Do you want to stay logged in?

For your security, you will be logged out shortly.

GF Sour

back to search Back to Search 

GF Sour

back to search Back to Search 
Not Rated (not yet rated) 

Beer Style: Lambic 
Recipe Type: partial mash
Yield: 5 gallons


A partial mash american sour beer.


  • Mash:
  • 1 TBSP Termamyl
  • 1tsp CaCl
  • 1.5 lbs Buckwheat Groats
  • 1.5 lbs Biscuit rice malt
  • 12 oz James Brown rice malt
  • Boil (15 minute boil):
  • 0.15 oz Magnum Hops
  • 6 lbs Rice Syrup
  • 1 TBSP Yeast Nutrient
  • 8 oz maltodextrine
  • Yeast/bugs:
  • WPL 665 Flemish Ale Blend (Sacc, Brett, Lacto, & Pediococcus blend) (NOT GF)
  • Added to secondary:
  • 8 oz tart cherry juice
  • 1.5oz medium toast oak cubes

Additional Instructions

Primary Ferment: 1 month
Secondary Ferment: ~1 year

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 5.0
Recipe Type: partial mash
Yield: 5.0 Gallons
printer icon


Mash (1 hour at 180 F) grains,Termamyl, & CaCl in 2 gal of water for 1 hour.
Sparge into brew pot.

Add rice syrup, maltodextrine, yeast nutrient, & hops to brew pot.
Top up to 3.5 gal with water.
Boil for 15 minutes.

Top up to 5.5 gal with cool water, chill to ~68 degrees, pitch yeast/bugs.

The WPL665 culture is not gluten free, I made 2 successive starters with it (in apple juice) cold crashing and decanting each starter; to culture the critters away from the gluten containing media.

Copyright © 2024 Gluten Free Home Brewing
Privacy Policy