TANDEMBRYGGERIET BrewBlog > BrewBlogs > Lambic [Straight (Unblended) Lambic]

Draught, 27.05.2014 T1 & T3) Dark golden colour, slightly hazy, thin white head T2) Slightly like whitewine vinegar, but softer T4) Dry, slightly sour, a bit tart, watery. Little body, tartness makes it almost a little bitter. I got the impression of tasting some oak, but this is impossible T5) Not very sour with slightly sweet aftertaste. Tartness continues in the throat. Well drinkable and refreshing. fra fat 27.05.2014 A1+3) dyp gyllen farge. Uklart. Lite skum som raskt forsvinner. A2) Vinøs aroma. A4) Tørt, litt tynn, syr, men ikke veldig. Vinøs i smak.

Draught, 27.05.2014
T1 & T3) Dark golden colour, slightly hazy, thin white head
T2) Slightly like whitewine vinegar, but softer
T4) Dry, slightly sour, a bit tart, watery. Little body, tartness makes it almost a little bitter. I got the impression of tasting some oak, but this is impossible
T5) Not very sour with slightly sweet aftertaste. Tartness continues in the throat. Well drinkable and refreshing.

fra fat 27.05.2014
A1+3) dyp gyllen farge. Uklart. Lite skum som raskt forsvinner.
A2) Vinøs aroma.
A4) Tørt, litt tynn, syr, men ikke veldig. Vinøs i smak.

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

4.80 kilograms

Best Heidelberger Malz

52.2% of grist

0.80 kilograms

Weyermann Münchener Malz Typ II

Color (L):

8.1-9.9 °L

Info/Use:

dunkle Biere, Festbiere, Starkbiere, Malzbiere, Schwarzbiere. Unterstreichung des typischen Biercharakters durch Aromaverstärkung. Erzielung einer kräftigen Bierfarbe.

<= 100 %

8.7% of grist

2.00 kilograms

Best Weizenmalz hell

21.7% of grist

1.60 kilograms

Weyermann Wiener Malz

Color (L):

3.2-3.9 °L

Info/Use:

Erzielung "goldfarbiger Biere und Förderung der Vollmundigkeit

Exportbier
Märzenbiere
Festbiere
Hausbräubiere

17.4% of grist

9.20 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	35.2 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	77.6 litres	35.2 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	9.2 kilograms
Grain Absorbtion:	16.3 litres
Total Water Needed:	112.8 litres	77.6 litres (runoff) + 16.3 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	23 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	89.8 litres	112.8 litres (total water) – 23 litres (mash water)

)

100% of grist

Non-Fermentables

5.5

Yeast Nutrient @ 15 minutes

Hops

150.00 grams

Brewers Gold

Region:	United Kingdom, Germany
AAU Range:	8 - 10%
Notes:	Blackcurrant, fruity, spicy aroma.
Typical Use:	Bittering, aroma.
Substitution:	Comet, Chinook, Eroica, Galena, Bullion
Example:	Ale, Pilsner, Lambic

4.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

720 AAUs

150.00 grams

Total Hop Weight

720 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	24.5	Efficiency:	322.2%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Water Profile

Source:

Leitungswasser

Amount:

50 liters

Procedure

Maischeschema: Einmaischen 52 °C 20 min @ 52 °C 20 min @ 62 °C 20 min @ 67 °C 20 min @ 72 °C 15 min @ 78 °C 17:00 50 l Wasser eingefüllt, Temp. 10 °C; Beginn Aufheizen 18:15 Eingemaischt, Programmstart 18:45 Ende 1. Rast 18:48 Beginn 2. Rast 18:55 PP, gerührt -- alles sehr locker 19:10 Ende 2. Rast 19:16 Beginn 3. Rast 19:36 Ende 3. Rast; PP -- gerührt 19:46 Beginn 4. Rast 20:06 Ende 4. Rast 20:13 Beginn 5. Rast 20:28 Ende 5. Rast 20:32 Malzrohr hoch, Start Aufheizen zum Kochen. SG: 1.046 20:49 Gespült mit 7,5 l @ °C 21:00 Malzrohr raus. SG: 1.043, 52,5 l; Ausbeute: 81% 21:12 Rolling boil 21:40 Hopfen hinzugegeben 22:25 Kühler reingestellt 22:32 5,5 g Hefenahrung hinzugegeben 22:40 Kochen beendet -- Wasser marsch! 23:12 Thermometer zeigt 18 °C -- Würze marsch! 23:16 OG: 1.050 00:43 (Fast) alles sauber... 29.10.2012 Starke Gärung, ca. 21 °C 10.04.2013 Zugabe von Eichenchips: 50 g American Medium, 50 g American Heavy; beides 15 min. abgekocht (rechter Eimer wo leckt) FG Gärfass mit Eiche: 1.017 FG Gärfass straight: 1.010

Maischeschema:
Einmaischen 52 °C
20 min @ 52 °C
20 min @ 62 °C
20 min @ 67 °C
20 min @ 72 °C
15 min @ 78 °C

17:00 50 l Wasser eingefüllt, Temp. 10 °C; Beginn Aufheizen

18:15 Eingemaischt, Programmstart

18:45 Ende 1. Rast

18:48 Beginn 2. Rast

18:55 PP, gerührt -- alles sehr locker

19:10 Ende 2. Rast

19:16 Beginn 3. Rast

19:36 Ende 3. Rast; PP -- gerührt

19:46 Beginn 4. Rast

20:06 Ende 4. Rast

20:13 Beginn 5. Rast

20:28 Ende 5. Rast

20:32 Malzrohr hoch, Start Aufheizen zum Kochen. SG: 1.046

20:49 Gespült mit 7,5 l @ °C

21:00 Malzrohr raus. SG: 1.043, 52,5 l; Ausbeute: 81%

21:12 Rolling boil

21:40 Hopfen hinzugegeben

22:25 Kühler reingestellt

22:32 5,5 g Hefenahrung hinzugegeben

22:40 Kochen beendet -- Wasser marsch!

23:12 Thermometer zeigt 18 °C -- Würze marsch!

23:16 OG: 1.050

00:43 (Fast) alles sauber...

29.10.2012
Starke Gärung, ca. 21 °C

10.04.2013

Zugabe von Eichenchips: 50 g American Medium, 50 g American Heavy;
beides 15 min. abgekocht (rechter Eimer wo leckt)

FG Gärfass mit Eiche: 1.017
FG Gärfass straight: 1.010

Special Procedures

Hopfen: war haltbar bis 01/2009, also vermutlich Ernte 2008; AA vermutlich ca. 2 %

Hopfen: war haltbar bis 01/2009, also vermutlich Ernte 2008; AA vermutlich ca. 2 %

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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