Triple Berry Tart
Fruit Lambic

 

Type: All Grain

 Date: 9/9/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 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: 80.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Vienna Malt (3.5 SRM) Grain 69.52 %
2.00 lb Wheat, Red (2.3 SRM) Grain 23.17 %
0.50 lb Caramunich Malt 3 (60.0 SRM) Grain 5.79 %
0.13 lb Wheat, Midnight (550.0 SRM) Grain 1.51 %
0.50 oz Galena [11.00 %] (60 min) Hops 17.8 IBU
3.00 lb Triple Berry Mix (Secondary 2.0 weeks) Misc
1 Pkgs Belgian Sour Mix (White Labs #WLP655) [Starter 800 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.042 SG

 Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.85 % Actual Alcohol by Vol: 4.81 %
Bitterness: 17.8 IBU Calories: 181 cal/pint
Est Color: 12.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 8.63 lb
Sparge Water: 4.84 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 12.00 qt of water at 169.3 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
Brew Day - Added all the sparge water to the mash and did one running. Pitched sour mix starter at 80 degrees.
12/3/2013 - Add triple berry mix (Sam's Club) to bucket and rack beer on top. Brought upstairs to ferment warmer. Flavor was more muted than usual without any cherry-pit or tartness, just a mild funk. I was going to save the yeast, but decided against it. It could be that the basement is pretty cold this time of year, so the yeast/bugs aren't getting the warmer temperatures needed to produce more character.
1/13/2014 - Kegged. Berry character came through nicely with a slight background tartness. Could use more sourness, but we'll see how it ages.

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