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 |
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