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Lambic

Lambic Solera

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OG
1.051
FG
1.010
ABV
5.4%
IBU
0.0

Actual batch measurements

ABV recalculates from OG and FG when saved.

#12 Lambic
Actual OG
1.067
Actual FG
-
Actual ABV
-
Mash pH
-
Lactic acid
-

Volumes

Batch size
18.0 L
Mash
24.0 L
Sparge
4.0 L
Total
30.1 L
Boil
120 min
Carbonation
2.4 vol

Targets

Mash pH
5.3
Boil pH
-
Recipe efficiency
60.0%

Process

  1. Mash inmash / 45 C / 15 min
  2. Main saccharificationmash / 65 C / 60 min
  3. Mash outmash / 78 C / 10 min
  4. Primaryfermentation / 18 C / 14 days
  5. Secondaryfermentation / 18 C / 365 days

Ingredients

Fermentables3 items

  • 3.4 kgJærMalt Pilsner Malt (Fairytale)
  • 2.2 kgGladfield Raw Wheat
  • 0.2 kgRice Hulls

Hops1 item

  • 80 gLambic aged hop conesBoil / 120 min

Water, salts & other additions8 items

  • 1.161 gCalcium Chloride (CaCl2)Mash
  • 0.459 gEpsom Salt (MgSO4)Mash
  • 0.459 gGypsum (CaSO4)Mash
  • 9 mlLactic AcidMash
  • 0.189 gCalcium Chloride (CaCl2)Sparge
  • 0.081 gEpsom Salt (MgSO4)Sparge
  • 0.081 gGypsum (CaSO4)Sparge
  • 0.072 mlLactic AcidSparge

Yeast2 items

  • 1 pkgWyeast Labs 3278
  • 20 mlDregs from various commercial lambics