Cherry pineapple Lambic - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Cherry pineapple Lambic

172 calories 18.5 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 4.7 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Samwhois75
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Wednesday June 30th 2021
1.052
1.014
5.0%
2.8
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 45 2 54.5%
2 lb Briess - DME Bavarian Wheat2 lb DME Bavarian Wheat 44.6 3 36.4%
8 oz Maltodextrin8 oz Maltodextrin 39 0 9.1%
5.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 1 Boil 28 min 2.82 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.75 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 5.08 20.3  
Volume increase from sugar/extract (early additions) 0.42 1.7  
Pre boil volume 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.7 g | 18.8 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 4.7 18.8  
Total: 5.08 20.3
Equipment Profile Used: System Default
 
Notes

Primary ferment with Lallemand Kveik . Add Roselare Blend after two days at room temp. Add x2 dark Cherry and x2 pineapple juice after 15 months. Age for another 3 months

Wort pH 4.83 start. Acidified with phosphoric acid

6grams Lallemand Kveik pitched initially. Wyeast Roselare Blend pitched next morning.

Last Updated and Sharing
 
289
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-21 03:10 UTC