23F Fruit Lambic - Beer Recipe - Brewer's Friend

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23F Fruit Lambic

159 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: ATGANI Brew Co
Calories: 159 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Sunday April 5th 2020
1.053
1.004
6.5%
8.9
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg Belgian - Pilsner1.25 kg Pilsner 37 1.6 50%
1.25 kg Unmalted Wheat1.25 kg Unmalted Wheat 36 2 50%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Aged Hops30 g Aged Hops Hops Pellet 1 Boil 90 min 8.91 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirl Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 46 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
27997
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
10 L Temperature 50 °C 50 °C 30 min
2 L Decoction 100 °C 60 °C 30 min
2 L Decoction 100 °C 70 °C 30 min
Temperature 75 °C 75 °C 10 min
8 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 6.8
Mash volume with grains 8.4
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 15.4 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 10
Total: 19.4  
Equipment Profile Used: System Default
 
Notes

Left at room temp for 2 years. Will use some to make Gueuze for Luke will then take gravity and add some more wort and sour cherries (200g/L)

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  • Last Updated: 2020-08-26 07:23 UTC