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Cherry Lambic

173.45 calories 15.65 g 330 ml
Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Saturday September 14th 2019
1.053
1.010
5.65%
11.15
3.79
5.82
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Ale Malt3 kg Ale Malt 37.4 3.05 30.8%
1 kg New Zealand - Wheat Malt1 kg Wheat Malt 35.4 2.13 10.3%
5 kg Cherry, Montmorency5 kg Cherry, Montmorency 3.55 0 51.3%
0.75 kg Corn Sugar - Dextrose0.75 kg Corn Sugar - Dextrose 42 0.5 7.7%
9.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Challenger15 g Challenger Hops Leaf/Whole 8.5 Boil 45 min 11.15 100%
15 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
30 L Steeping 60 °C 60 min
1.5 L Sparge 100 °C --
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
20 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
16 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
White Labs - Brettanomyces Lambicus WLP653
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
29 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
White Labs - Lactobacillus Brevis
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.55 Volumes
 
Target Water Profile
Tuross Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: BIAB, Style: Fruit Lambic, ABV 5.65%, IBU 11.15, SRM 3.79, Fermentables: (Ale Malt, Wheat Malt, Cherry, Montmorency, Corn Sugar - Dextrose) Hops: (Challenger)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-14 08:12 UTC
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