Lambic 11-17-2020 - Beer Recipe - Brewer's Friend

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Lambic 11-17-2020

173 calories 10.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 150 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 86% (ending kettle)
Hop Utilization: 97%
Calories: 173 calories (Per 12oz)
Carbs: 10.5 g (Per 12oz)
Created: Tuesday November 17th 2020
1.054
1.003
6.7%
15.8
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Flaked Wheat8 lb Flaked Wheat 34 2 42.1%
11 lb German - Pilsner11 lb Pilsner 38 1.6 57.9%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz cascade aged1 oz cascade aged Hops Leaf/Whole 2 Boil 150 min 4.5 14.3%
6 oz hallertau aged6 oz hallertau aged Hops Leaf/Whole 1 Boil 150 min 11.26 85.7%
7 oz / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
50/50 BHam RO
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
-- 165 °F 15 min
-- 171 °F 10 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.01 gal (60.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.01 gal (12.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.8 qt/lb 8.55 34.2  
Mash volume with grains 10.07 40.3  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume 10.08 40.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.01 g | 60.1 qt) 16 64  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume (equipment estimates 11.99 g | 48 qt) 11 44  
Estimated amount in fermentor 11 44  
Total: 18.63 74.5
Equipment Profile Used: System Default
 
Notes

original plan was to do turbid mash

But I Read that deGarde does a 15-minute rest at 165 then raises to 170 before sparging. So that's what I did.

I also read that degarde uses up to 5 lb per barrel of aged hops. Cascade and willamette. I have Cascade and
Hallertau. Used roughly 1 oz aged cascade and 6 oz aged Hallertau.

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  • Last Updated: 2020-11-21 17:00 UTC