|
Base Lambic
Start fermenting with 1056 for a week, then add the Brett.
|
|
i n g r e d i e n t s  p r o c e s s |
malt
&
fermentables
|
| % |
LB |
OZ |
Malt or Fermentable |
ppg |
°L |
Late |
| 54% |
4 |
0 |
Briess Pilsen Light DME
info
|
42 |
2 |
~ |
| 41% |
3 |
0 |
Wheat Dry Extract
info
|
42 |
8 |
~ |
| 5% |
0 |
6 |
Corn Sugar (Dextrose)
info
|
46 |
0 |
Y |
|
7 |
6 |
|
- Original Gravity
-
1.054
/ 13.3° Plato
(1.048 to 1.056)
- Final Gravity
-
1.011
/ 2.8° Plato
(1.009 to 1.011)
- Color
-
5° SRM
/ 9° EBC
- (Yellow to Gold)
|
| use |
time |
oz |
variety |
form |
aa |
| boil |
60 mins |
0.635 |
Hersbrucker
info
|
pellet |
4.0 |
|
- Bitterness
-
11.1 IBU
/ 3 HBU
-
ƒ:
Rager
-
NOTE: IBU results higher due to late boil additions
- BU:GU
- 0.21
|
|
Wyeast Brettanomyces lambicus (5526)
info
ale
yeast in
liquid
form with
medium
flocculation
and
80%
attenuation
|
|
Wyeast American Ale (1056)
info
ale
yeast in
liquid
form with
low to medium
flocculation
|
|
- Alcohol
-
5.7% ABV
/ 4% ABW
- Calories
-
177 per 12 oz.
|
|
|
|
|
u.s. units
metric units
|
