Lambic Recipe - Sour Ale No. 5

Recipe Info

Recipe Image

Sour Ale No. 5

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
60%
Brew day: 10/15/14. Pitched one smack pack of Wyeast Belgian Witbier yeast (3944), a 3-day-old starter with 3944 and dregs from a bottle of Cascade Kriek, and a smack pack of Lacto Brevis. OG: 1.056. Transferred into a secondary on 11/13/14 (nice sourness has already developed). Bottled 11/3/15. FG 1.008.

Fermentables

27% - 2-Row - US
4
37
1
Mash
20% - Pilsner - BE
3
36
2
Mash
7% - Flaked Oats - US
1
37
1
Mash
7% - Flaked Wheat - US
1
35
2
Mash
7% - Flaked Rye - US
1
36
2
Mash
7% - Acidulated Malt - DE
1
27
3
Mash
7% - Vienna - US
1
36
4
Mash
20% - Belgian Pale Malt
3
0
0
Mash

Hops

Saaz
1
Pellet
Boil
60 min(s)
3.6
13.5

Yeast

Wyeast Belgian Witbier 3944
74%

Other Stuff

Wyeast Lactobacillus Brevis 5223
1
each
Primary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sour Ale No. 5
Lambic
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.013 FG
  • 13.5 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 4.1° SRM Color
  • 60% Efficiency
  • 4.9% ABV Alcohol
  • 171 per 12oz Calories
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