Basic Kriek Lambic - Beer Recipe - Brewer's Friend

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Basic Kriek Lambic

151 calories 12 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dave Carpenter; Beer&Brewing
Calories: 151 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Thursday August 13th 2020
1.050
1.007
5.8%
5.9
3.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 71.4%
2 kg Gladfield - Raw Wheat2 kg Raw Wheat 28 2 28.6%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g debittered60 g debittered Hops Leaf/Whole 1.2 Boil 90 min 5.91 100%
60 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 279 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 300       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Paris
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 10 20 30 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protein Rest Infusion 55 °C 45 °C 20 min
Gelatinization Rest for Raw Wheat Infusion 45 °C 58 °C 10 min
Main Mash Beta Amylase Rest -- 66 °C 30 min
Main Mash Alpha Amylase Rest -- 72 °C 29 min
Strike -- 76 °C 5 min
7.5 L Turbid draws Decoction -- 88 °C --
10 L Sparge -- -- --
Starting Mash Thickness: 0.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 0.6 L/kg 4.2
Mash volume with grains (equipment estimates 2 L) 8.8
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 35.8 L) 33.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.2
Top off amount 6.8
Going into fermentor 30
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Turbid draws are as follows:
1) Before the main mash beta-amylase rest :
Draw off 1.5 liter of cloudy liquid and place it in a separate medium pot or saucepan. Heat this liquid to about 180°F (82°C) and hold it there.

2) Before the main mash alpha-amylase rest:
draw about 6 liters of liquid from the main mash. Add this to the pot with the first collection of turbid wort, and once again, add enough heat to maintain 180°F (82°C), again to prevent further conversion.

Nota: volume calculation by BF are not accurate (cannot substract the corresponding volumes...)

Primary fermentation for 12 months

Add 5 kg cherries, frozen for 48 hours or more, and then thawed

Secondary fermentation for 6 months

Bottle with speise (fresh wort) targetting for up to 3 vols CO2 in champagne bottle.

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  • Last Updated: 2023-02-16 19:23 UTC