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Unblended Lambic

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 86% (brew house)
Source: E Hines
Rating:
4.00 (1 Review)

Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created Saturday January 16th 2016
1.068
1.018
6.55%
18.55
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 51.2%
8 lb German - Wheat Malt8 lb Wheat Malt 37 2 34.1%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 6.4%
1.50 lb American - Aromatic Malt1.5 lb Aromatic Malt 35 20 6.4%
7 oz German - Acidulated Malt7 oz Acidulated Malt 27 3.4 1.9%
23.44 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Domestic Hallertau3 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 18.55 100%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.5 gal Fly Sparge 155 °F 60 min
Starting Mash Thickness: 1.13 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Maltodextrin Other Boil 15 min.
4 oz Wheat Flour (unbleached) Other Boil 15 min.
5 g Yeast Neut Other Boil 15 min.
 
Yeast
Wyeast - Belgian Lambic Blend 3278
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
-
Rosalare Blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 5 12 49 49 60
Add salts to 8 Gallons Mash only RO. Note my RO contains 12PPM Sodium Chloride so NO additional sodium additions needed. Gypsum 2gm, Mag Sulf 1gm, Calcium Chloride 2gm, Chalk 3gm. Sparge with 9 Gallons RO. Collect 12.5 gallons, boil til 11 gallons.
Mash Chemistry and Brewing Water Calculator
 
Notes

Using Boil Stainless Steel Hop filter so IBU actually = 10. Use any Noble hop (fresh or aged) to total of 10 IBU max. Note Maltodextrin and Raw Flour and yeast neut added to Boil. Place in 10 Gallon De-Oaked Rum Barrel. Age 1-2 years. Another Version is to add 5 Lbs of Dried Apricots to the Barrel. Note Brett will take down to sub 1.010 so final ABV = 7.5%

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-08-12 20:27 UTC
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