Belgian Lambic 2019 - Beer Recipe - Brewer's Friend

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Belgian Lambic 2019

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.95 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: http://beerandwinejournal.com/basic-lambic/
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday June 8th 2019
1.057
1.010
6.2%
11.3
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 64.8%
1.90 lb Briess - Wheat Malt, White1.9 lb Wheat Malt, White 39.1 2.5 17.6%
1.90 lb Flaked Wheat1.9 lb Flaked Wheat 34 2 17.6%
10.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 3.3 Boil 60 min 11.34 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.73 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52.8 12 8 33.9 45.7 1.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.57 gal Single infusion recirculating mash Infusion -- 152 °F 60 min
3.08 gal Fly sparge Fly Sparge -- 194 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 3.65 14.6  
Mash volume with grains 4.51 18  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.71 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.95 23.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.95 g | 23.8 qt) 5.5 22  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes
  • Brewed on 6/22/19
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 87% which implies a pre boil gravity of 1.051
  • Mash temp settled right it at ~152F
  • Hit 12.7 plato pre boil gravity which converts to 1.051 vs. 1.051 target so ~87% mash efficiency vs. 87% expected.
  • Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.058 OG. Actual original gravity reading was 14.1 plato which converts to 1.057 vs 1.058 expected.
  • After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the American Ale yeast starter and set fermentation chamber at 67F, did a starter for this yeast
  • Pitched the Lambic Blend yeast packet at the same time (did not do a starter for this), taking this advice from American Sour Beers book, also pitched some dregs from 1 bottle of Cascade Cuvee Du Jongleur (2017), ~1 month in added bottle dregs from 1 bottle of Rare Barrel Mister Tea
  • Took first taste test 3 months in and beer is already quite sour, not sure how long to let it keep going
  • Packaged on 1/31/20, batch #40, FG was 1.009 (at 67F) which converts to 1.010 so 81% attenuation vs XX% avg. and 80% expected
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  • Last Updated: 2020-02-04 13:23 UTC