#39 Cherry Lambic

A ProMash Recipe Report

BJCP Style and Style Guidelines
17-F Sour Ale, Fruit Lambic

Min OG: 1.040 Max OG: 1.060   
Min IBU: 2 Max IBU: 10   
Min Clr: 3 Max Clr: 7  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.50      
Anticipated OG: 1.051 Plato: 12.73
Anticipated SRM: 3.1        
Anticipated IBU: 0.0      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

% Amount Name Origin Potential SRM
63.2 6.00 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1
36.8 3.50 lbs.  Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.

Amount Name Type Time
2.00 Unit(s)  Sweet Cherry Purre Fruit 180 Days(fermenter)

White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 9.50   
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

No hops where used Secondary fermentation I added the 2 cans of cherries and WLP653 Brettanomyces lambicus

Generated with ProMash Brewing Software