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Lambic

Batch #10

Brewer: Rev. Tom Email: -
Beer: Lambic Style: Belgian Lambic
Type: Extract w/grain Size: 5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 4 IBU
OG: 1.072 FG: 1.010
Alcohol: 8.0% v/v (6.3% w/w)
Water: 1 t Water Salts
Grain: .5 lb. British pale
.5 lb. American crystal 40L
.5 lb. Dextrine malt (Cara-Pils)
.5 lb. Raw wheat
Steep: 45 min @ 155 F
Boil: 60 minutes SG 1.180 2 gallons
4.5 lb. Light malt extract
4.5 lb. Wheat extract
1 t Irish Moss @ 15 min
1 t Yeast Nutrient @ 10 min
Hops: .5 oz. Saaz (3.75% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
Yeast: Wyeast 1214
Log: Process & starter begun 01MAR08 (souring/bacterial promulgation).
Wort allowed to sit @ 130 F w/.5 lbs cracked Maris Otter for 24 hours.
Primary 02MAR08 - 8.0%
Secondary 09MAR08 - 2.2%
Bottled 16MAR08 - 1.8%
Carbonation: 1 cup Priming Sugar

Recipe posted 03/01/08.