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150th Recipe Lambic

124 calories 6.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.2 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sean Dawson
Calories: 124 calories (Per 330ml)
Carbs: 6.6 g (Per 330ml)
Created: Monday May 11th 2026
1.042
1.001
5.5%
7.0
3.3
5.4
18.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Joe White - Signature Pilsner2.25 kg Signature Pilsner $ 2.40 / kg
$ 5.40 		36.8 1.87 60%
1.50 kg Flaked Wheat1.5 kg Flaked Wheat $ 3.96 / kg
$ 5.94 		34 2 40%
3.75 kg / $ 11.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 3 Boil 30 min 6.97 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Brewtan B $ 145.00 / kg
$ 0.22 		Fining Mash 0 min.
0.75 g Brewtan B $ 145.00 / kg
$ 0.11 		Fining Boil 15 min.
1.50 g Yeast Nutrient Water Agt Boil 5 min.
2 kg raspberries Water Agt Secondary 14 days
10 g French Oak Chips (Light Toast) $ 0.03 / g
$ 0.30 		Water Agt Secondary 14 days
1.53 ml Phosphoric acid Water Agt Mash 1 hr.
$ 0.63
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
- House Lambic Culture
Amount:
50 Milliliters
Cost:
Attenuation (avg):
100%
Flocculation:
Medium
Optimum Temp:
20 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 68 °C 68 °C 30 min
5.5 L Mash out Batch Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.3
Mash volume with grains 13.7
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 18.2 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 23.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 19 L) 19.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.9 L) 19
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

Saison yeast co pitched with house lambic culture (dregs from bottle of successful last batch)

Will add fruit after fermentation has completed. I might vary the fruit, maybe replace some of the raspberries with cherries.

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  • Last Updated: 2026-05-11 11:01 UTC