Lambic 2015-11-01

Dates
Date Brewed: Nov 1, 2015 Date Racked: Nov 1, 2015
Date Packaged: Nov 1, 2015 Date Ready: Nov 1, 2015


Selected Style and Target Specs
17D-Sour Ale-Straight (Unblended) Lambic

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
Target Wort Volume Before Boil: 8.00 US gals Actual Wort Volume Before Boil: 8.00 US gals
Target Wort Volume After Boil: 6.00 US gals Actual Wort Volume After Boil: 6.00 US gals
Target Volume Transferred: 5.50 US gals Actual Volume Transferred: 5.50 US gals
Target Volume At Pitching: 5.50 US gals Actual Volume At Pitching: 5.50 US gals
Target Volume Of Finished Beer: 5.00 US gals Actual Volume Of Finished Beer: 5.00 US gals
Target Pre-Boil Gravity: 1.038 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.051 SG Actual OG: -No Record-
Target FG: 1.015 SG Actual FG: -No Record-
Target Apparent Attenuation: 70.0 % Actual Apparent Attenuation: 0.0 %
Target ABV: 4.7 % Actual ABV: 0.0 %
Target ABW: 3.7 % Actual ABW: 0.0 %
Target IBU: (using Tinseth): 4.9 IBU Actual IBU: 6.8 IBU
Target Color: (using Morey): 4.3 SRM Actual Color: 4.3 SRM
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 64 ˚F Actual Fermentation Temp: 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


General Notes


Mash Notes


Boil Notes


Fermentation Notes


Packaging Notes


Tasting Notes