Straight (Unblended) Lambic Recipe - Sour Base Experiment No. 3

Recipe Info

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Sour Base Experiment No. 3

by on
All Grain
6.5 Gallon(s)
8 Gallon(s)
60 min
72%
Comments  Brew Sessions (0)
RB base fermented on Vermont Ale and L. Planterum.

This recipe was cloned from Dry-Hopped Sour 5G Hop Cocktail.

Fermentables

% lb fermentable ppg   L   usage  
60% 8.6125 Pilsner - BE 36
Mash
19% 2.7625 Unmalted Wheat - BE 35
Mash
6% 0.858 Spelt Malt - DE 37
Mash
6% 0.858 Flaked Oats - US 37
Mash
6% 0.858 Aromatic Malt - US 35
20°
Mash
3% 0.5 Rice Hulls - US 0
Steep
14.449 lb

Hops

No hops in this recipe

Yeast

name attenuation  
OYL-605 Lactobacillus Blend 70%
OYL-052 DIPA Ale 76%
 

Other Stuff

amount unit name usage
0.65 tsp Irish Moss Flame Out
 

Mash Steps

type heat temp °F time
Single Step Infusion Infusion 151 60 minutes
 

Special Instructions

  1. ::::: Water :::::
  2. 100% filtered NYC tap.
  3. Strike water additions: 2g gypsum; 2g calcium chloride.
  4. Sparge water additions: 2g gypsum; 2g calcium chloride.
  5. ::::: Brew :::::
  6. Mash in at 151F.
  7. Target mash pH: 5.56
  8. pH meter not working properly.
  9. PBG: 1.050
  10. 90 minute boil.
  11. Add 15ml of wort to lower pH.
  12. OG: 1.056
  13. Wort cooled to 115F. This accounts for temp drop...
  14. ...while wort is tranferred.
  15. ::::: Cellar :::::
  16. Pitch lacto and hold wort at 95F for 48 hours.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Base Experiment No. 3
Straight (Unblended) Lambic
6.50 Gallons Liters
8.00 Gallons Liters  @  60  min
1.055
1.015
5.4° SRM
72%
0.0 IBU (tinseth)
0.00
5.2% ABV
186 per 12oz
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