Lambic using Turbid Mash - Beer Recipe - Brewer's Friend

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Lambic using Turbid Mash

150 calories 9.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 180 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 150 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Sunday July 5th 2015
1.050
1.004
6.0%
9.3
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 66.7%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 33.3%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Styrian Goldings8 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 9.27 100%
8 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Total strike volume 18.9
Mash volume with grains 20.9
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 15
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates -2.1 L) 12
Estimated amount in fermentor 12
Total: 18.9  
Equipment Profile Used: System Default
 
Notes

Mash in 1.8L @ 45C (.6L/kg)Hold for 15mins
add .9L @ 100C = 2.7L @ 58C hold for 10mins
remove .5L to second pot and heat to 82C
add .8L @ 100C = 3L @ 66C hold for 30mins
remove 1.5L to second pot (2L) and heat to 82C
add .6L @ 100C = 2.1L @ 72C hold for 30mins
raise 2nd pot to 85C and return to main pot
= 4.1L @ 77C
sparge with 10L of 88C water
boil for 3 hours with aged hops - top up with water to make 12L
pitch sour beer slurry @ 20C - ferment for a year
? 1/2 straight lambic for later blending into oude gueuze
1/2 with 2-300g grapes (Martin's riesling?)

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  • Last Updated: 2016-06-18 09:49 UTC