Falling Up - Solera Lambic - Beer Recipe - Brewer's Friend

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Falling Up - Solera Lambic

165 calories 11.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Gueuze
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Monday July 16th 2018
1.051
1.005
6.0%
1.2
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 6-Row6 lb Pale 6-Row 35 1.8 58.5%
4 lb Unmalted Wheat4 lb Unmalted Wheat 36 2 39%
0.25 lb Aromatic0.25 lb Aromatic 33 38 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.19 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Mash --
 
Yeast
Bootleg Biology - Sour Solera Blend
Amount:
1 Each
Cost:
Attenuation (avg):
95%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.2 gal Infusion 170 °F 157 °F --
6.29 gal Batch Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.78 35.1  
Mash volume with grains 9.6 38.4  
Grain absorption losses -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.78 35.1
Equipment Profile Used: System Default
 
Notes

https://beerandgardeningjournal.com/go-gueuze/

An easier turbid mashing method comes from a suggestion by Frank Boon. He suggests mashing in at around 86°F using as little as 1 quart of water per pound of grist. The mash should then be stirred and the milky wort should be run off and boiled for a few minutes. In the mean time fresh water should be added to the grist and a step mash performed of ones choosing. After reaching the 140°F range the boiled milky wort is added back to the mash to raise the temperature to the sacharification range. Then the mash should be allowed to rest and undergo sacharification. After this the wort should be run off and the grain sparged. This produces a large volume of liquid and is one of the reasons for the suggested 5 hour boil.

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  • Last Updated: 2024-05-02 00:44 UTC