Lambic & Hibiscus Funk - Concentrated
Gueuze

 

Type: All Grain

 Date: 5/21/2013

Batch Size: 6.50 gal

 Brewer: Mike Young
Boil Size: 7.37 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt - Rahr (3.5 SRM) Grain 55.56 %
4.00 lb White Wheat Malt (2.4 SRM) Grain 22.22 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.56 %
1.00 lb Golden Naked Oats (10.0 SRM) Grain 5.56 %
3.00 oz Strisslespalt [2.80 %] (60 min) Hops 19.9 IBU
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
1 Pkgs Belgian Sour Mix (yeast cake slurry) (White Labs #WLP655) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.071 SG

 Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.61 % Actual Alcohol by Vol: 0.65 %
Bitterness: 19.9 IBU Calories: 43 cal/pint
Est Color: 10.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 18.00 lb
Sparge Water: 3.53 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 24.00 qt of water at 169.7 F 158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
5/21/13 - Brew Day - Mash=6gal, Sparge=3.6gal, PB=7.4, Concentrated boil (split into 2 fermenters after boil and top up with water)
- 1st half: Wyeast 3278 (save slurry)
- 2nd half: WLP655 (2nd gen): transfer onto 2 oz hibiscus
8/8/2013 - Transferred 3278 (1.004) batch onto 2 oz toasted oak cubes saved from Flanders Red #3 (steamed in microwave for 5 minutes). Transferred WLP655 (1.006) batch onto 2 oz hibiscus.

11/20/2013 - Kegged both batches. Lambic seemed very thin and lacking in character. There was a slight musty barnyard aroma and flavor, but it was very light. No tartness. The Hibiscus sour was much better. Medium tartness with some cherry-pit notes. Not sure what the Hibiscus added overall since it has been in the secondary for so long. Might have to try some Hibiscus with a blonde ale to see what characteristics it brings to the table.

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