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Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday April 28th 2020

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.5%

IBU (tinseth):

21.2

SRM (morey):

4.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.20 lb	American - Pale 2-Row7.2 lb Pale 2-Row	37	1.8	55.8%
4.30 lb	German - Wheat Malt4.3 lb Wheat Malt	37	2	33.3%
11 oz	American - Carapils (Dextrine Malt)11 oz Carapils (Dextrine Malt)	33	1.8	5.3%
11 oz	Flaked Wheat11 oz Flaked Wheat	34	2	5.3%
0.50 oz	German - Acidulated Malt0.5 oz Acidulated Malt	27	3.4	0.2%
206.50 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	45 min	20.69	25%
1 oz	Galena1 oz Galena Hops	Pellet	13	Boil	5 min	0.46	25%
1 oz	Simcoe 1 oz Simcoe Hops	Pellet	13	Dry Hop	3 days		25%
1 oz	Galena1 oz Galena Hops	Pellet	13	Dry Hop	3 days		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Leaf/Whole)	20.69	25%
2 oz	Galena (Pellet)	0.46	50%
1 oz	Simcoe (Pellet)		25%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.6 gal	Infusion	164 °F	152 °F	60 min
4.6 gal	Fly Sparge	163 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
16 ml	Lactic acid	Water Agt	Mash	1 hr.
1.50 lb	Black berry	Flavor	Secondary	7 days
1.50 oz	Raspberry	Flavor	Secondary	7 days
1 L	Concentré de sureau	Flavor	Secondary	7 days
2 oz	baies de sureau déshydraté	Spice	Boil	30 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.5 oz Temp: 68 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Ville de Sainte-Thérèse profil d'eau

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	4	101	40	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash à 152 F pendant 60 min avec ajout de l'acid lactique
Recirculation + pasteuriser à 176 F
Refroidir à 40 C
Ajout de pro biotique/ lactobaccilus ( capsule 20 billiard 1 capsule pour 5 L, donc 5 capsules pour 25 L )
Laisser reposer 48 heures environ
M'assurer d'avoir une tourie bien pleine pour éviter l'infection
Faire mon boil après 48 heures comme à l'habitude
Ajout de baies de sureau au boil
Ajout de levure brett ou levure neutre bien simple comme Us-05
Ajout de 1 L d'extrait de sureau en secondaire 7 jours en secondaire
Ajout de framboise et de mûres 7 jours en secondaire
Ajout de houblon à 3 jours avant de coldcrash

Last Updated and Sharing

754

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Public: Yup, Shared
Last Updated: 2020-04-29 23:19 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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