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Red Hed Lambic
| Brewer: | Jim Lanning | Email: | ozricofpsyth@geocities.com | |||||
| Beer: | Red Hed Lambic | Style: | Belgian Fruit Lambic | |||||
| Type: | Extract w/grain | Size: | 3 gallons | |||||
| Color: |
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Bitterness: | 19 IBU | |||||
| OG: | 1.067 | FG: | 1.015 | |||||
| Alcohol: | 6.7% v/v (5.2% w/w) | |||||||
| Water: | Filtered spring water. 1 tsp. Gypsum at beginning of boil. | |||||||
| Grain: | 1.5 lb. Belgian pale 1 lb. Flaked wheat |
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| Steep: | Steep grains @ 150º for 30 min. in 1 Gal. water. Sparge @ 170º with 1/2 Gal. water. | |||||||
| Boil: | 60 minutes | SG 1.133 | 1.5 gallons | |||||
| 2 lb. Pale malt extract 2 lb. Light dry malt extract |
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| Add 1/2 tsp. Irish Moss last 30 min. | ||||||||
| Hops: | 1 oz. Fuggles (5.1% AA, 30 min.) 1/2 oz. Saaz (3.1% AA, 30 min.) 1 oz. Saaz (3.1% AA, 10 min.) |
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| Yeast: | Wyeast Belgian Abbey 1214 | |||||||
| Log: | Primary ferment 14 days. Secondary-add 2 lbs. fresh pureed raspberries. Ferment 10 days. Bottle and age 60 to 90 days. |
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| Carbonation: | 2.6 volumes | Corn Sugar: 2.65 oz. for 2.8 gallons @ 70°F | ||||||
Recipe posted 08/12/00.
