SourBrewer
Well-Known Member
With all the conflicting information out there I wanted to get some real values on traditional lambic. I considered sending 2 bottles to White Labs, but first I offered up the Bruery to see if they had any interest. Luckily, Patrick did and offered to do it for free.
I wanted to do 3 bottles of the same base beer to see how it ages. We tested 2013 Classic (CG), 2014 St Lam (SL) and 2014 Grand Cru (GC).
ABV(%v/v):
CG-5.57
SL-7.01
GC-5.35
pH:
CG-3.38
SL-3.35
GC-3.42
IBU:
CG-30.15
SL-15
GC-26.35
Titratable Acidity (g/0.1L):
CG-.825
SL-1.095
GC-.96
Apparent Extract (Ea):
CG-2.59P (1.010SG)
SL-1.83P (1.007SG)
GC-2.90P (1.011SG)
Real Extract (Er):
CG-4.59P (1.018SG)
SL-4.32P (1.017SG)
GC-4.82P (1.019SG)
Original Extract:
CG-12.99P (1.053SG)
SL-14.81P (1.060SG)
GC-12.89P (1.053SG)
None of the beers are super attenuated. Oddly enough the oldest, GC a 4 year old beer has the most residual sugar. While the youngest SL, a 15 month is the driest. IBUs are all over place from 15-30. ElkSherpa says he tested a bottle of Classic at 47 IBU. These OE numbers also suggest about 15% evaporation during cooling if they stop the boil at 1.045SG.
Once the PVPP comes in we will have SRM, lactic acid and acetic acid.
I wanted to do 3 bottles of the same base beer to see how it ages. We tested 2013 Classic (CG), 2014 St Lam (SL) and 2014 Grand Cru (GC).
ABV(%v/v):
CG-5.57
SL-7.01
GC-5.35
pH:
CG-3.38
SL-3.35
GC-3.42
IBU:
CG-30.15
SL-15
GC-26.35
Titratable Acidity (g/0.1L):
CG-.825
SL-1.095
GC-.96
Apparent Extract (Ea):
CG-2.59P (1.010SG)
SL-1.83P (1.007SG)
GC-2.90P (1.011SG)
Real Extract (Er):
CG-4.59P (1.018SG)
SL-4.32P (1.017SG)
GC-4.82P (1.019SG)
Original Extract:
CG-12.99P (1.053SG)
SL-14.81P (1.060SG)
GC-12.89P (1.053SG)
None of the beers are super attenuated. Oddly enough the oldest, GC a 4 year old beer has the most residual sugar. While the youngest SL, a 15 month is the driest. IBUs are all over place from 15-30. ElkSherpa says he tested a bottle of Classic at 47 IBU. These OE numbers also suggest about 15% evaporation during cooling if they stop the boil at 1.045SG.
Once the PVPP comes in we will have SRM, lactic acid and acetic acid.