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Lambic
Batch #10
| Brewer: | Rev. Tom | Email: | - | |||||
| Beer: | Lambic | Style: | Belgian Lambic | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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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 |
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| Steep: | 45 min @ 155 F | |||||||
| Boil: | 60 minutes | SG 1.180 | 2 gallons | |||||
| 4.5 lb. Light malt extract 4.5 lb. Wheat extract |
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| 1 t Irish Moss @ 15 min 1 t Yeast Nutrient @ 10 min |
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| Hops: | .5 oz. Saaz (3.75% AA, 60 min.) .5 oz. Saaz (3.75% AA, 30 min.) |
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| 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% |
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| Carbonation: | 1 cup Priming Sugar | |||||||
Recipe posted 03/01/08.
