I decided to finish filling the closet up with aging sours and brew the last bjcp belgian sour style i hadn’t brewed – lambic. i’m hoping to brew one every 3-6 months using different sets of yeasts and bugs so i can blend them for gueuze or put them on fruit or whatever I feel like doing! I’m a big fan of the sour hour and the rare barrel’s beers so jay goodwin’s golden sour recipe seemed like an easy choice. easier than doing some crazy mashing procedure to produce long chain fermentables for the bugs to nibble one. this is also the first beer i’ve brewed where i built the recipe on my new phone app – brewers tool belt. good news – it works!!! 🙂
Recipe Info
Recipe: lambic ebiab 1
Style: Lambic 23D BJCP 2015
Date: 07-09-2016
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.049 |
1.040 |
1.054 |
|
FG |
1.010 |
1.001 |
1.010 |
|
Color |
4.1 |
3.0 |
7.0 |
|
ABV |
5.1 |
5.0 |
6.5 |
|
IBU |
1.0 |
0.0 |
10.0 |
Brewery Info
Efficiency: 70 %
Attenuation: 80 %
Mash Info
Weight: 14.25 Lbs
Thickness: 2.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.02 G
Volume: 11.16 G
Temp: 155.0 F
Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 8.73 G
Target Starting Boil Volume: 8.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 7.5 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
10.000 Lb |
70.0 % |
Pilsen (BestMälz) |
78.3 |
1.5 |
|
2.000 Lb |
14.0 % |
Wheat Malt; White (Rahr) |
88.0 |
2.8 |
|
0.750 Lb |
5.0 % |
franco belge aromatic |
78.0 |
10.0 |
|
0.750 Lb |
5.0 % |
Flaked Oats (Briess) |
70.0 |
2.5 |
|
0.750 Lb |
5.0 % |
flaked wheat |
79.0 |
2.5 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
0.13 Oz |
spalt |
2.5 |
60 mins |
Boil |
1.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Belgian Lambic Blend Wyeast Labs 3278 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Notes
5g gypsum, 7g calcium chloride
4ml 88% lactic acid
mash @ 155F 60 min, 168F 10 min
7/13/16 normal brew day with no issues. hit all my numbers on the nose. racked to 5G plastic fermenter and pitched lambic blend (no starter). it is old (nov 2015) so hopefully some stuff is still alive in there! i didn’t oxygenate, just shook it a bit.
7/14/16 no activity
7/15/16 small kreusen and slow bubbling
7/16/16 no kreusen but some weird looking bubbles on top (kinda like soap bubbles) and the wort is wicked cloudy with bugs. bubbling strong and steady. very different looking from roselare blend.
7/17/16 starting to drop clear and ~2 sec bubbling
7/18/16 ~7 sec
7/19/16 ~10 sec
7/20-24/16 ~13 sec
7/25/16 ~17 sec
7/26/16 ~21 sec
7/27/16 ~23 sec
7/30/16 ~27 sec
7/31/16 moved to a bubbler. not much bubbling but a little
8/15/16 it is STILL bubbling a little. just chugging along. will wait till not bubbling to move to vented silicon bung.
9/2/16 moved to closet with vented silicon bung.
7/22/17 racked to keg for long term storage. 1.012 -> seems high
OK but not great. some nice esters but very light on the phenols, not sour, bland and just not very interesting. gonna probably try a few different bugs on this beer to try and take in the right direction especially since there is left over sugar.
9/19/17 i talked with a few different brewing friends and decided on pedio to get the sour level i want then “the yeast bay” beersel blend ( i couldn’t get the lochristi blend) which i plan to build up a big starting to high kreusen and pitch. i have 4 gallons of worts so i’m trying 4 vials of white labs pedio damnosus which i’m pitching today and will try in a month to see if it is souring it at all. or at least thats the current plan 🙂