Fruit Lambic Recipe - 2019.3.1 - Sour Ale No. 11 - MD - FT.12
Fruit Lambic
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2019.3.1 - Sour Ale No. 11 - MD - FT.12
by anjo on 2/14/2019
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
73%
Strawberry, Sarsaparilla, Birch
This recipe was cloned from Sour Ale No. 2.
27% - Unmalted Wheat - BE
2% - Acidulated Malt - DE
Wyeast London Ale III 1318
Freeze Dried Strawberries
Strike water additions: 3g gypsum; 9g calcium chloride.
Mash in 154F. Stir down to 152F.
Preacidify wort with 12ml of lactic acid.
Cool wort to 120F and transfer to primary fermenter.
Pitch Lacto blend after wort falls below 115F.
Sour wort in a warm place for 48-60 hours.
Pasteurize sour wort at 170F.
Begin fermentation at 64F.
At 50% attenuation (roughly 48 hours):
Allow fermentation to free rise to 68F.
- 3g freeze dried strawberry
FG: 1.024 (refractometer reading)
Tasting Notes (0)
There aren't any tasting notes logged yet
2019.3.1 - Sour Ale No. 11 - MD - FT.12
Fruit Lambic
-
6.00
Gallons
Liters
Batch Size
-
7.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.070
OG
-
1.019
FG
-
0.0 IBU (tinseth)
Bitterness
-
0.00
BG:GU
-
3.7° SRM
Color
-
73%
Efficiency
-
6.6% ABV
Alcohol
-
240 per 12oz
Calories
Clone This Recipe
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