This is my first try of brewing a lambic beer. (I aim at brewing a geuze, but I need a straight lambic beer at first for that. ) I call this one "pretty straight" since the only one type of bret. yeast has been added. Using the mixed one from Wyeast might be better.
Added the following bret. yeast at secondary:
WLP653 Brettanomyces Lambicus.
Mashing Scedules was as follows:
Protein rest at 50C for 15 min.,
Saccharification rest for beta amylase at 65C for 45 min.,
Saccharification rest for alpha amylase at 70C for 30 min.,
Mash-out at 76C for 15 min.
Used an aged hop (available in the market).
Brewed on 6/20/11. The OG was 1.060. Racked to the secondary on 7/11/11. The beer will be rested at secondary for a year, at least.
Predicted
Straight (Unblended) Lambic
Compliance
Original Gravity
1.052
1.040 - 1.054
100 %
Terminal Gravity
1.005
1.001 - 1.010
100 %
Color
3.32 °SRM
3.00 - 7.00 °SRM
100 %
Bitterness
0.0 IBU
0.00 - 10.00 IBU
100 %
Alcohol (%volume)
6.1 %
5.00 - 6.50 %
100 %
100 % overall
Apparent
Real
Original Extract
12.79 °Plato
12.79 °Plato
Attenuation
89.4 %
72.5 %
Extract
1.36 °Plato
3.52 °Plato
% Weight
% Volume
Alcohol
4.8 %
6.1 %
Weight(kg)
Gravity Points
Color(MCU)
German 2-row Pils
3.1 (64.6%)
176.2 (66.1%)
10.9 (64.0%)
German Wheat Malt Light
1.55 (32.3%)
90.5 (33.9%)
6.2 (36.0%)
Rice Hulls
0.15 (3.1%)
0.0 (0.0%)
0.0 (0.0%)
Variety
%Alpha Acid
Weight(g)
Boil(minutes)
Formula
%Utilization @ 1.040
Average IBU
Willamette (Whole)
0.00
85
90
BeerTools
32.0
0.0
0.0
Total IBU
0.0
Recipe results prepared by BeerTools.com a Studio XYZ site.
