Flemish Red Lambic - Beer Recipe - Brewer's Friend

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Flemish Red Lambic

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: E Hines/M Dirksen
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Saturday January 2nd 2016
1.068
1.014
7.1%
24.7
19.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pale Ale8 lb Pale Ale 38 3.4 30.1%
8 lb German - Pilsner8 lb Pilsner 38 1.6 30.1%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 7.5%
2 lb American - Vienna2 lb Vienna 35 4 7.5%
2.80 lb German - CaraMunich II2.8 lb CaraMunich II 34 46 10.5%
6 oz American - Chocolate6 oz Chocolate 29 350 1.4%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 3.8%
1 lb Belgian - Special B1 lb Special B 34 115 3.8%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 1.6%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 3.8%
26.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.42 57.1%
1.50 oz Hallertau Hersbrucker1.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 7.3 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Maltodextrin Other Boil 15 min.
2 oz Wheat Flour Other Boil 15 min.
5 g Yeast Neut Other Boil 15 min.
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
-
Wyeast Lambic Blend 3rd Gen
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 9 12 32 38 70
Add salts to 9 Gal RO Mash only. Gypsum 2gm, Mag Sulf 0.5gm. Mag Chloride 2gm, Chalk 4gm, Slaked Lime 1gm. Add no Phosphoric to Mash. Sparge with 9 Gal RO to collect 12.5 Gal and boil til 11 Gal. Note Maltodextrin, Flour and Yeast Neut additions to Boil. Mix flour with small amount of water to wet before adding to prevent clumping.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Fly Sparge -- 154 °F 75 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.01 gal (52.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.01 gal (4.03 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.38 qt/lb 9.18 36.7  
Mash volume with grains 11.31 45.2  
Grain absorption losses -3.33 -13.3  
Remaining sparge water volume (equipment estimates 7.4 g | 29.6 qt) 6.9 27.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.01 g | 52 qt) 12.5 50  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.08 64.3
Equipment Profile Used: System Default
 
Notes

May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum.

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  • Last Updated: 2017-11-30 15:50 UTC