Apricot sour - Lambic
Recipe Info
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Apricot sour
by Saturday-brewer on 1/5/2019
2
1
All Grain
6 Gallon(s)
6 Gallon(s)
60 min
75%
All Grain Lambic homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, 2-Row - US, Flaked Wheat - US, Cascade Hops, Fermentis Safale US-05 Homebrew Yeast, wyeast 5335 Homebrew Yeast, raspberries.
Fermentables
% | lb | fermentable | ppg | L | usage |
75% | 9 | Pilsner - US | 34 | 1° | Mash |
17% | 2 | 2-Row - US | 37 | 1° | Mash |
8% | 1 | Flaked Wheat - US | 35 | 2° | Mash |
12 lb |
Hops
oz | variety | type | usage | time | AA | IBU |
1 | Cascade | Pellet | Boil | 60 minutes | 5.8 | 18.1 |
1 oz | IBUs calculated using the Tinseth formula |
Hop Summary
oz | variety | type | AA |
1 | Cascade | Pellet | 5.8 |
1 oz |
Yeast
name | attenuation |
Fermentis Safale US-05 | 81% |
wyeast 5335 | 70% |
Other Stuff
amount | unit | name | usage |
4 | lb | raspberries | Secondary |
Mash Steps
No Mash Steps in this Recipe
|
Special Instructions
- Mash at 145f for 1 hour, after collect wort and boil for 10 min do not add hops
- Cool to 80 F, adjust ph down to 4-4.5 and pitch wyeast 5335
- Place a layer of saran wrap directly onto wort or blanket with Co2.
- Let Lacto sour for 3 days between 65 and 100 f. This strain works well at low temps.
- After souring is complete collect wort and boil for 60 min adding hops at listed times
- Add 1 oz of cascade at 30 min into boil (these hops were 1 year old)
- Ferment at 68F with US 05 and rack to secondary after high krausen
- Add Apricot puree to secondary, after desired flavour is reached remove raspberries
- You can keg or bottle. Bottling is preferred as to let it age a bit
- Carbonate to 3 volumes co2
Recipe Facts
Apricot sour
Lambic
6.00
Gallons
Liters
6.00
Gallons
Liters
@
60
min
1.052
1.013
2.5° SRM
75%
18.1 IBU (tinseth)
0.35
5.1% ABV
173 per 12oz