Lemon Leather Lambic # 3 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lemon Leather Lambic # 3

114 calories 8.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 0 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 114 calories (Per 330ml)
Carbs: 8.9 g (Per 330ml)
Created: Thursday July 30th 2015
1.038
1.005
4.3%
3.1
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Bohemian Pilsner2 kg Bohemian Pilsner 38 3.57 44.9%
2 kg United Kingdom - Wheat2 kg Wheat 37 3.84 44.9%
250 g Rice Hulls250 g Rice Hulls 0 5.6%
200 g Maltodextrin200 g Maltodextrin 39 4.5%
4.45 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 15 Mash 0 min 3.12 4.8%
200 g Nelson Sauvin200 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 95.2%
210 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Sulphate Water Agt Mash 55 min.
7 g Calcium Chloride Flake Water Agt Mash 55 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
House Culture Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 178 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 6 10 100 200 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Decoction Infusion -- 52 °C 15 min
11 L Main Mash Infusion -- 62 °C 45 min
19 L Sparge Sparge -- 95 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.6
Mash volume with grains 13.4
Grain absorption losses -4.3
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 19.4 L) 20.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 25 L) 26
Boil off losses  
Post boil Volume 25
Going into fermentor 25
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

Mash Schedule:
Dough in to start the mash at 52°C
Leave for 10 minutes
Remove 30% of the mash and put in a large saucepan
Add hops
Heat to 60°C and hold for 5 minutes
Bring to a boil and leave for 20 minutes
Return the boiled decoction to the main mash and stir
Mash temp should now be 62°C (approx)
Leave for 45 minutes
Sparge with near boiling water (95°C)
Adjust wort pH in the boiler using 80% Lactic Acid, before heating, to a pH of 4.2
Heat until bubbles appear
Chill to 20°C
Pitch yeast and house cultures + L Brevis starter

This time I am going to change things a little:

When adding wort to FV run down the side, reduce oxygen to promote lactic growth
1lt of House Culture + Lacto Brevis/1lt of apple juice used to scale up all going into the FV once wort chilled
200g of boiled and chilled Maltodextrin to be added with cultures
The next morning I shall check the pH, if suitably sour/low pH then I shall add US05
*Cross fingers and hope for the best!

Last Updated and Sharing
 
830
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-30 22:16 UTC
  • Snapshot Created: 2015-07-30 15:13 UTC