Binnshire Solera Lambic, Batch 67 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Lambic (23D) |
| Boil Size: 7.56 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: Brett's 7.5 Gallon BoilerMaker(5 gal/19L) |
| Bitterness: 0.0 IBUs | Boil Time: 90 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Brett’s Lambic Mash for Solera, 1.25 qt/lb |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Three Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 6 lbs |
Pilsen (Maine Malt House) (1.6 SRM) |
Grain |
2 |
| 5 lbs |
Red Wheat Malt (Maine Malt House) (1.8 SRM) |
Grain |
3 |
| 0.25 tsp |
Wyeast Beer Yeast Nutrient Blend (Boil 10 min) |
Misc |
4 |
| 1.0 pkgs |
Belgian Lambic Blend (Wyeast Labs #3278) |
Yeast |
5 |
Taste Notes
°FNotes
Batch 67:
2019-04-14: Second Solera Brewday!
No hops today as batch one was too hoppy. Rough start when RIMSrocket heater nut was loose and we had a bit of a flood to clean-up. This also resulted in excessive water to grain when I attempted to replace the lost water. It also seems to have resulted in no significant sticks! But efficiency was lower.
The mash tun temp seemed to lag the RIMSrocket target temp by two or three degrees right through sparge. Strange. I used extra hot sparge water at 90°F. This keeps the MT temp just at the high end of laughter temps, especially when I add additional water when it has dropped a few gallons.
Boil went well except that I accidently hit "OK" and exited loosing my boil timer. I knew roughly where I was and believe there was minimal impact.
OG 1.053 @ 68°F. Very good. Time for cleanup and maybe brewing batch three tomorrow.
2019-04-15: Very slow bubbling this morning with no krausen yet. Temp in carboy is 168°F still. Bubbling away and krausen formed by 1500 hrs.
2019-04-16: Krausen and bubbles continue. Carboy: 69°F'ish.
2019-04-23: Krausen mostly settled and still bubbling slowly, Temp on carboy 64°F. Refractometer read 1.030 or 8.8 for an SG of 1.023. Tastes a little of brettanomyces, sweet, no faults at this point. Considering transfer to barrel if all three batches are ready.
Racking to Solera barrel.
This Recipe Has Not Been Rated
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