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LAMBIC
April 9, 2015

  • FINISHED
    Status
  • 3515 days ago
    Brewday
  • 3502 days ago
    Fermentation start date
  • 3502 days ago
    Secondary
  • ---
    Dry hops date
  • 2750 days ago
    Priming
Updated 2748 days ago

Mash and boil

  • 81.6 %
    Actual mash efficiency
  • 10
    Pre-boil gravity BLG
  • 16.5
    Original gravity BLG
  • 9
    Batch IBU

Fermentation

  • 25 liter(s)
    Primary size
  • ---
    Boil loss
  • 5.5
    Post-primary gravity BLG
  • 0.1
    Final gravity BLG
  • 9.1 %
    ABV
  • 99.4 %
    Attenuation

Priming

  • 13 liter(s)
    Priming size
  • 213
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 3.2
    Volumes of CO2
  • Corn sugar
    Priming sugar
  • 127.2 g
    Priming sugar amount
  • 16 C
    Priming beer temp

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
April 9, 2015 at 5:33 PM PRIMARY 16.5 BLG 22 C ---
zadano drozdze s-33.
April 22, 2015 SECONDARY 5.5 BLG 16 C ---
Po zlaniu do szklanego balona (25 Litrów), zadano starter drożdżowy (1,4 l) wykonany z suchego ekstraktu słodowego (gęstość 10 Blg), drożdży Wyeast Belgain Lambic Blend i WLP672 - Lactobacillus Brevis.
September 18, 2016 SECONDARY 2 BLG 12 C ---
Zadano wiśnie mrożone, drylowane.
W ilości 160 g / 1 litr piwa.
Mocna zmiana koloru.
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