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Kriek

198 calories 20 carbs
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday September 19th 2012
1.060
1.015
5.95%
24.93
5.02
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Belgian - Pale Ale6 lb Pale Ale 38 3.4 42.9%
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 42.9%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 14.3%
14 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Leaf/Whole 11.1 Boil 30 min 100%
 
Mash Guidelines
Amount Description Type Temp Time
17.5 Protein Rest Decoction 130 °F 30 min
10 Sacc Rest at 150-160 Decoction 200 °F 60 min
5 Small high temp Sparge Sparge 200 °F 10 min
 
Other Ingredients
Amount Name Type Use Time
1 qt Sour Cherry Juice Concentrate Flavor Secondary --
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
Priming
Method: Cherry Juice Concentrate       Amount: ??      
 
Target Water Profile
Antwerp, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.54 38.2  
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Remaining sparge water volume 4.29 17.2  
Grain absorption losses -1.75 -7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 6 24  
Total: 9.54 38.2
 
Notes

Let Hops Dry out/Stale out-
-or put in 200 degree oven for 1 hour, turning and moving from time to time in order to keep from browning.

Remember to buy the sour cherry juice concentrate that has NO PRESERVATIVES. That will kill your yeast and leave you sad! Brand: http://www.martinavenueshops.com/prodimages/cherryjuice.jpg

Sour Mash the Beer: If possible, after sparging, allow the wort to sit in a bucket overnight. Continue with the Hop Boil after at least 8-24 hours.

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  • Last Updated: 2012-09-21 21:52 UTC