Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
5 min
5.9 IBUs
47.9 EBC
1.115
1.042
10.0 %
Actuals
1.101
1.03
9.6 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Fruit Lambic
23 F
1.04 - 1.06
1 - 1.01
0 - 10
5.9 - 13.8
1.8 - 3.2
5 - 7 %
Fermentables
Name
Amount
%
Pilsner (2 Row) Bel
2.8 kg
25.94
Pale Malt, Maris Otter
1.6 kg
14.82
Wheat Malt Pale, Bel
1.4 kg
12.97
Cara-Pils/Dextrine
700 g
6.49
Oats, Malted
544 g
5.04
Barley, Flaked
540 g
5
Wheat, Flaked
110 g
1.02
Peach Sirup
2.1 kg
19.46
Corn Sugar (Dextrose)
1 kg
9.26
Hops
Name
Amount
Time
Use
Form
Alpha %
Saaz
139 g
5 min
Boil
Pellet
3.8
Miscs
Name
Amount
Time
Use
Type
Klar urt
16.00 g
5 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Belgian Ale Yeast (1214)
Wyeast Labs
74%
14.44°C - 20°C
Mash
Step
Temperature
Time
Mash In
65°C
60 min
Mash Step
78°C
10 min
Fermentation
Step
Time
Temperature
Primary
7 days
20°C
Secondary
7 days
20°C
Aging
0 days
0°C
Notes
Molasses erstattes med 1,4 litter Granatæblejuice + Kerner fra 2 granatæbler kogt i 1 time
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