Lambic Base - Beer Recipe - Brewer's Friend

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Lambic Base

255 calories 23.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Lambic
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.160 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.brewtoad.com/recipes/rhubarb-lambic
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday June 6th 2017
1.077
1.016
7.9%
0.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 42.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 14.3%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.6%
1 lb German - Spelt Malt1 lb Spelt Malt 37 2 7.1%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 7.1%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 10.7%
1 lb Flaked White Wheat1 lb Flaked White Wheat 34 2 7.1%
1 lb Red Caramel Malt (Goldswaen)1 lb Red Caramel Malt (Goldswaen) 35 20 7.1%
14 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Pink Peppercorn Spice Boil 5 min.
0.25 tsp Citric Acid Water Agt Primary --
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
-
Imperial Yeast: F08 Sourbatch Kidz
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Slow ramp from 80 to 200 over 40 minutes Temperature -- 80 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.98 g | 31.9 qt) 3.23 12.9  
Mash volume with grains (equipment estimates 7.98 g | 31.9 qt) 3.75 15  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 3 12  
Boil off losses -1.5 -6  
Post boil volume 6.25 25  
Going into fermentor 6.25 25  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.23 12.9
Equipment Profile Used: System Default
 
Notes

Both yeasts pitched at same time in primary. Goal is to attain a solid sour starter to be split into five 1-gallon secondaries after 6 months.

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  • Last Updated: 2017-06-09 15:01 UTC