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Cherry Lambic

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 70 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.16 gallons
Post Boil Size: 6.29 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan Matthews
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Wednesday March 25th 2020
1.063
1.009
7.2%
0.0
4.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 38.5%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 11.5%
13 lb Cherry, Montmorency13 lb Cherry, Montmorency 3.55 0 50%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 0 min 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 tsp Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 16.5 oz       Temp: 68 °F       CO2 Level: 1.9 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.28 g | 13.1 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.51 6  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.16 28.6  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.29 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.29 g | 25.2 qt) 6 24  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

Ferment at 72 degrees Fahrenheit for 2 weeks.

After 2 weeks add secondary yeast strains and ferment for 4 weeks. Wheats 5335,5526,5733

Condition for 4 weeks at 54 degrees Fahrenheit

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  • Last Updated: 2021-10-01 02:31 UTC