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Apricot Lambic

244 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Source: E Hines
Calories: 244 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Monday February 20th 2017
1.073
1.021
6.9%
11.7
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 45.4%
10 lb Torrified Wheat10 lb Torrified Wheat 36 2 37.8%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 3.8%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 1.7%
1 lb German - Munich Light1 lb Munich Light 37 6 3.8%
1 lb Maltodextrin1 lb Maltodextrin 39 0 3.8%
1 lb Cane Sugar1 lb Cane Sugar 46 0 3.8%
26.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.65 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g yeast neut Other Boil --
1 lb Maltodextrin Other Boil --
1 lb Cane sugar Other Boil --
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
Roselare Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 9 12 47 56 60
Add Salts to Mash water RO only 8 Gallons, Sparge with 9-10 gallons RO. See Split mash guidelines. Add Gypsum 2gm, Mag Sulfate 1.5gm Calcium Chloride 1.5gm, Mag Choride 1gm, Chalk 3gm.
Collect 13 Gal, boil til 11 gallons.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
See Notes -- -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.65 gal (50.59 qt). Suggest reducing strike water volume to 10.05 gal (40.18 qt) and adding 0.65 gal (2.59 qt) sparge/top-off. 10.69 42.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.69 42.8  
Mash volume with grains 12.65 50.6  
Grain absorption losses -3.05 -12.2  
Remaining sparge water volume (equipment estimates 5.78 g | 23.1 qt) 5.46 21.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.15 64.6
Equipment Profile Used: System Default
 
Notes

True IBU is 5-7 target.
Use split Main and Cereal mashes.

  1. Main Barley mash at 123F for 45 min.
  2. Cereal mash + 1 lb crushed barley from main mash grain (note wheat is Raw crushed wheat) = 123F for 15 min (then save 1 Qt Turbid water for end of boil) Add more Mash water if needed to thin out , 155 for 15min, then near boiling to be added to main mash. Target = 155F for 45 min. Add Maltodextrin, Sugar, Turbid liquid and Yeast Neut at end of the boil. Primary Ferm in Carboy until slows then transfer to 10 gallon Rum Barrel. After ferm slows remove and bottle enough Lambic to replace volume of 5 lbs dried Apricots. Barrel for 1-2 years. Top off barrel with bottled lambic as needed. Note Brett will take down to 1.010 so ABV might be over 7%
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  • Last Updated: 2017-09-14 15:34 UTC