#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   


Grain/Extract/Sugar
% 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.

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


Yeast
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.

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




Generated with ProMash Brewing Software