Lambic
BJCP 2015 – 23D
Brew Date:
January 30, 2021
Statistics
Attenuation:
75.2% Apparent
61.7% Real
Fermentables
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 5.00 ounces | Choice Debittered | 120 minutes | First Wort | Pellet | 0.0% |
| 5.00 ounces |
Total Hop Weight |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| SafBrew Specialty Ale | Fermentis | T-58 | Dry |
Equipment Profile Geoff's Equipment 5 Gal
Boil Volume:
6.21 gallons
Evaporation Rate:
0.04% per hour
Trub Chiller Loss:
0.21 gallons
Mash Profile Decoction Mash, Triple, Lambic
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Acid Rest | Infusion | 10 minutes | 110° F |
| 2 | Protein Rest | Decoction | 25 minutes | 134° F |
| 3 | Saccharification | Decoction | 45 minutes | 150° F |
| 4 | Saccharification | Decoction | 20 minutes | 162° F |
| 5 | Mash Out | Temperature | 10 minutes | 168° F |
Fermentation and Aging
Primary:
365 days @ 68° F
Secondary:
10 days @ 65° F
Tertiary:
180 days @ 65° F
General Info
Inspired by this post.
Recipe and procedure for yearly solera addition. Add hops to first wort just before boil Scale based upon actual volume needed. Rack to a carboy and pitch yeast - ferment until krausen drops and then transfer to solera.