Lambic 3V 1

Recipe Info

Recipe: lambic 3v 1
Style: Lambic 23D BJCP 2015
Date: 11-16-2016

Recipe

Guideline Min

Guideline Max

OG

1.050

1.040

1.054

FG

1.010

1.001

1.010

Color

5.3

3.0

7.0

ABV

5.2

5.0

6.5

IBU

1.0

0.0

10.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 156.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.78 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

9.000 Lb

72.0 %

Pilsen (BestMälz)

78.3

1.5

1.500 Lb

12.0 %

Wheat Malt, White (Rahr)

85.0

3.2

1.500 Lb

12.0 %

Flaked Oats (Briess)

70.0

2.5

0.500 Lb

4.0 %

Aromatic Malt, Belgian (Castle)

78.5

38.2

Hops

Weight

Name

AAU

Time

Use

IBUs

0.13 Oz

Hallertau

2.0

60 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

Bugcountry East Coast Yeast ECY20

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

75

3

21

76

99

46

Sparge

7

3

21

11

24

46

Final

70

4

30

73

101

66

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.900 G
Percent RO / Distlled: 0 %
Water Used: 5.900 G

Mash Water Adjustments

Gypsum: 3.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.500 G
Percent RO / Distlled: 0 %
Water Used: 3.500 G

Sparge Water Adjustments

Notes

mash at 156F for 60 min
168F for 10 min

Cool to 65F and pitch bug farm. put it in room temp and let free rise till bubbling stops and move to closet with vented bung.

2/2/17 normal brewday on 3 vessel system.  no issues.  cooled to 65F, racked 6G to 6.5G carboy and just put a big blow off tube in it and pitched whole vial of bug county from east coast yeast.  room is ~72F.  did not aerate but it splashed a lot going into fermented and i shook for about ~1 min.
2/3/17 @8am no activity
@1pm slow bubbling 🙂
2/4/17 1/2″ kreusen and steady bubbling
2/5/17 kreusen dropped but still slow bubbling
2/6/17 ~3sec between bubbles and no kreusen
2/7/17 ~5 sec
2/16/17 no activity
2/26/17 airlock still suspended.  waiting for it to fall.

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