BCS LAMBIC - Beer Recipe - Brewer's Friend

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BCS LAMBIC

179 calories 17.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 10.2 °P (recipe based estimate)
Efficiency: 86% (ending kettle)
Calories: 179 calories (Per 12oz)
Carbs: 17.1 g (Per 12oz)
Created: Monday August 3rd 2015
13.5 °P
2.9 °P
5.7%
0.0
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.17 lb Dry Malt Extract - Pilsen4.17 lb Dry Malt Extract - Pilsen 42 2 53.3%
3.43 lb Dry Malt Extract - Wheat3.43 lb Dry Malt Extract - Wheat 42 3 43.9%
3.50 oz Maltodextrin3.5 oz Maltodextrin 39 0 2.8%
7.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Aged Hops3 oz Aged Hops Hops Pellet 0 Boil 60 min 100%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
Wyeast 3278 Lambic Blend + WLP655 Belgian Sour Mix 1
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 0 89 7 0
For 6 gallons:
0.3 g gypsum
4.2 g calcium chloride
Add lactic acid 88% to make 5.2 boil pH
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains    
Remaining sparge water volume 7.64 30.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 6.39 g | 25.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 7.64 30.6
Equipment Profile Used: System Default
 
Notes

Fermented with whole packet of 2 year expired Fermentis WB-06. Added QA-23 packet for a few days (didn't seem to do anything). Pitched Wyeast 3278 Lambic Blend (28 May, 15 mfg date), and White Labs WLP655 Belgian Sour Mix 1 after crashing, racking, then bringing back to 64 F. 

<br />
Tried this after two years in the basement. Still had some nasty pellicle on top. Didn&#039;t suck much of that through. Served at my buddy Jon&#039;s 30&#039;th birthday party and it was a hit, with everyone really. It was only mildly sour and wasn&#039;t that funky. Definitely a crowd pleasing sour beer. I would make it again, but next time split the batch into one that was only fermented with sour culture and one that had sour culture pitched after a primary fermentation with regular yeast.
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  • Last Updated: 2017-08-07 18:33 UTC