- Recipe Type
- All Grain
- Yeast
- Wyeast 3864
- Yeast Starter
- 3l
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.065
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 60
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 14 days @ 62/64
- Secondary Fermentation (# of Days & Temp)
- 6 months at 68
20C. Lambic And Belgian Sour Ale, Fruit Lambic-Style Ale All-grain
Color
Stats
OG 1.055
FG 1.004
IBU 14
ABV 6.69% ( do not know how much the mango added)
SRM 3
Specifics
Boil Volume 6.25 gallons
Batch Size 5 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.044 1.055 1.056
FG 1.006 1.014 1.012
IBU 10 14 15
SRM 4 3 15
ABV 4.7 5.3 5.8
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
85.0 % 8.50 Belgian Pils 44.6 3.1
15.0 % 1.50 Cane sugar 10.4 0.3
10.00 55.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Tettnanger Pellet 4.5 3.4 60 0.268 13.5
0.75 13.5
Mash @ 152 for 60 minutes
After primary add 7lbs mangos and dregs from 3bottles Orval and let sit 6-8 months.
Add new yeast at bottling
Wonderfully dry and refreshingly tart
Color
Stats
OG 1.055
FG 1.004
IBU 14
ABV 6.69% ( do not know how much the mango added)
SRM 3
Specifics
Boil Volume 6.25 gallons
Batch Size 5 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.044 1.055 1.056
FG 1.006 1.014 1.012
IBU 10 14 15
SRM 4 3 15
ABV 4.7 5.3 5.8
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
85.0 % 8.50 Belgian Pils 44.6 3.1
15.0 % 1.50 Cane sugar 10.4 0.3
10.00 55.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Tettnanger Pellet 4.5 3.4 60 0.268 13.5
0.75 13.5
Mash @ 152 for 60 minutes
After primary add 7lbs mangos and dregs from 3bottles Orval and let sit 6-8 months.
Add new yeast at bottling
Wonderfully dry and refreshingly tart