2020-028-v0-Sour Cherry Lambic

Brewer: Jason Waldrop
Batch Size: 5.00 gal	Style: Fruit Lambic (23F)
Boil Size: 6.99 gal	Style Guide: BJCP 2015
Color: 22.1 SRM	Equipment: Jason_5gal_All-Grain_v2_highABV_highhop
Bitterness: 3.3 IBUs	Boil Time: 90 min
Est OG: 1.058 (14.4° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Two Stage
ABV: 5.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.23 gal	Arvada, CO	Water	1
10.00 ml	Lactic Acid (Mash 60 min)	Misc	2
1.00 g	Calcium Chloride (Mash 60 min)	Misc	3
5 lbs	Wheat, Malt (Simpsons) (2.0 SRM)	Grain	4
3 lbs 8.00 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	5
3 lbs 8.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	6
3.00 ml	Lactic Acid (Sparge 60 min)	Misc	7
0.50 oz	Columbus Homegrown 2019 [3.0%] - Boil 60 min	Hops	8
1.0 pkgs	Belgian Lambic Blend (Wyeast Labs #3278)	Yeast	9
1.0 pkgs	German Ale (Wyeast Labs #1007)	Yeast	10
0.35 gal	Tart Cherry Concentrate - Montmorency [Secondary] (50.0 SRM)	Juice	11
0.24 gal	Tart Cherry Concentrate - Montmorency [Secondary] (50.0 SRM)	Juice	12
0.17 gal	Tart Cherry Concentrate - Montmorency [Secondary] (50.0 SRM)	Juice	13
1.0 pkgs	Brettanomyces Bruxellensis (Wyeast Labs #5112)	Yeast	14

https://beerandwinejournal.com/basic-lambic/

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