Iambic Lambic - Beer Recipe - Brewer's Friend

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Iambic Lambic

178 calories 17.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 3.85 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 87% (ending kettle)
Source: FatsSchindee
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Sunday January 4th 2015
1.054
1.012
5.5%
6.1
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Belgian - Pale Ale3.75 lb Pale Ale 38 3.4 46.9%
12 oz American - White Wheat12 oz White Wheat 40 2.8 9.4%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 12.5%
2 lb Dry Malt Extract - Wheat2 lb Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 25%
8 oz Dry Malt Extract - Light8 oz Dry Malt Extract - Light - (late boil kettle addition) 42 4 6.3%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Leaf/Whole 2.4 Boil 60 min 6.1 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Flour Other Boil 5 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 oz French Oak cubes Flavor Secondary 330 days
2.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Sour Mix WLP655
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Med/Low
Optimum Temp:
80 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
- WLP 001
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 199 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 5 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
11 qt BIAB Infusion -- 157 °F 60 min
6 qt Dunk Sparge in new pot Sparge -- 194 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 4.79 19.2  
Mash volume with grains 5.23 20.9  
Grain absorption losses (steep / mash) -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3.85 15.4  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 2.52 g | 10.1 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 4.79 19.2
Equipment Profile Used: System Default
 
Notes

Add 1 tbsp flour to the boil for added starch for the bacteria to eat during the extended aging.

Primary fermentation in 6.5 gallon bucket, with both clean ale yeast and sour mix added at the same time, then rack (in about a month?) to 5 gallon BB carboy for extended aging. Add French, medium-toast oak cubes (boil in water 10 min first). Add dregs from other lambics to increase complexity.

In the 2018 Dixie Cup competition, the Fruited version of this Lambic (aged on blackberries, raspberries, and blueberries) won gold and the Straight Lambic won silver in the European Sour category.

[Note: in 2019 version, subbed 2.25 lb Dutch pale ale malt for that much of the 3.75 lb Belgian pale ale malt (LHBS was low). Also using ECY Bug County for the yeast and bugs. OG 1.048.]



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  • Last Updated: 2019-07-15 21:48 UTC