Lambus (Mixed Ferm) - Beer Recipe - Brewer's Friend

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Lambus (Mixed Ferm)

152 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27.4 liters
Post Boil Size: 24.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sean Dawson
Calories: 152 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Monday September 9th 2024
1.049
1.017
4.2%
5.0
3.9
5.4
28.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Flaked Wheat2 kg Flaked Wheat $ 3.16 / kg
$ 6.32 		34 2 39.2%
2 kg AU - Victorian Select Pilsen Malt2 kg Victorian Select Pilsen Malt $ 2.60 / kg
$ 5.20 		36.8 1.97 39.2%
0.60 kg Dry Malt Extract - Light0.6 kg Dry Malt Extract - Light $ 11.95 / kg
$ 7.17 		42 4 11.8%
0.50 kg Gladfield - Rye Malt0.5 kg Rye Malt $ 5.16 / kg
$ 2.58 		35 3 9.8%
5.10 kg / $ 21.27
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops $ 0.08 / g
$ 1.60 		Pellet 2.9 Boil 30 min 4.97 100%
20 g / $ 1.60
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.52 ml Phosphoric acid Water Agt Mash 1 hr.
0.20 g Sodium metabisulfite $ 10.00 / kg
$ 0.00 		Other Mash 1 hr.
0.20 g Servomyces $ 1.00 / g
$ 0.20 		Water Agt Boil 5 min.
$ 0.20
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
$ 5.20 / each
$ 5.20
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 5.20 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Amber Malty (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 5 10 65 55 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 70 °C 70 °C 60 min
10.6 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 21.3 L) 18.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29.8 L) 27.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24 L) 24.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.9 L) 24
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Split batch with https://www.brewersfriend.com/homebrew/recipe/view/1506717/lambus-saison-

24L split into two 12L batches in brew buckets.

This batch was pitched onto a starter made with some rare barrel dregs and some dregs from a previous funky beer I made with my Homebrew club (which was sourced by even more random dregs and possibly Roeselare).

I chose English yeast because it was the lowest attenuation I had on hand and doesn't ferment maltotriose which leaves more for the bugs.

It is still conditioning after I blended it with a Saison.

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  • Last Updated: 2024-10-05 00:59 UTC