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hines57
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: 76% (brew house)
Source:E Hines/M Dirksen
Calories:224 calories (Per 12oz)
Carbs:21 g (Per 12oz)
Created: Saturday January 2nd 2016
1.068
1.014
7.1%
24.7
19.0
n/a
n/a
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Fermentables
| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 8 lb | Belgian - Pale Ale | 38 | 3.4 | 30.1% | |
| 8 lb | German - Pilsner | 38 | 1.6 | 30.1% | |
| 2 lb | Flaked Corn | 40 | 0.5 | 7.5% | |
| 2 lb | American - Vienna | 35 | 4 | 7.5% | |
| 2.80 lb | German - CaraMunich II | 34 | 46 | 10.5% | |
| 6 oz | American - Chocolate | 29 | 350 | 1.4% | |
| 1 lb | Belgian - Biscuit | 35 | 23 | 3.8% | |
| 1 lb | Belgian - Special B | 34 | 115 | 3.8% | |
| 7 oz | German - Acidulated Malt | 27 | 3.4 | 1.6% | |
| 1 lb | German - Wheat Malt | 37 | 2 | 3.8% | |
| 26.61 lbs / $0.00 | |||||
Hops
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 2 oz | Styrian Goldings | Pellet | 5.5 | Boil | 60 min | 17.42 | 57.1% | |
| 1.50 oz | Hallertau Hersbrucker | Pellet | 4 | Boil | 30 min | 7.3 | 42.9% | |
| 3.50 oz / $0.00 | ||||||||
Mash Guidelines
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 9 gal | Fly Sparge | -- | 154 °F | 75 min | |
| Starting Mash Thickness:1.38qt/lb | |||||
Other Ingredients
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 lb | Maltodextrin | Other | Boil | 15 min. | |
| 2 oz | Wheat Flour | Other | Boil | 15 min. | |
| 5 g | Yeast Neut | Other | Boil | 15 min. |
Yeast
| Wyeast - Roeselare Ale Blend 3763 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ||||||||||||||||
| Wyeast Lambic Blend 3rd Gen | ||||||||||||||||
| ||||||||||||||||
| $0.00Yeast Pitch Rate and Starter Calculator |
Target Water Profile
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 53 | 9 | 12 | 32 | 38 | 70 |
| Add salts to 9 Gal RO Mash only. Gypsum 2gm, Mag Sulf 0.5gm. Mag Chloride 2gm, Chalk 4gm, Slaked Lime 1gm. Add no Phosphoric to Mash. Sparge with 9 Gal RO to collect 12.5 Gal and boil til 11 Gal. Note Maltodextrin, Flour and Yeast Neut additions to Boil. Mix flour with small amount of water to wet before adding to prevent clumping. | |||||
| Mash Chemistry and Brewing Water Calculator | |||||
Notes
May use Belgian Yeast for primary if Barrel is Brett Seasoned. No need to add massive amount of Aged Hops. Noble Hops are fine. ABV will be higher because of Flour and Maltodextrin additions. Age in Barrel x 1 year minimum.
Last Updated and Sharing
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- Public: Yup, Shared
- Last Updated: 2017-11-30 15:50 UTC
NEW Water Requirements:
Flemish Red Lambic
Equipment Profile Used
System Default
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Water Requirements:
Flemish Red Lambic
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) | $ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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