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Dragon and Gladiator

Method: BIAB
Style: Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Gibson
Calories: 8588 calories (Per 19.5L)
Carbs: 734.3 g (Per 19.5L)

Created: Tuesday April 5th 2022

Original Gravity:

1.048

Final Gravity:

1.008

ABV (standard):

5.2%

IBU (tinseth):

1.7

SRM (morey):

3.4

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Crisp Malting - Europils Malt2.5 kg Europils Malt	37.5	1.87	47.8%
2 kg	Voyager Craft Malt - Winter Wheat Janz2 kg Winter Wheat Janz	38.8	2.54	38.3%
0.50 kg	Flaked Corn0.5 kg Flaked Corn	40	0.5	9.6%
0.23 kg	Corn Syrup0.226 kg Corn Syrup	37	0.5	4.3%
5.23 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5 g	Mandarina Bavaria5 g Mandarina Bavaria Hops		Pellet	8.5	Boil at 100 °C	10 min	1.74	100%
5 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 g	Mandarina Bavaria (Pellet) 5 g Mandarina Bavaria (Pellet) Hops		1.74	100%
5 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	61.5 °C	61.5 °C	30 min
	Infusion	61.5 °C	67 °C	30 min
	Infusion	67.5 °C	70 °C	30 min
		70 °C	77 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 kg	Passion Fruit Pulp		Flavor	Secondary	10 days
0.85 kg	Dragon fruit		Water Agt	Secondary	10 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

Wyeast - Lactobacillus 5335

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	-
Optimum Temp:	16 - 35 °C	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

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Mount Macedon Vic 3441

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Make the Malt Base.

Full temp range to get a very fermentable wort.

Boil for 10 min to make sterile.

Add Lactic acid to reduce pH to < 4.5 to inhibit micro-organisim growth. pH 4.18 achieved.

Cool to 37C. Flood with CO2. Add Wyeast 5335 Lactic acid bacteria. Maintain temp in the range 33 to 38C Idealy 35°C

Ferment for 72 hours.

Stop ferment at pH 3.5 to3.3 ph 3.2 achieved

Add hops add Yeast nutrient (light colour beer harsh environment)

Boil for 10 min.

Add 50% more yeast than normal when cooled to 22°C

Ferment at 16°C (reduce off flavours) Add fruit pulp when the SG reaches 1025. (secondry) Added fruit pulp 1kg passion fruit pulp no seeds and 850g red dragon fruit with seeds. The corn syrup represents the fermentables in the syrups . Corn syrup not added.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-04-26 21:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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