cherry lambic - Beer Recipe - Brewer's Friend

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cherry lambic

208 calories 18.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 43 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 76% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 208 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Saturday October 15th 2022
1.068
1.013
7.2%
13.0
4.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Joe White - Ale Malt7.5 kg Ale Malt 36.8 2.81 44.1%
3 kg New Zealand - Wheat Malt3 kg Wheat Malt 35.4 2.13 17.6%
6 kg Cherry6 kg Cherry 6.3 0 35.3%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 42 0.5 2.9%
17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Challenger35 g Challenger Hops Pellet 7.2 Boil 50 min 13.02 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Koppafloc Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
1 each Campden Tablets Water Agt Mash 0 min.
8 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Bavarian Weizen Yeast WLP351
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
White Labs - Pediococcus damnosus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
13 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
ro water
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
35 L Steeping 66 °C 66 °C 60 min
10 L Sparge 70 °C -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.88 L. Suggest reducing initial water volume to 45.4 L and adding 0.48 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 57.32 L. Suggest reducing initial strike volume to 38.47 L and adding 11.92 L sparge/top-off. 50.4
Strike water volume (equipment estimates 51.3 L) 50.4
Mash volume with grains (equipment estimates 58.2 L) 57.3
Grain absorption losses -10.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 6
Pre boil volume (equipment estimates 45.9 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 40
Top off amount 3
Volume into fermentor 43
Total: 50.4  
Equipment Profile Used: System Default
"cherry lambic" Belgian Specialty Ale beer recipe by norriseio. BIAB, ABV 7.22%, IBU 13.02, SRM 4.73, Fermentables: (Ale Malt, Wheat Malt, Cherry, Corn Sugar - Dextrose) Hops: (Challenger) Other: (Koppafloc, Yeast Nutrient, Campden Tablets, Lactic acid)
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  • Last Updated: 2022-10-15 09:10 UTC