Elderberry lambic - Beer Recipe - Brewer's Friend

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Elderberry lambic

204 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Julien Huxley
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Thursday November 26th 2015
1.062
1.012
6.6%
43.8
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.91 lb German - Pilsner0.91 lb Pilsner 38 1.6 32.7%
0.91 lb German - Wheat Malt0.91 lb Wheat Malt 37 2 32.7%
0.50 lb Blueberry0.5 lb Blueberry 4.95 0 18%
0.23 lb German - Munich Light0.23 lb Munich Light 37 6 8.3%
0.14 lb Flaked Rye0.14 lb Flaked Rye 36 2.8 5%
0.09 lb German - Rye0.09 lb Rye 38 3.5 3.2%
2.78 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.27 oz Saaz0.27 oz Saaz Hops Leaf/Whole 4.5 Boil 60 min 28.05 50%
0.09 oz Cascade0.09 oz Cascade Hops Leaf/Whole 7 Boil 15 min 7.22 16.7%
0.09 oz Saaz0.09 oz Saaz Hops Leaf/Whole 4.5 Boil 15 min 4.64 16.7%
0.09 oz Amarillo0.09 oz Amarillo Hops Leaf/Whole 9.5 Boil 5 min 3.93 16.7%
0.54 oz / $ 0.00
 
Yeast
Wyeast - Belgian Saison 3724
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
-
Dregs from Cantillon, Jolly Pumpkin and Orval
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Eau Radnor
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 4 5 2 17 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.7 qt Standard low temp saison infusion Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 0.68 2.7  
Mash volume with grains 0.87 3.5  
Grain absorption losses -0.29 -1.1  
Remaining sparge water volume (equipment estimates 2.31 g | 9.3 qt) 3.29 13.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 3.98 15.9
Equipment Profile Used: System Default
 
Notes

This is a scaled down version of a soured saison I brewed. The initial batch was 11 gallons brewed in 10/2013. It aged with dregs from Cantillon, Jolly Pumpkin and Orval until 04/2015 at which point I pulled a gallon and let it age on half a pound of elderberries. The Cantillon lambic-like character really came out after 60 days on fruit so I bottled it. This beer won bronze in the sour category of the MontreAler's Ale and Lager Throwdown (MALT) in Nov 2015.



Award Winning Recipe
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  • Last Updated: 2015-11-26 16:02 UTC