[BN] Fruit Lambic - Beer Recipe - Brewer's Friend

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[BN] Fruit Lambic

165 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 4 liters (ending kettle volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday September 26th 2015
1.054
1.011
5.6%
5.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
700 g Belgian - Pilsner700 g Pilsner 37 1.6 70%
300 g United Kingdom - Wheat300 g Wheat 37 2 30%
1,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Tettnanger2 g Tettnanger Hops Leaf/Whole 4.5 Boil 30 min 5.15 100%
2 g / $ 0.00
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 27 B cells required
Lactobacillus
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Eden Falls (Asda, September 2015)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 9 12 9 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 L Temperature -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 3
Mash volume with grains 3.7
Grain absorption losses -1
Remaining sparge water volume 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.7 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 4.3 L) 4
Estimated amount in fermentor 4
Total: 11.9  
Equipment Profile Used: System Default
 
Notes

Bn podcast.
Adapted, by using non-belgian yeast etc.
100% wheat or 50/50 wheat/pilsner.
Fermentation temp and O2 are crutical.
Start with 2lb fruit per gallon and adjust up by taste.

Ideally wild yeast and aged in barrels.

For wild yeast, leave open to air while cooling. If done after "2 nights of frost" there will be a better ratio of wild yeast to bacteria in air.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-26 09:34 UTC