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Lambic

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26.87 liters
Post Boil Size: 23.47 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John Barnes
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)

Created: Tuesday October 18th 2022

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.2%

IBU (tinseth):

7.9

SRM (morey):

3.5

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.56 kg	German - Pilsner3.56 kg Pilsner	38	1.6	66%
1.89 kg	Crisp Malting - Torrified Wheat1.89 kg Torrified Wheat	36	2	33%
5.45 kg / £ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
18 g	Saaz18 g Saaz Hops		Pellet	3.8	Boil	60 min	7.89	100%
18 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
18 g	Saaz (Pellet) 18 g Saaz (Pellet) Hops		7.89	100%
18 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	65 °C	--
Starting Mash Thickness: 5.22 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Rice hulls		Water Agt	Mash	0 min.

Yeast

Wyeast - Belgian Lambic Blend 3278

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	17 - 24 °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: 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

Notes

Recipe from Tonsmeire p 310
Intend to split batch and do both methods in Jaeger p136 of pitching Wyeast 2378 Lambic blend into one batch AND a wild inoculation overnight at Steves of the remaining batch.

Recipe Photos