Basic lambic v4

Method: BIAB
Style: Berliner Weisse
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 500ml)
Carbs: 22.5 g (Per 500ml)

Created: Tuesday April 23rd 2019

Amount	Fermentable	PPG	°L	Bill %
2 kg	Belgian - Pilsner2 kg Pilsner	37	1.6	40%
2 kg	BSG - Flaked White Wheat2 kg Flaked White Wheat	36	1.6	40%
0.50 kg	United Kingdom - Golden Naked Oats0.5 kg Golden Naked Oats	33	10	10%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	10%
5 kg / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

2 kg

Belgian - Pilsner

1.6

40%

2 kg

BSG - Flaked White Wheat

1.6

40%

0.50 kg

United Kingdom - Golden Naked Oats

10%

0.50 kg

Flaked Oats

2.2

10%

5 kg / $ 0.00

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Saaz50 g Saaz Hops		Leaf/Whole	3.5	Boil	60 min	20.67	100%
50 g / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

50 g

Saaz

Leaf/Whole

3.5

Boil

60 min

20.67

100%

50 g / $ 0.00

Amount	Variety	Cost	IBU	Bill %
50 g	Saaz (Leaf/Whole) 50 g Saaz (Leaf/Whole) Hops		20.67	100%
50 g / $ 0.00

Amount	Name	Type	Use
8 g	Lactic acid	Water Agt	Mash
0.60 g	Epsom Salt	Water Agt	Mash
1 g	Gypsum	Water Agt	Mash
0.20 g	Magnesium Chloride	Water Agt	Mash
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash

Amount

Name

Cost

Type

Use

Time

8 g

Lactic acid

Water Agt

Mash

0 min.

0.60 g

Epsom Salt

Water Agt

Mash

0 min.

1 g

Gypsum

Water Agt

Mash

0 min.

0.20 g

Magnesium Chloride

Water Agt

Mash

0 min.

4 g

Calcium Chloride (dihydrate)

Water Agt

Mash

0 min.

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
10 L		Infusion	51.4 °C	45 °C	10 min
3.7 L	3.7L boiling water . Draw off 1L, heat to 82	Infusion	100 °C	58 °C	20 min
3.7 L	After 30 min, draw off 3L heat to 82	Infusion	100 °C	66 °C	30 min
4.2 L	At end of 30 min heat turbid mash to 85 and add. Leave 20 min more	Infusion	100 °C	72 °C	30 min
4 L		Sparge	88 °C	--	--

Amount

Description

Type

Start Temp

Target Temp

Time

10 L

Infusion

51.4 °C

45 °C

10 min

3.7 L

3.7L boiling water . Draw off 1L, heat to 82

Infusion

100 °C

58 °C

20 min

3.7 L

After 30 min, draw off 3L heat to 82

Infusion

100 °C

66 °C

30 min

4.2 L

At end of 30 min heat turbid mash to 85 and add. Leave 20 min more

Infusion

100 °C

72 °C

30 min

4 L

Sparge

88 °C

Water	Liters
Strike water volume (equipment estimates 35.7 L)	34.4
Mash volume with grains (equipment estimates 39 L)	37.7
Grain absorption losses	-5
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 29.8 L)	28.5
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume (equipment estimates 21 L)	24
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 24 L)	21
Total:	34.4
Equipment Profile Used:	System Default

Water

Liters

Strike water volume (equipment estimates 35.7 L)

34.4

Mash volume with grains (equipment estimates 39 L)

37.7

Grain absorption losses

-5

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 29.8 L)

28.5

Boil off losses

-8.6

Hops absorption losses (first wort, boil, aroma)

-0.3

Post boil Volume (equipment estimates 21 L)

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 24 L)

Total:

34.4

Equipment Profile Used:

System Default

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Basic lambic v4