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Share this recipe on reddit| Batch Size (gallons) | 5 |
| Efficiency | 70% |
| Recipe type | All Grain |
| Style | 17F. Fruit Lambic |
| Original Gravity | 1.051 |
| Final Gravity | 1.012 |
| ABV | 5.12% (basic) / 5.11% (advanced) [what's this?] |
| IBU | 12.22 |
| Color | 4.09 SRM |
| Boil Time | 60 min |
|
| Yeast | White Labs Array (American Hefeweizen Ale Yeast WLP320)
(Wyeast 5335 Lactobacillus)
|
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| Fermentables | | Name | Amt | Pct | SRM | | Pilsner (2 Row) Belgian | 3 lbs | 30.8% | 2 | | Pilsner (2 Row) Belgian | 3 lbs | 30.8% | 2 | | White Wheat | 3 lbs | 30.8% | 2.8 | | Acidulated Malt | 12 oz | 7.7% | 3.4 |
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| Hops | | Name | Amt | Time | Alpha | IBU | | Saaz (Boil) | 1 oz | 60 | 4% | 0 |
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| Directions | Mash Guidelines | Amount | Description | Type | Temp | Time | | 3 gal | | -- | 152 F | 60 min | | 3 gal | | -- | 170 F | 15 min | | Starting Mash Thickness: 1.25 qt/lb |
Sour wort method for 48-72 hours.
Other Ingredients | Amount | Name | Type | Use | Time | | 1 tbsp | Irish Moss | Fining | Boil | 15 min | | 1 tbsp | Yeast Nutrient | Other | Boil | 15 min | | 3 lb | Acid Malt for Souring | Other | Mash | 1 min | | 4 lb | Sweet Cherries | Flavor | Secondary | 1 min |
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Fermentation
notes | White Labs - American Hefeweizen Ale Yeast WLP320 | Attenuation (custom): | 76% | Flocculation: | Low | Optimum Temp: | 65 - 69 �°F | Starter: | Yes | Fermentation Temp: | 68 �°F | Pitch Rate: | 1.0 (M cells / ml / �° P)
239 B cells required |
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Tasting
notes | Sour level 8.5/10 Sweet Level 3/10 |
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Recipe Awards
1st place- Fruit Lambic
Motown Mash 2014 NJ
Copy and paste the content below to reddit for a properly formatted recipe!##Sour Patch Kid (Pseudo Lambic)
Recipe by: mystikhybrid
Batch Size (gallons): 5
Efficiency: 70%
Recipe type: All Grain
Original Gravity: 1.051
Final Gravity: 1.012
ABV: 5.11%
IBU: 12.22
Color: 4.09 SRM
Boil Time: 60 min
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**Yeast**
* White Labs Array (American Hefeweizen Ale Yeast WLP320)
* (Wyeast 5335 Lactobacillus)
----------------------------------
**Fermentables**
* 3 lbs Pilsner (2 Row) Belgian (30.8%)
* 3 lbs Pilsner (2 Row) Belgian (30.8%)
* 3 lbs White Wheat (30.8%)
* 12 oz Acidulated Malt (7.7%)
----------------------------------
**Hops**
* 1 oz Saaz, 0 IBU @ 60 min (Boil) - 4% AA
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**Directions:**
Mash Guidelines
| Amount | Description | Type | Temp | Time |
| 3 gal | | -- | 152 F | 60 min |
| 3 gal | | -- | 170 F | 15 min |
| Starting Mash Thickness: 1.25 qt/lb |
Sour wort method for 48-72 hours.
Other Ingredients
| Amount | Name | Type | Use | Time |
| 1 tbsp | Irish Moss | Fining | Boil | 15 min |
| 1 tbsp | Yeast Nutrient | Other | Boil | 15 min |
| 3 lb | Acid Malt for Souring | Other | Mash | 1 min |
| 4 lb | Sweet Cherries | Flavor | Secondary | 1 min |
----------------------------------
**Fermentation Notes:**
White Labs - American Hefeweizen Ale Yeast WLP320 |
Attenuation (custom): | 76% | Flocculation: | Low | Optimum Temp: | 65 - 69 �°F | Starter: | Yes | Fermentation Temp: | 68 �°F | Pitch Rate: | 1.0 (M cells / ml / �° P)
239 B cells required |
|
----------------------------------
**Tasting Notes:** Sour level 8.5/10
Sweet Level 3/10
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[View original recipe page](http://www.brewunited.com/view_recipe.php?recipeid=79)
This all grain Fruit Lambic homebrew recipe was submitted by mystikhybrid.
