BdK Lambic 1 All Grain Magnus Keijser 10 L 10 L 10 10 120 70 Jäsning på corneliusfat Turbid mash: 45 °C – 20 min ↓ 58 °C – 10 min ↓ Ta 1 L turbid vört → 85 °C ↓ 65 °C – 30 min ↓ Ta 2,5 L turbid vört → 85 °C ↓ 72 °C – 20–30 min ↓ Tillsätt tillbaka turbid-vörten ↓ 76–78 °C – 10–20 min ↓ Lakning 3.41 9.53 Tinseth 5.05 12.3501 P 2.9136 P 1.05 1.011 sucrose sucrose 66.5 g 2.2 sucrose 66.5 g 2.2 Volumes f false 0.35 Pilsner 1 Grain 1.47 78.26 1.5 false Germany 100 Torrified Wheat 1 Adjunct 0.9 78.26 2 false Styrian Golding / Celeia 1 2.5 0.015 Boil Boil 60

Pellet

Calcium Cloride 1 Water Agent Mash 60 0.0011 TRUE Gypsym 1 Water Agent Mash 60 0.0011 TRUE Lactic acid 1 Water Agent Mash 60 0.003 FALSE Protafloc 1 Fining Boil 15 0.0005 TRUE Jästnäring 1 Other Boil 10 0.001 TRUE Endozym Protease GF 1 Fining Primary 20160 0.001 FALSE Mash Steps 1 20 fenolrast 1 Temperature 20 10 45 proteinrast 1 Temperature 10 58 Beta-amylase 1 Temperature 30 64 Alpha-amylase 1 Temperature 20 70 mash-out 1 Temperature 10 78 Belgian Lambic Blend 3278 1 Ale

Liquid

0.1 3278 Wyeast 75 Medium 17.222222222222 23.888888888889 Balanced Profile 1 10 80 100 80 75 25 5