Société du Lambic 2016 Recipe

Here’s the recipe for the upcoming Lambic club brew day (as written for Andy’s 12 gallon system). You can either cut it directly in half for a 5/6 gallon batch or import the BeerXML via the link below and scale it to your own system. Assumes 70% brewhouse efficiency.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 6.0 IBUs 3.5 SRM 1.049 1.009 5.2 %

Fermentables

Name Amount %
Brewer's Malt, 2-Row, Premium (Great Western) 16 lbs 69.57
Wheat, Flaked 7 lbs 30.43

Hops

Name Amount Time Use Form Alpha %
Aged 4 oz 60 min Boil Leaf 1

Yeast

Name Lab Attenuation Temperature
All The Bretts (OYL-218) Omega 88% 68°F - 85°F
Amalgamation The Yeast Bay 88% 65°F - 72°F
Club Dregs 85% 55°F - 80°F
Roselare Belgian Blend (3763) Wyeast Labs 80% 55°F - 80°F
Brettanomyces Bruxellensis (WLP650) White Labs 70% 65°F - 72°F
Brettanomyces Lambicus (WLP653) White Labs 70% 65°F - 72°F

Mash

Step Temperature Time
Saccharification 158°F 60 min