Jeff's Fruitcake Christmas Lambic - Beer Recipe - Brewer's Friend

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Jeff's Fruitcake Christmas Lambic

324 calories 32.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 324 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Sunday March 23rd 2014
1.097
1.024
9.6%
13.1
18.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb Belgian - Pale Ale4.75 lb Pale Ale 38 3.4 25.3%
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 34.7%
1.50 lb United Kingdom - Brown1.5 lb Brown 32 65 8%
4 lb American - Wheat4 lb Wheat 38 1.8 21.3%
1.50 lb German - CaraFoam1.5 lb CaraFoam 37 1.8 8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Plug 4.5 Boil 60 min 13.07 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Dried Figs, Roasted, Chopped Other Primary --
0.50 lb Prunes, Chopped Other Primary --
0.75 lb Thompson Raisins, Chopped Other Primary --
2 each Cinnamon Stick Spice Primary --
3 each Clove Spice Primary --
3 oz Oak Chips Flavor Primary --
6 oz Port Wine Flavor Primary --
2 each Peel of Orange Flavor Primary --
0.75 lb Unsulfured/Unsorbated Apricots, chopped Other Primary --
16 oz Vodka Other Other --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Temperature -- 167 °F 120 min
1.5 gal Fly Sparge -- 175 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.2 32.8  
Mash volume with grains 9.7 38.8  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 0.93 g | 3.7 qt) 1.39 5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.

Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).

Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.

Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.

Primary Fermentation: 3-4 weeks.

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  • Last Updated: 2014-11-01 19:59 UTC