Fægriana Lambicky Ale - Beer Recipe - Brewer's Friend

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Fægriana Lambicky Ale

253 calories 14.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 18.23 liters
Post Boil Size: 12.06 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 253 calories (Per 500ml)
Carbs: 14.1 g (Per 500ml)
Created: Wednesday May 5th 2021
1.056
1.002
7.1%
10.1
4.9
n/a
287.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Castle Malting - Château Pilsen 2RS1 kg Château Pilsen 2RS kr 28.00 / kg
kr 28.00 		37 1.9 33.3%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc kr 28.00 / kg
kr 28.00 		38 1.8 33.3%
0.40 kg Castle Malting - Château Munich Light0.4 kg Château Munich Light kr 28.00 / kg
kr 11.20 		34 7.6 13.3%
0.30 kg Rice Hulls0.3 kg Rice Hulls kr 78.00 / kg
kr 23.40 		0 0 10%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat kr 35.00 / kg
kr 10.50 		34 2 10%
3 kg / kr 101.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops kr 790.00 / kg
kr 7.90 		Pellet 3.9 Boil 60 min 10.09 100%
10 g / kr 7.90
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Yeast Nutrient Other Boil 10 min.
1 kg Rowan berries Flavor Secondary 60 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
kr 49.00 / each
kr 49.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
kr 129.00 / each
kr 129.00
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
kr 178.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 90.4 g       Temp: 17 °C       CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Strike 70 °C 63 °C 120 min
5.3 L Temperature 100 °C 77 °C 5 min
8.9 L Sparge 78 °C -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.5
Mash volume with grains 9.5
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 16 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.6 L) 18.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 11 L) 12.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12.1 L) 11
Total: 22.1  
Equipment Profile Used: System Default
 
Notes

Inspiration: Crabapple Lambicky Ale from R. Mosher's Radical Brewing, p. 169.

  1. Brew a "wheat ale" using ale yeast.
  2. Rack to secondary and add (previously frozen) fruit and a lambic blend.
  3. Two months goes past for maturation.
  4. Rack and wait another two months for stuff to settle.
  5. Bottle.

    I go lower than suggested on IBU (31 suggested), and I do not use US hops. Instead of the suggested crabapples or cranberries, I use Fægriana rowan berries (Sorbus meinichii "Fægriana" which is endemic to Western Norway). The rowan berries will give a wilder and more bitter result.
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  • Last Updated: 2021-07-17 15:53 UTC