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Test Lambic, Please Ignore

189 calories 15.7 g 12 oz
Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Simon Pratt
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created Wednesday September 9th 2020
1.058
1.009
6.4%
9.98
4.52
5.39
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Castle Malting - Château Pilsen 2RS4 lb Château Pilsen 2RS 37 1.9 66.7%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 16.7%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 16.7%
6 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 0 min 87.6%
4 g Mosaic4 g Mosaic Hops Pellet 12.5 Boil 45 min 9.98 12.4%
1.14 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
0.75 gal Sparge 158 °F --
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Lactic acid Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
- Wild Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Low
Optimum Temp:
45 - 72 °F
Starter:
No
Fermentation Temp:
45 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 84.4 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Note that I brewed this and combined with 4 gallons of low-gravity (between 1.035 and 1.036 SG) unpasteurized, unfiltered hand-pressed apple juice and no added yeast (just whatever wild yeast is in the apple juice) to make a cider/lambic low-temp (~10C in my fridge) coferment. The idea was to create a cider/lager coferment, but I had higher efficiency than expected, which pushed my lager into lambic territory.

Fermentation began on Sept 12 (when I pressed the apples), lambic was added the next day (the apple juice hadn't started fermenting in this time). I took a sample to spin on my spinning plate at room temperature to hopefully propagate some yeast (see the erlenmeyer flask in the photo), which I added after 24 hours of propagation. As of this log entry on Oct 4, the 1.045 SG juice/wort has dropped to 1.031.

Assuming the 4 gallons of cider would have dropped to 1.000 and the 3 gallons of lambic would have dropped to 1.016 (as estimated by this recipe), the final expected gravity should be 1.007. I will be removing from the fridge at 1.012 to undergo diacetyl rest for the last 5 points of gravity.

Update: I took the lager/cider out of the fridge at 1.012 for diacetyl rest, and it actually continued fermenting down to 1.004! Whatever yeast got in there is a beast.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-18 01:46 UTC
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