Thursday, August 20, 2015

Oskar’s Gueuze - via AHA

Mash with a single infusion at 162°F (72°C) for one hour.

Ferment at 70°F (21°C) with Wyeast Lambic blend for two months. Add to 30-gallon Solera red wine barrel and remove 10 gallons of older aged beer.

Blend to taste with younger non-barrel aged beer made from the same recipe.

Keg, chill and carbonate.

Primary fermentation for two months at 70°F (21°C).

The post Oskar’s Gueuze appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1J7Fkw5
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