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lambic project

187 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Straight (Unblended) Lambic
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday December 29th 2015
1.057
1.011
6.1%
5.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 68.2%
3.50 lb American - White Wheat3.5 lb White Wheat 40 2.8 15.9%
3.50 lb Flaked Wheat3.5 lb Flaked Wheat 34 2 15.9%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Aged Hops3 oz Aged Hops Hops Leaf/Whole 1 Boil 90 min 5.57 100%
3 oz / $ 0.00
 
Yeast
East Coast Yeast - BugFarm ECY01
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
n/a
Optimum Temp:
60 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 16.26 gal (65.04 qt). Suggest reducing initial strike volume to 10.24 gal (40.96 qt) and adding 4.26 gal (17.04 qt) sparge/top-off. 14.5 58  
Strike water volume (equipment estimates 14.61 g | 58.5 qt) 14.5 58  
Mash volume with grains (equipment estimates 16.37 g | 65.5 qt) 16.26 65  
Grain absorption losses -2.75 -11  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 14.5 58
Equipment Profile Used: System Default
 
Notes

Pitch sour blend - will let it sit 8-12 months then split two ways and add cherries and raspberries with a little oak...and brew again until we have 3 years worth for blending

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  • Last Updated: 2016-01-01 16:43 UTC