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Roll Out the Rare Barrel

155 calories 16.3 g 12 oz
Beer Stats
Method: All Grain
Style: Straight (Unblended) Lambic
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created Monday September 2nd 2019
Amount Fermentable Cost PPG °L Bill %
13.25 lb German - Pilsner13.25 lb Pilsner 38 1.6 70.2%
2.25 lb American - White Wheat2.25 lb White Wheat 40 2.8 11.9%
1.13 lb American - Aromatic Malt1.125 lb Aromatic Malt 35 20 6%
1.13 lb Flaked Oats1.125 lb Flaked Oats 33 2.2 6%
1.13 lb German - Spelt Malt1.125 lb Spelt Malt 37 2 6%
18.88 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Willamette0.125 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 1.03 100%
0.12 oz / 0.00
CO2 Level: 1.9 Volumes
Target Water Profile
Green Bay, Wisconsin, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

I didn't mean to share this, but now that I see it has some views I'll try to better explain it.

This batch is an experiment with some stepped up dregs from a bottle of Cantillon Iris that a good friend gave me as a wedding gift. The base beer is based on The Rare Barrel's golden ale recipe:

I substituted German Spelt malt was actually Bob's Red Mill raw spelt, since I couldn't find spelt malt available anywhere.

The recipe suggests mashing low for 90 minutes and pitching a sour blend in primary, or mashing high for 60 minutes and pitching the sour blend after a clean primary. I split the difference by mashing in around 155F and my cooler mash tun fell to high 140's after 90 minutes. I then pitched a 2L starter of the Cantillon culture into one half and US-05 into the other half. After about ten days, I pitched another starter into the US-05 half. And then I waited.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2019-09-27 23:47 UTC
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