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Red Hed Lambic

Brewer: Jim Lanning Email: ozricofpsyth@geocities.com
Beer: Red Hed Lambic Style: Belgian Fruit Lambic
Type: Extract w/grain Size: 3 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 19 IBU
OG: 1.067 FG: 1.015
Alcohol: 6.7% v/v (5.2% w/w)
Water: Filtered spring water. 1 tsp. Gypsum at beginning of boil.
Grain: 1.5 lb. Belgian pale
1 lb. Flaked wheat
Steep: Steep grains @ 150º for 30 min. in 1 Gal. water. Sparge @ 170º with 1/2 Gal. water.
Boil: 60 minutes SG 1.133 1.5 gallons
2 lb. Pale malt extract
2 lb. Light dry malt extract
Add 1/2 tsp. Irish Moss last 30 min.
Hops: 1 oz. Fuggles (5.1% AA, 30 min.)
1/2 oz. Saaz (3.1% AA, 30 min.)
1 oz. Saaz (3.1% AA, 10 min.)
Yeast: Wyeast Belgian Abbey 1214
Log: Primary ferment 14 days.
Secondary-add 2 lbs. fresh pureed raspberries.
Ferment 10 days.
Bottle and age 60 to 90 days.
Carbonation: 2.6 volumes Corn Sugar: 2.65 oz. for 2.8 gallons @ 70°F

Recipe posted 08/12/00.