#122 Raspberry Lambic

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 25.00      
Anticipated OG: 1.058 Plato: 14.36
Anticipated SRM: 3.8        
Anticipated IBU: 19.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
36.0 9.00 lbs.  Wheat Malt America 1.038 2
64.0 16.00 lbs.  Pilsener Belgium 1.037 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Willamette Whole 5.40 19.3 60 min


Extras
Amount Name Type Time
0.00 Unit(s)  Raspberry Puree Fruit 0 Days(fermenter)


Yeast



Notes
Fermented with
WLP028 EDINBURGH SCOTTISH ALE YEAST
WLP644 Brettanomyces bruxellensis Trois
WLP677 LACTOBACILLUS DELBRUECKII BACTERIA

After 1 month of Primary Fermentation added 48oz of Raspberries. Sat on berries for 2 weeks before racking to long term storage. Note this was 5 Gallons total, even recipe is for 12.




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