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Cherry Lambic

45 calories 4 carbs
Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 70 min
Batch Size: 27 gallons (fermentor volume)
Pre Boil Size: 30 gallons
Post Boil Size: 28.3 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan Matthews
Calories: 45 calories (Per 12oz)
Carbs: 4 g (Per 12oz)
Created Wednesday March 25th 2020
1.014
1.003
1.51%
0
1.42
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 38.5%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 11.5%
13 lb Cherry, Montmorency13 lb Cherry, Montmorency 3.55 0 50%
26 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 0 min 100%
 
Other Ingredients
Amount Name Type Use Time
0.20 tsp Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Wyeast - Lactobacillus 5335
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Wyeast - Brettanomyces lambicus 5526
Amount:
1 Each
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
60 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Wyeast - Pediococcus 5733
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
-
Optimum Temp:
60 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 16.5 oz       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 72 degrees Fahrenheit for 2 weeks.

After 2 weeks add secondary yeast strains and ferment for 4 weeks. Wheats 5335,5526,5733

Condition for 4 weeks at 54 degrees Fahrenheit

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-03-25 19:53 UTC
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