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Jeff's Fruitcake Christmas Lambic

324 calories
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Thier MS RD LDN
Calories: 324 calories (Per 12oz)
Share: <EMBED>
1.097
1.024
9.56%
13.07
18.27
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.75 lb Belgian - Pale Ale4.75 lb Pale Ale 38 3.4 25.3%
6.5 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 34.7%
1.5 lb United Kingdom - Brown1.5 lb Brown 32 65 8%
4 lb American - Wheat4 lb Wheat 38 1.8 21.3%
1.5 lb German - CaraFoam1.5 lb CaraFoam 37 1.8 8%
0.5 lb Belgian - Special B0.5 lb Special B 34 115 2.7%
18.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Willamette1 oz Willamette Hops Plug 4.5 Boil 60 min 13.07
 
Mash Guidelines
Amount Description Type Temp Time
5.5 galTemperature167 °F120 min
1.5 galFly Sparge175 °F--
 
Other Ingredients
Amount Name Type Use Time
8 oz Dried Figs, Roasted, Chopped Other Primary --
0.5 lb Prunes, Chopped Other Primary --
0.75 lb Thompson Raisins, Chopped Other Primary --
2 each Cinnamon Stick Spice Primary --
3 each Clove Spice Primary --
3 oz Oak Chips Flavor Primary --
6 oz Port Wine Flavor Primary --
2 each Peel of Orange Flavor Primary --
0.75 lb Unsulfured/Unsorbated Apricots, chopped Other Primary --
16 oz Vodka Other Other --
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Notes
Steep chopped fruits in Vodka for >= 15 minutes. Strain and retain vodka.

Steep spices and orange peel in retained vodka for approx 10 minutes. Strain spices/peel and add to primary fermenter. Discard used/spent vodka, or use however you wish (no longer needed for this recipe).

Steep Oak Chips in Port Wine. Add only oak chips to Primary Fermenter. Discard spent wine and add 2 to 4 oz of fresh port wine to fermenter.

Wyeast American Ale Yeast can tolerate ABV up to 11%.
Will Consider lactic acid titration with 240 ml of fermented beer, then extrapolate to 5 gallons. Reason: Time--I don't have 6 or even 2 months to develop a sour with little residual sugars.

Primary Fermentation: 3-4 weeks.
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View Count: 1475
Brew Count: 0
Last Updated: 2014-11-01 19:59 UTC
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