Lambic
A ProMash Recipe Report
BJCP Style and Style Guidelines
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20-A Lambic & Belgian Sour Ale, Straight Lambic-style Ale
Min OG: 1.044 Max OG: 1.056
Min IBU: 10 Max IBU: 15
Min Clr: 4 Max Clr: 15 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 60.00 Wort Size (Gal): 60.00
Total Grain (Lbs): 109.09
Anticipated OG: 1.052 Plato: 12.82
Anticipated SRM: 3.2
Anticipated IBU: 14.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 240 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 150.00 Gal
Pre-Boil Gravity: 1.021 SG 5.26 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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70.0 76.36 lbs. Pilsener Germany 1.038 2
30.0 32.73 lbs. Wheat Unmalted Belgium 1.038 2
Potential represented as SG per pound per gallon.
Hops (Saaz listed, may use other low AA sub, or aged hops)
Amount Name Form Alpha IBU Boil Time
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10.91 oz. Czech Saaz Whole 3.50 14.1 60 min.
Yeast
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WYeast 3526 Brettanomyces Lambicus (5 gallon starter batch to be pitched with barrel wort, 2 separate 5 gallon batches will get individual pitches)
Mash Schedule
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Will follow either turbid mash or wyeast mash process in Wild Brews