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Belgian Lambic Experiment

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bomar
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday April 12th 2020
1.053
1.013
5.3%
38.1
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pilsner6 lb Pilsner 37 1.8 46.2%
3 lb American - Vienna3 lb Vienna 35 4 23.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.7%
3 lb Briess - Brewers Red Wheat Flakes3 lb Brewers Red Wheat Flakes 32.2 2 23.1%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Old Musty Homegrown Hops2 oz Old Musty Homegrown Hops Hops Leaf/Whole 4 Boil 90 min 26.97 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 45 min 11.14 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
8 gal Mashing in Temperature 135 °F 135 °F 30 min
Mash Infusion 160 °F 152 °F 90 min
1.5 gal Fly Sparge 175 °F 175 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
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 (equipment estimates 5.72 g | 22.9 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 5.16 g | 20.7 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.16 g | 32.7 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.8 23.2  
Top off amount 0.2 0.8  
Going into fermentor 6 24  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

We used old hops we and a friend grew here in Maine that were bagged and abused for a couple of years. Very funky and sorry specimens. That is what the recipe called for.

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  • Last Updated: 2020-04-12 19:49 UTC