100% Brett Lambi - Beer Recipe - Brewer's Friend

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100% Brett Lambi

188 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Gueuze
Boil Time: 60 min
Batch Size: 41.6 liters (fermentor volume)
Pre Boil Size: 49.3 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Yeasty Boys Brewing
Calories: 188 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday September 1st 2017
1.062
1.008
7.0%
8.4
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pale 2-Row6 kg Pale 2-Row 37 1.8 50%
0.40 kg German - Melanoidin0.4 kg Melanoidin 37 25 3.3%
1 kg Belgian - CaraVienne1 kg CaraVienne 34 20 8.3%
4 kg American - Wheat4 kg Wheat 38 1.8 33.3%
0.60 kg German - Acidulated Malt0.6 kg Acidulated Malt 27 3.4 5%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Cascade100 g Cascade Hops Pellet 7 Boil 5 min 8.36 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 221 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash:
12g CaCl
4g Gypsum
2g NaCl

Boil:
6g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Dough in Temperature -- 50 °C 15 min
15 L Infusion -- 64 °C 25 min
6.5 L Temperature -- 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.8 L. Suggest reducing initial water volume to 45.4 L and adding 2.4 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 24.7 L) 26.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.8 L) 49.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 41.6
Going into fermentor 41.6
Total: 62.2  
Equipment Profile Used: System Default
 
Notes

Ferment for 4-6 weeks. Taste for cherry pie after 3-4 weeks

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  • Last Updated: 2017-10-25 15:22 UTC