Lambic base

All Grain Recipe

Submitted By: mshenlund (Shared)
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Brewer: Mike S
Batch Size: 5.00 galStyle: Fruit Lambic (23F)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 6.5 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 1
2 lbs Wheat, Flaked (1.6 SRM) Grain 2
1 lbs Acid Malt (3.0 SRM) Grain 3
6 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 4
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 15 min Hops 5
1.0 pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast 6

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