Fruit Punch Lambic - Beer Recipe - Brewer's Friend

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Fruit Punch Lambic

209 calories 21.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.173 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dillon Farrell
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday January 28th 2016
1.063
1.016
6.2%
11.4
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 50%
1.50 lb American - Caramel / Crystal 20L1.5 lb Caramel / Crystal 20L 35 20 15%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 5%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 25%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 8.89 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 2.54 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 oz Tart Cherry Puree Flavor Boil --
4 oz Fresh Frozen Rasberries Flavor Boil --
4 oz Fresh Frozen Blueberries Flavor Secondary 3 days
1 tbsp Irish Moss Fining Boil 15 days
1 tsp Wyeast Nutrient Other Boil 10 min.
30 oz Tart Cherries Flavor Secondary 3 days
8 oz Fresh Frozen Rasberries Flavor Secondary 3 days
4 oz Weyerbacher's Tarte Nouveau Flavor Secondary 3 days
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal -- -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.31 g | 29.2 qt) 2.24 8.9  
Mash volume with grains (equipment estimates 7.31 g | 29.2 qt) 2.64 10.5  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.24 8.9
Equipment Profile Used: System Default
"Fruit Punch Lambic" Fruit Lambic beer recipe by Dillon Farrell. Partial Mash, ABV 6.21%, IBU 11.43, SRM 8.4, Fermentables: (Dry Malt Extract - Light, Caramel / Crystal 20L, Red Wheat, Honey Malt, Pale 2-Row) Hops: (Northern Brewer, Fuggles) Other: (Tart Cherry Puree, Fresh Frozen Rasberries, Fresh Frozen Blueberries, Irish Moss, Wyeast Nutrient, Tart Cherries, Weyerbacher's Tarte Nouveau)
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  • Last Updated: 2016-04-23 15:19 UTC