pseudo-lambic - Beer Recipe - Brewer's Friend

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pseudo-lambic

156 calories 10.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)
Created: Saturday February 7th 2015
1.052
1.004
6.4%
4.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.72 kg Dingemans - Pale Ale0.72 kg Dingemans - Pale Ale 38 3.8 28.9%
0.72 kg Dingemans - Pilsen0.72 kg Dingemans - Pilsen 38 1.6 28.9%
0.40 kg United Kingdom - Oat Malt0.4 kg Oat Malt 28 2 16.1%
0.40 kg United Kingdom - Wheat0.4 kg Wheat 37 2 16.1%
0.25 kg Simpsons - Pale Rye0.25 kg Simpsons - Pale Rye 38 3.5 10%
2.49 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Some aged mild hops20 g Some aged mild hops Hops Leaf/Whole 1 Boil 90 min 4.69 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Wine oak Other Secondary --
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
110%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
wild + non-wild
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 50 °C 10 min
Temperature -- 67 °C 15 min
Temperature -- 72 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.5
Mash volume with grains 9.1
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 16.1 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.2 L) 15
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.5
Going into fermentor 11.5
Total: 18.4  
Equipment Profile Used: System Default
 
Notes

Wild yeast to start (promoted by adding organic dried fruits to wort). After a week add Belgian yeast. After another week, transfer to secondary with wine oak with lots of brett strains + pedio. Leave there for a year

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  • Public: Yup, Shared
  • Last Updated: 2015-08-27 20:38 UTC