 |
Gueuze |
12 L |
6% |
9.27 |
1.05 |
1.004 |
3.6°L |
BIAB |
1608 |
Beer
0 |
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|
Title: Lambic using Turbid Mash |
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|
| Boil Size: 15 L |
Boil Time: 180 |
Boil Gravity: 1.04 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: N/A |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 07/05/2015 09:31 AM |
Notes: Mash in 1.8L @ 45C (.6L/kg)Hold for 15mins
add .9L @ 100C = 2.7L @ 58C hold for 10mins
remove .5L to second pot and heat to 82C
add .8L @ 100C = 3L @ 66C hold for 30mins
remove 1.5L to second pot (2L) and heat to 82C
add .6L @ 100C = 2.1L @ 72C hold for 30mins
raise 2nd pot to 85C and return to main pot
= 4.1L @ 77C
sparge with 10L of 88C water
boil for 3 hours with aged hops - top up with water to make 12L
pitch sour beer slurry @ 20C - ferment for a year
? 1/2 straight lambic for later blending into oude gueuze
1/2 with 2-300g grapes (Martin's riesling?) |
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