Lambic
Lambic
Villgjæret sesongøl (brygges i oktober-mai, under 15 °C i luften) fra Zenne-dalen sørvest for Brüssel. 30-40 % umaltet hvete. Ølet kjøles ned i coolship på åpent loft over natten, der 120+ typer mikroorganismer infiserer ølet. Humlen som brukes er to-tre år gammel. Ølet fatlagres og blendes mellom årgangene.
Latest recipe targets
- ABV
- 5.4%
- IBU
- 0.0
- EBC
- 4.2
- SRM
- 2.1
Norbrygg 11A
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Recipe version
Lambic Solera
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Recipe version
Lambic Solera
- Estimated OG
- 1.051
- Estimated FG
- 1.010
- Carbonation
- 2.4 vol
Water and volumes
- Mash water
- 24.0 L
- Sparge water
- 4.0 L
- Total water
- 30.1 L
- Pre-boil
- 25.8 L
- Post-boil
- 19.8 L
- Batch size
- 18.0 L
- Boil time
- 120 min
Malt bill
- 3.4 kgJærMalt Pilsner Malt (Fairytale)JærMalt · 58.6%
- 2.2 kgGladfield Raw WheatGladfield Malt · 37.9%
- 0.2 kgRice HullsBriess · 3.5%
Hops
- 80 gLambic aged hop conesBoil · 120 min
Yeast
- 1 pkgWyeast Labs 3278Wyeast Labs
- 20 mlDregs from various commercial lambics
Mash profile
- Mash in45 C · 15 min
- Main saccharification65 C · 60 min
- Mash out78 C · 10 min
Fermentation profile
- Primary18 C · 20160 min
- Secondary18 C · 525600 min