23D Lambic '20 - Beer Recipe - Brewer's Friend

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23D Lambic '20

158 calories 8.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ATGANI Brew Co
Calories: 158 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
Created: Monday August 3rd 2020
1.053
1.002
6.7%
4.4
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 50%
2.50 kg Unmalted Wheat2.5 kg Unmalted Wheat 36 2 50%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Aged Hops30 g Aged Hops Hops Pellet 1 Boil 120 min 4.44 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
27997
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Temperature 50 °C 50 °C 20 min
Decoction 100 °C 57 °C 20 min
Decoction 100 °C 64 °C 20 min
Decoction 100 °C 71 °C 20 min
Decoction 100 °C 76 °C 20 min
17 L Sparge 76 °C 76 °C 15 min
13.5 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.5
Mash volume with grains 16.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 24 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 29.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 35.4  
Equipment Profile Used: System Default
"23D Lambic '20" Lambic beer recipe by ATGANI Brew Co. All Grain, ABV 6.69%, IBU 4.44, SRM 3.7, Fermentables: (Pilsner, Unmalted Wheat) Hops: (Aged Hops) Other: (Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-18 09:51 UTC