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LAMBIC

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • --- %/h
    Evaporation rate
  • --- liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • --- %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • --- liter(s) / kg
    Liquor-to-grist ratio
  • --- liter(s)
    Mash size
  • --- liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 35 min
30 C 45 min
50 C 10 min
78 C 5 min

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Fermentables

16.4 BLG
3.2 SRM
Type Name Amount Yield EBC
Grain Pszenica nieslodowana 2 kg 29.6% 80 % ---
Grain Castle Malting - Słód Pilzneński 4 kg 59.3% 80 % 3.5
Grain Castle Malting - Cara Clair 0.5 kg 7.4% 80 % 4
Grain Weyermann - Acidulated Malt 0.25 kg 3.7% 80 % 7
Sum 6.75 kg

Hops

9 IBU

Bitterness ratio 0.13 Sweet

Use for Name Amount Time Alpha acid
Boil Wyleżakowany Magnum 100 g 80 min 1 %

Yeasts

Name Type Form Amount Laboratory
WLP672 - Lactobacillus Brevis Ale Liquid 125 ml White Labs
Safbrew S-33 Ale Dry 11.5 g Fermentis
Wyeast - Belgian Lambic Blend Ale Liquid 125 ml Wyeast Labs

Notes

  • Drożdże Safbrew S-33 - do fermentacji burzliwej. Po 14 dniach fermentacji burzliwej, piwo przelano do szklanego gąsiora i zadano starter drożdżowy wykonany z drożdży Wyeast Lambic Blend oraz White Labs Lactobacillus Brevis.
    Mar 29, 2015, 2:32 PM

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