Cherry Lambic - Beer Recipe - Brewer's Friend

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Cherry Lambic

161 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Saturday September 14th 2019
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OG: 1.058 FG: 1.008 ABV: 6.5% IBU: 9

1.053
1.010
5.7%
11.2
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Ale Malt3 kg Ale Malt 37.4 3.05 30.8%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 10.3%
5 kg Cherry, Montmorency5 kg Cherry, Montmorency 3.55 0 51.3%
0.75 kg Corn Sugar - Dextrose0.75 kg Corn Sugar - Dextrose 42 0.5 7.7%
9.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Challenger15 g Challenger Hops Leaf/Whole 8.5 Boil 45 min 11.15 100%
15 g / $ 0.00
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.55 Volumes
 
Target Water Profile
Tuross Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping -- 60 °C 60 min
1.5 L Sparge -- 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.3 L) 28.1
Mash volume with grains (equipment estimates 33 L) 30.7
Grain absorption losses -4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 5.3
Pre boil volume (equipment estimates 30.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25
Volume into fermentor 25
Total: 28.1  
Equipment Profile Used: System Default
"Cherry Lambic" Fruit Lambic beer recipe by norriseio. BIAB, ABV 5.65%, IBU 11.15, SRM 3.79, Fermentables: (Ale Malt, Wheat Malt, Cherry, Montmorency, Corn Sugar - Dextrose) Hops: (Challenger)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-14 08:12 UTC