Lambic
| Selected Style and Target Specs |
| Minimum OG: | 1.040 SG | Maximum OG: | 1.054 SG |
| Minimum FG: | 1.001 SG | Maximum FG: | 1.010 SG |
| Minimum IBU: | 0 IBU | Maximum IBU: | 10 IBU |
| Minimum Color: | 3.0 SRM | Maximum Color: | 7.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.0 qts |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.038 SG | Expected OG: | 1.051 SG |
| Expected FG: | 1.015 SG | Apparent Attenuation: | 70.0 % |
| Expected ABV: | 4.7 % | Expected ABW: | 3.7 % |
| Expected IBU: (using Tinseth): | 4.9 IBU | Expected Color: (using Morey): | 4.3 SRM |
| BU:GU ratio: | 0.10 | Approx Color: | |
| Mash Efficiency: | 70.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 64 ˚F |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 6lb 0oz | 45.3 % | 1.6 | In Mash/Steeped |
| Flaked Wheat | 6lb 0oz | 45.3 % | 3.0 | In Mash/Steeped |
| US Rice Hulls | 1lb 0oz | 7.5 % | 0.0 | In Mash/Steeped |
| German Sauer(Acid) Malt | 4.00 oz | 1.9 % | 0.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| UK Golding | 5.5 % | 0.25 oz | 4.9 | Loose Pellet Hops | 60 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Yeast Nutrient | 1.00 oz | In Boil |
| Yeasts |
| Yeast Strain | Amount | Used |
| Wyeast 3278-Belgian Lambic Blend | 1 pack |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride (ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 ˚F | 60 |
| Recipe Notes |