Peach Melba Sour Lambic - Beer Recipe - Brewer's Friend

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Peach Melba Sour Lambic

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Emma Christensen
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Sunday November 19th 2017
1.069
1.016
7.0%
9.7
3.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Belgian - Pilsner3.8 kg Pilsner 37 1.6 31%
1.90 kg Belgian - Wheat1.9 kg Wheat 38 1.8 15.5%
5.25 kg Peach5.25 kg Peach 4.05 0 42.9%
1.30 kg Raspberry, red1.3 kg Raspberry, red 2.3 0 10.6%
12.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Spalt18 g Spalt Hops Pellet 4.5 Boil 60 min 9.71 50%
18 g Spalt18 g Spalt Hops Pellet 4.5 Boil 0 min 50%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
Brettanomyces bruxellensis
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
Temperature -- 77 °C 10 min
Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 16.5
Mash volume with grains 20.3
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 10.6 L) 12.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 6.3
Pre boil volume (equipment estimates 26.9 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 28.7  
Equipment Profile Used: System Default
 
Notes
  • Add peaches and raspberries at 15min boil mark.

  • 2 weeks in primary (do not strain fruit from kettle).
  • Transfer to secondary (siphon over Brett yeast) and leave for 3 months at 21C.

  • Bottle and store for 1 year.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-11-19 03:57 UTC