Brew Log History
Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.75 oz |
Saaz0.75 oz Saaz Hops |
|
Leaf/Whole |
2.4 |
Boil
|
60 min |
6.13 |
100% |
|
0.75 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.75 oz |
Saaz (Leaf/Whole) 0.74999999828443 oz Saaz (Leaf/Whole) Hops |
|
6.13 |
100% |
|
0.75 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
11 qt |
BIAB |
Infusion |
-- |
157 °F |
60 min |
|
6 qt |
Dunk Sparge in new pot |
Sparge |
-- |
194 °F |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 tbsp |
Flour
|
|
Other |
Boil |
5 min. |
|
0.50 each |
Whirlfloc
|
|
Water Agt |
Boil |
10 min. |
|
0.50 tsp |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
1 oz |
French Oak cubes
|
|
Flavor |
Secondary |
330 days |
|
4.40 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
2.10 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
Yeast
|
White Labs - Belgian Sour Mix WLP655
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
98%
|
Flocculation:
|
Med/Low |
|
Optimum Temp:
|
80 - 85 °F |
Starter:
|
No |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
199 B cells required
|
|
|
- WLP 001
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
65%
|
Flocculation:
|
Low |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
No |
|
Fermentation Temp:
|
68 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
199 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
CO2 Level: 5 Volumes |
Target Water Profile
RO water
Notes
Add 1 tbsp flour to the boil for added starch for the bacteria to eat during the extended aging.
Primary fermentation in 6.5 gallon bucket, with both clean ale yeast and sour mix added at the same time, then rack (in about a month?) to 5 gallon BB carboy for extended aging. Add French, medium-toast oak cubes (boil in water 10 min first). Add dregs from other lambics to increase complexity.
In the 2018 Dixie Cup competition, the Fruited version of this Lambic (aged on blackberries, raspberries, and blueberries) won gold and the Straight Lambic won silver in the European Sour category.
[Note: in 2019 version, subbed 2.25 lb Dutch pale ale malt for that much of the 3.75 lb Belgian pale ale malt (LHBS was low). Also using ECY Bug County for the yeast and bugs.]
Award Winning Recipe
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-09-03 18:49 UTC
- Snapshot Created: 2019-07-15 17:58 UTC
- Link To Parent Recipe
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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