Bier’ Sauvge Peche d’ Lacomb - Beer Recipe - Brewer's Friend

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Bier’ Sauvge Peche d’ Lacomb

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 80 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BelgianFenceOrchardandBrewing
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday March 7th 2023
1.054
1.014
5.2%
5.9
7.2
5.3
41.22
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dingemans - Belgian Pilsner Malt4 lb Belgian Pilsner Malt $ 0.00 / lb
$ 0.00 		37 1.6 56.6%
1 lb Honey Malt1 lb Honey Malt $ 2.10 / lb
$ 2.10 		37 25 14.2%
8 oz Dingemans - Wheat Malt8 oz Wheat Malt $ 2.45 / oz
$ 19.60 		38.1 1.8 7.1%
8 oz Flaked Wheat8 oz Flaked Wheat $ 0.00 / lb
$ 0.00 		34 2 7.1%
6 oz German - Acidulated Malt6 oz German - Acidulated Malt $ 2.75 / lb
$ 1.03 		27 3.4 5.3%
3 oz Maltodextrin3 oz Maltodextrin - (late boil kettle addition) $ 1.25 / oz
$ 3.75 		39 0 2.7%
8 oz Rice Hulls8 oz Rice Hulls $ 1.50 / lb
$ 0.75 		0 0 7.1%
113 oz / $ 27.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Lambic Hops1 oz Lambic Hops Hops $ 0.00 / oz
$ 0.00 		Pellet 1 Boil 60 min 5.94 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirflock Water Agt Boil 10 min.
1.65 ml Lactic acid Water Agt Sparge 0 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1.65 ml Lactic acid Water Agt Mash 1 hr.
0.50 tsp Slaked Lime Water Agt Mash 0 min.
4 lb Peaches Flavor Secondary 365 days
3 tsp Malto Dextrine Spice Secondary 0 min.
 
Yeast
- Wild yeast Oregon grape
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
$ 13.99 / each
$ 13.99
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 13.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Lacomb, Or.
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
2.5 gal Infusion -- 122 °F 20 min
2.5 gal 122 °F 147 °F 45 min
2.5 gal 147 °F 162 °F 20 min
2 gal Batch Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.58 10.3  
Mash volume with grains 3.13 12.5  
Grain absorption losses -0.86 -3.4  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.52 g | 22.1 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.61 22.4
Equipment Profile Used: System Default
 
Notes

Grain crush setting .035.
Sift flour from grain hull. Mash in separately.
Yeast Harvested from Oregon Grape setting.

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  • Last Updated: 2024-05-18 15:16 UTC