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.