Peated Black Beer Recipe | All Grain Fruit Lambic | Brewer's Friend
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Peated Black

157 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.48 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ben Kainz
Calories: 157 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday January 16th 2026
1.046
1.023
3.0%
2.4
23.2
5.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 57.1%
3.50 lb Briess - White Wheat Raw3.5 lb White Wheat Raw 34.5 2 33.3%
0.50 lb Simpsons - Peated Malt0.5 lb Peated Malt 37.674 1.5 4.8%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black - (late boil kettle addition) 34 566 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Aged Hops2 oz Aged Hops Hops Pellet 0.3 Boil 90 min 2.39 100%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.59 gal Strike 115 °F 115 °F 15 min
Turbid Mash / Mashtun Temperature 137 °F 137 °F 30 min
0.25 gal Turbid Mash / Draw Off Decoction 180 °F 180 °F --
Turbid Mash / Mashtun Temperature 150 °F 150 °F 30 min
0.25 gal Turbid Mash / Draw Off Decoction 180 °F 180 °F --
0.39 gal Fly Sparge 180 °F 180 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 lb Montmorency Sour Cherries Flavor Secondary 180 days
1 each Oak Spiral Heavy Toast Flavor Secondary 180 days
2 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212
Amount:
1 Each
Cost:
Attenuation (avg):
48%
Flocculation:
Very Low
Optimum Temp:
68 - 80 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.71 psi       Temp: 40 °F       CO2 Level: 3.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
"Peated Black" Fruit Lambic beer recipe by Ben Kainz. All Grain, ABV 3.03%, IBU 2.39, SRM 23.2, Fermentables: (Pilsner, White Wheat Raw, Peated Malt, De-Bittered Black) Hops: (Aged Hops) Other: (Montmorency Sour Cherries, Oak Spiral Heavy Toast, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-01-17 02:19 UTC
NEW Water Requirements:
Peated Black
Equipment Profile Used

System Default

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Water Requirements:
Peated Black
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Recipe Cost $ (USD)
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.
Gallons
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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