10 gal Lambic - Beer Recipe - Brewer's Friend

10 gal Lambic

167 calories 10.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Barta ml
Calories: 167 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Monday August 5th 2019
1.052
1.003
6.5%
0.0
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Finland - Pilsner Malt12 lb Pilsner Malt 37 2 45.7%
6 lb Belgian - Unmalted Wheat6 lb Unmalted Wheat 36 2 22.9%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 3.8%
6 lb Finland - Wheat Malt6 lb Wheat Malt 38 2 22.9%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 4.8%
26.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Lambic hops6 oz Lambic hops Hops Pellet 0 Boil 60 min 100%
6 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal Mash (160 F) Infusion -- 169 °F 60 min
2 gal Sparge Infusion -- 200 °F 5 min
Starting Mash Thickness: 2.15 qt/lb
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.73 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 9 61 103 152 0
15 gal Lenexa water (treated with 3 Camden tablets 24 hr prior):

Mash pH = 5.3

4.5 g CaCl2
12 mL lactic acid

Pull off 2 gal from strike water to bring to boil upstairs for sparging after 60 min mash.
Mash Chemistry and Brewing Water Calculator
 
Notes

Imperial Sour Batch Kidz and Wyeast Roseare blend plus dregs will be used (two fermenters).

Fruit:

  1. Peaches
  2. Wine grapes
  3. 2nd use fruit dump bucket (3 berries and mango)

    BREW DAY (26-Oct-19):
    Efficiency was lower than expected, possibly from the use of unmalted wheat.

    Ferm 1 = Sour Batch Kidz + Cantillon dregs + LaFolie dregs
    Ferm 2 = Roselare blend + Kan Fou, 2 FW barrelworks dregs

    Added 10 oz cane sugar (in 8 oz water) on 28-Oct-19 to each fermenter.

    UPDATE 13-MAR-20:
    Blended two fermenters evenly (pH at ~3.3 and ~3.9 for Fermentern1 and 2).

    1 gal straight
    3 gal wine grapes
    3 gal peaches
    5 gal 2nd use raspberry, blueberry, blackberry and mango

    Visible fermentation took 4-5 days to renew. Let go for 1-2 months before tasting/measuring.

    Update, bottling 02-May-20:
    Peaches (2.6 gal, added 3 oz sugar for 3.0 CO2 vol), pH at 3.55
    Wine grapes (2.4 gal, 2.8 oz sugar), pH 3.52
    Dump bucket (4 gal, 4.7 oz sugar), pH 3.55
View Count: 278
Brew Count: 0
Last Updated: 2020-07-17 17:01 UTC

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