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Jarah Lambic

148 calories 12.6 g 330 ml
Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 30 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 13.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Nick
No Chill: 20 minute extended hop boil time
Calories: 148 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created Saturday September 8th 2018
1.049
1.008
5.36%
4.25
3.84
5.48
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 76.9%
100 g German - CaraHell100 g CaraHell 34 11 3.8%
500 g Flaked Wheat500 g Flaked Wheat 34 2 19.2%
2.6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Hallertau Hersbrucker5 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.25 100%
5 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Temperature 38 °C --
Temperature 55 °C 10 min
Infusion 66 °C 30 min
Temperature 82 °C 10 min
2.5 L Sparge 82 °C --
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 109 B cells required
brettanomyces
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Canberra South (Tuggeranong)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Simple recipe to make Lambic using the Braumeister 10L.

Water volumes will be wrong. Turbid mash removed during mash schedule!!!

Turbid mash schedule for the Braumeister removes 1L @55 and 1L @66. Boil the removed turbid wort while waiting for the remaining sparge and boil temp to rise. Boil the lot and ferment with US05 then Brett. Leave for in secondary with Brett for a long long long time.

Do this twice for a 5 gallon batch or scale.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-04 03:18 UTC
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