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lambic 2010
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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17-D Sour Ale, Straight (unblended) Lambic
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Min OG:
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1.040
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Max OG:
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1.054
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Min IBU:
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2
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Max IBU:
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10
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Min Clr:
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3
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Max Clr:
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7
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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20.00
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Anticipated OG:
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1.049
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Plato:
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12.24
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Anticipated SRM:
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3.7
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Anticipated IBU:
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11.8
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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280
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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36.67
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Gal
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Pre-Boil Gravity:
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1.015
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SG
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3.78 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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60.0
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12.00 lbs.
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Pilsener
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Germany
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1.038
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2
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40.0
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8.00 lbs.
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White Wheat
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Belgium
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1.040
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3
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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3.00 oz.
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Czech Saaz
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Pellet
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1.60
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11.8
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280 min
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Amount
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Name
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Type
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Time
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0.50 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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WYeast 3278 B Yeast (Bret Bruxellensis)
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Mash Type:
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Single Step
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Grain Lbs:
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20.00
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Water Qts:
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40.00
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Before Additional Infusions
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Water Gal:
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10.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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2.00
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 11.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
yeast is cake from lambic 2009
hops are 2007 harvest 2.7%AA chzech saaz. assuming 24 months storage at 30F yields an adjusted AA% of 1.6
used turbid mash schedule.
the white wheat in the recipe is "hard wheat kernels" from bulk barn
brew day photo journal
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Generated with ProMash Brewing Software |
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