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10 gal Lambic

Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Barta ml
Calories: 167 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)

Created: Monday August 5th 2019

Original Gravity:

1.052

Final Gravity:

1.003

ABV (standard):

6.5%

IBU (tinseth):

0.0

SRM (morey):

3.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Finland - Pilsner Malt12 lb Pilsner Malt	37	2	45.7%
6 lb	Belgian - Unmalted Wheat6 lb Unmalted Wheat	36	2	22.9%
1 lb	Maltodextrin1 lb Maltodextrin - (late boil kettle addition)	39	0	3.8%
6 lb	Finland - Wheat Malt6 lb Wheat Malt	38	2	22.9%
1.25 lb	Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition)	46	0	4.8%
26.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 oz	Lambic hops6 oz Lambic hops Hops		Pellet	0	Boil	60 min		100%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Lambic hops (Pellet)			100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 gal	Mash (160 F)	Infusion	--	169 °F	60 min
2 gal	Sparge	Infusion	--	200 °F	5 min
Starting Mash Thickness: 2.15 qt/lb

Yeast

Wyeast - Belgian Lambic Blend 3278

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Med
Optimum Temp:	63 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 438 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.73 Volumes

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	9	61	103	152	0
15 gal Lenexa water (treated with 3 Camden tablets 24 hr prior): Mash pH = 5.3 4.5 g CaCl2 12 mL lactic acid Pull off 2 gal from strike water to bring to boil upstairs for sparging after 60 min mash.
Mash Chemistry and Brewing Water Calculator

Notes

Imperial Sour Batch Kidz and Wyeast Roseare blend plus dregs will be used (two fermenters).

Fruit:

Peaches
Wine grapes
2nd use fruit dump bucket (3 berries and mango)

BREW DAY (26-Oct-19):
Efficiency was lower than expected, possibly from the use of unmalted wheat.

Ferm 1 = Sour Batch Kidz + Cantillon dregs + LaFolie dregs
Ferm 2 = Roselare blend + Kan Fou, 2 FW barrelworks dregs

Added 10 oz cane sugar (in 8 oz water) on 28-Oct-19 to each fermenter.

UPDATE 13-MAR-20:
Blended two fermenters evenly (pH at ~3.3 and ~3.9 for Fermentern1 and 2).

1 gal straight
3 gal wine grapes
3 gal peaches
5 gal 2nd use raspberry, blueberry, blackberry and mango

Visible fermentation took 4-5 days to renew. Let go for 1-2 months before tasting/measuring.

Update, bottling 02-May-20:
Peaches (2.6 gal, added 3 oz sugar for 3.0 CO2 vol), pH at 3.55
Wine grapes (2.4 gal, 2.8 oz sugar), pH 3.52
Dump bucket (4 gal, 4.7 oz sugar), pH 3.55

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-07-17 17:01 UTC

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 for

Gallons

Cost by

Final Yield

	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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