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Arnold di Lampone v1.0

153 calories 10 g 330 ml
Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 90 min
Batch Size: 25.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created Tuesday August 21st 2012
1.051
1.004
6.16%
0
3.49
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 24.9%
0.25 kg German - Acidulated Malt0.25 kg Acidulated Malt 27 3.4 3.1%
0.75 kg German - Acidulated Malt0.75 kg Acidulated Malt - (late addition) 27 3.4 9.3%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 24.9%
1 kg Raspberry1 kg Raspberry - (late addition) 3.15 0 12.5%
1 kg Blueberry1 kg Blueberry - (late addition) 4.95 0 12.5%
1 kg Grape1 kg Grape - (late addition) 7.15 0 12.5%
25 g Dry Malt Extract - Extra Light25 g Dry Malt Extract - Extra Light - (late addition) 42 2.5 0.3%
8.03 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Dry Hop Day 7 50%
10 g Motueka10 g Motueka Hops Pellet 7 Dry Hop Day 7 50%
20 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 64 °C 40 min
Infusion 66 °C 40 min
Infusion 80 °C 20 min
10 L Batch Sparge -- --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Sodium Metabisulphite Water Agt Mash 0 min.
0.50 g Whirlfloc Fining Boil 0 min.
3 g Silicon Dioxide Fining Bottling 0 min.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
N/A
Optimum Temp:
20 - 35 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
Fermentis - Fermentis - Safale - Refermentation Yeast F-2
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 326 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 250.0 g       CO2 Level: 4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

200ml yeast starter with 25g DME
200ml water with 3g silicon dioxide in secondary
400ml refermentation yeast starter with 250g sugar at packaging

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-07-24 15:49 UTC
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