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Lambic

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Špes M.
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Sunday March 1st 2020
1.061
1.014
6.2%
9.7
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Bestmalz - BEST Pilsen7 kg BEST Pilsen 37 1.9 76.1%
0.50 kg Bestmalz - BEST Melanoidin0.5 kg BEST Melanoidin 34.5 27 5.4%
1.50 kg Bestmalz - BEST Wheat Malt1.5 kg BEST Wheat Malt 37.7 2.2 16.3%
0.20 kg Bestmalz - BEST Acidulated0.2 kg BEST Acidulated 35.9 2.81 2.2%
9.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Bobek30 g Bobek Hops Leaf/Whole 4.3 Boil 60 min 9.72 100%
30 g / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 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
30 L Drozganje Temperature 66 °C 66 °C 60 min
30 L Drozganje Temperature 66 °C 74 °C 30 min
10 L Spiranje Fly Sparge 70 °C 70 °C 10 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 28.9
Mash volume with grains 35
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 17.1 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.9 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30 L) 34
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 34 L) 30
Total: 50.1  
Equipment Profile Used: System Default
 
Notes

Fermentiramo 8 do 24 mesecev na na 20°C. Stekleničimo in nato zorimo v steklenici najmanj 6 mesecev na sobni temperaturi.
6 g/l sladkorja za stekleničenje.

POSTOPEK:

  1. Drozgamo 60 min na 66°C
  2. Dvignemo temperaturo na 74°C
  3. Precedimo slad in ga spiramo.
  4. Kuhamo 60 min.
  5. Lonec pustimo odkrit in ga postavimo, da se čez noč ohladi na svežem zraku.
  6. Zjutraj pretočimo v fermentor in dodamo kvas ali kvasne usedline iz steklenic.

    Usedline iz steklenic lahko dodaJamo tudi med fermentacijo za bolj poln in zaokrožen okus.
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  • Last Updated: 2020-03-01 12:36 UTC