H&L Apricot Lambic Beer Recipe | All Grain Fruit Lambic | Brewer's Friend
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H&L Apricot Lambic

194 calories 18.9 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 80 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Linsey and Joe
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Sunday May 10th 2020
1.059
1.013
6.1%
8.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dingemans - Pilsen7 lb Pilsen 36.8 1.7 60.9%
2 lb Briess - Wheat Malt, Red2 lb Wheat Malt, Red 37.3 2.3 17.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 17.4%
0.50 lb Dingemans - Aromatic Malt0.5 lb Aromatic Malt 36.3 19 4.3%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Saaz0.75 oz Saaz Hops Pellet 3.2 Boil 60 min 7.99 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 177 °F 155 °F 60 min
7 gal enough to collect 8 gal Fly Sparge 190 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
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
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Newer hops can be heated at low temperatures (<200 °F [<93 °C]) on a cookie sheet for 4–5 hours. The idea is to heat the hops until all of their aroma has been driven off. Be aware that the smell may not be one that others find pleasant.

Cantillon turbid mashing schedule as published and scaled accordingly.
1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.
2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.
3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.
4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.
5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.
6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.
7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

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  • Last Updated: 2020-05-16 23:15 UTC
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