Description This is also the Gueze and Fruit Lambic recipe, for a Gueze, blend 3 different years.
For Fruit Lambic try addings 5lbs of Raspberries to 2.5/gallons of base beer. Let sit on fruit for 3 to 6 months.
Details
Brewing Method
All grain
Brew Type
Ale
Recipe Efficiency 70%
Recipe Volume
5 gal
Boil Volume
7 gal
Boil Time
90 min
Maximum Extract
445.0 points
Potential Extract
311.5 points (70% from recipe)
Anticipated OG
1.062 SG
Boil SG
1.045 SG (at start of boil)
Anticipated Color
4.0 SRM
Estimated IBU
5.9 IBU
Estimated FG
1.016 SG
Estimated Alcohol
6.0 %abv
Mash 15 m @ 113 tempF, 0 m @ 122 tempF, 15 m @ 122 tempF, 0 m @ 149 tempF, 45 m @ 149 tempF, 0 m @ 158 tempF, and 30 m @ 158 tempF
Style Compliance
17D Straight (Unblended) Lambic
Original Gravity
1.040-1.054 SG
Final Gravity
1.001-1.010 SG
Alcohol
5.0-6.5 %abv
Bitterness
Unspecified IBU
Color
3.0-7.0 SRM
OG
1.062 SG
High
FG
1.016 SG
High
Alcohol
6.0 %abv
Bitterness
5.9 IBU
Color
4.0 SRM
Overall Compliance: 60.0%
Fermentables
Name: Flaked Wheat
Amount: 5 lbs
Color: 2.0 °L
Potential: 32 ppg
% Grist 40.0 %
Totals
Amount: 12.5 lbs
Potential: 445.0 points
% Grist: 100%
Hops
Hop
Amount
IBU
When
Time
Aged Hops 3.00 oz @ 0.5 %AA (0.0 AAU)
5.9 (Inf %)
Boil
90 min
Totals
3.0 oz
Hop: Aged Hops
Amount: 3 oz
%AA: 0.5
When: Boil
Time: 90 min
Totals
Amount: 3.0 oz
Recipe Source:
Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.
