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Lambic

553 calories 47.1 g 1 L
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Beer Stats
Method: BIAB
Style: Belgian Specialty Ale
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 553 calories (Per 1L)
Carbs: 47.1 g (Per 1L)
Created: Wednesday March 30th 2022
1.060
1.010
6.6%
25.9
4.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Bestmalz - BEST Pilsen5 kg BEST Pilsen 37 1.9 71.4%
1 kg Crisp Malting - Torrefied Wheat1 kg Torrefied Wheat 36.8 3 14.3%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 4.61 Boil 60 min 25.94 100%
50 g / $ 0.00
 
Yeast
Lallemand - Belle Saison
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Low
Optimum Temp:
15 - 35 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Oslo Maridalen, Oslo, Norway
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
28 L Steeping 66 °C 66 °C 60 min
9 L Sparge 75 °C 75 °C --
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 45.52 L. Suggest reducing initial strike volume to 40.78 L and adding 0.12 L sparge/top-off. 40.9
Strike water volume (equipment estimates 40.2 L) 40.9
Mash volume with grains (equipment estimates 44.8 L) 45.5
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.3 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25 L) 23.5
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

used the hybrid saison, not the belle saison. non diastatic to avoid sulphur

mashed at 66 because overshot a bit with the manual setting on the inkbird

1.053 pre boil gravity
1.010 post fermentation, before barrel (after 2 weeks ferment, still some bubbling but very seldom)

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  • Last Updated: 2022-04-26 11:15 UTC