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Lambic - BellJames

332 calories 20.5 g 750 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 120 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 76.3 liters
Post Boil Size: 56.8 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NattyJ
Hop Utilization: 93%
Calories: 332 calories (Per 750ml)
Carbs: 20.5 g (Per 750ml)
Created: Monday July 28th 2025
1.049
1.003
6.1%
2.7
3.8
5.4
95.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Barrett Burston - Pale Malt8 kg Pale Malt $ 3.00 / kg
$ 24.00 		37 2 64.5%
4.40 kg Unmalted Wheat4.4 kg Unmalted Wheat $ 6.00 / kg
$ 26.40 		36 2 35.5%
12.40 kg / $ 50.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Aged Hops100 g Aged Hops Hops $ 0.10 / g
$ 10.00 		Pellet 0.5 Boil 120 min 2.69 100%
100 g / $ 10.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
11 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
12.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
$ 24.95 / each
$ 24.95
Attenuation (custom):
92%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 328 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
$ 5.00 / each
$ 10.00
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 328 B cells required
$ 34.95 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.73 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
59 L Protein Rest Strike 55 °C 55 °C 10 min
Turbid Mash 10L - Collect Liquid Only Decoction 90 °C 90 °C 15 min
20 L 2nd Rest Temperature 59 °C 59 °C 10 min
3rd Rest Sparge 65 °C 65 °C 25 min
Turbid Mash 15 L- Collect Liquid Only Decoction 90 °C 90 °C 15 min
4th Rest Temperature 73 °C 73 °C 35 min
Mashout Temperature 77 °C 77 °C 15 min
45 L Fly Sparge 77 °C 77 °C 45 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 65.9 L. Suggest reducing initial water volume to 45.4 L and adding 20.5 L sparge/top-off.  
Strike water volume at mash thickness of 2.8 L/kg 34.1
Mash volume with grains 42.3
Grain absorption losses -12.4
Remaining sparge water volume (equipment estimates 45.1 L) 55.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 65.9 L) 76.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 54 L) 56.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56.8 L) 54
Total: 89.6  
Equipment Profile Used: System Default
 
Notes

Yeast

  • German Ale Yeast x 1 week @ 15c
  • Into Secondary (50L Steel Keg) for 12 months with Wyeast 3278 (Lambic Blend)
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  • Last Updated: 2026-08-29 09:55 UTC