Lambic - Beer Recipe - Brewer's Friend

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Lambic

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (ending kettle)
Hop Utilization: 99%
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday September 14th 2024
1.052
1.010
5.6%
8.5
6.4
3.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Dingemans - Belgian Pilsner Malt4 kg Belgian Pilsner Malt 37 2.77 80%
1 kg Joe White - Wheat Malt1 kg Wheat Malt 37.3 4.24 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 8.46 100%
5 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Glenorchy. Tasmania
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
19 L Infusion 70 °C 67 °C 60 min
13 L Sparge 76 °C 76 °C 20 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 17.4 L) 23
Estimated amount in fermentor 23
Total: 31.9  
Equipment Profile Used: System Default
"Lambic" Lambic beer recipe by Tassie Pete. All Grain, ABV 5.56%, IBU 8.46, SRM 6.39, Fermentables: (Belgian Pilsner Malt, Wheat Malt) Hops: (Magnum)
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  • Last Updated: 2024-09-14 05:03 UTC