueuze

@Bierhexen - June 19, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  2.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 61.6%
Grain icon  0.63 kg Acid Malt (5.9 EBC) Grain 2 15.5%
Grain icon  0.50 kg Oats, Flaked (2.0 EBC) Grain 3 12.3%
Grain icon  0.43 kg Wheat, Flaked (3.2 EBC) Grain 4 10.6%
Hop icon  10.0 g Mandariva Bavaria (12.00%) - Boil 60.0 min Hop 5 14.6 IBU
Hop icon  20.0 g Saaz (4.00%) - Boil 15.0 min Hop 6 4.8 IBU
Misc icon  5.0 g Irish Moss - Boil 15.00 min Fining 7 ---
Misc icon  24.0 g Combava peel - Boil 5.00 min Spice 8 ---
Yeast icon  Yeast US-05 Safale American - DCL/Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (except acidulated malt) (Temperature) Add 17.0 l of water. Heat to 68.5 c over 10 min 65.0 c 30 min
Mash step Mash in (with acidulated malt) (Temperature) Heat to 65.0 c over 10 min 65.0 c 45 min
Mash step Mash out (Temperature) Heat to 75.0 c over 10 min 75.0 c 10 min
Mash step Boil (pre-kettle souring) (Temperature) Heat to 100.0 c over 10 min 100.0 c 30 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 22.5 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.044
1.040 1.060

Est. final gravity: 1.010
1.000 1.006

IBU: 19.4
0.0 10.0

Color: 6.7 EBC
5.9 13.8

ABV: 4.4%
5.00 8.00

Mash steps

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