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Ferox Lambic
Belgian Specialty Ale • All Grain • 5 gal
A long term beer project. Needs 6 -12 months fermentation time. 2 weeks primary and then onto the oak for remainder.
October 16, 2005 pm 03:20pm
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Ingredients (All Grain, 5 gal)
- 4.82 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 4.79 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.78 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.77 lbs
Pacific Northwest Wheat
Pacific Northwest Wheat
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 45 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 6 lb
Fresh Fruit - (omitted from calculations)
Fresh Fruit
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Needs 1 liter starter of wild yeast added after 2 week ferment along with 6# of fruit. I am using Huckleberries. Ferment for 3 months in oak cask or on chips. Bottle condition 6-8 months.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 5.7 SRM | 1 - 50 | |
| Alcohol: | 5.7% ABV | 2.5% - 14.5% | |
| Bitterness: | 22.3 IBU | 0 - 100 | |
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