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Author Topic: Lambic  (Read 1775 times)

Offline jamie_savoie

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Lambic
« on: May 02, 2013, 08:11:48 AM »
With this one I performed a traditional turbid mash as per Wild Brew schedule with a 3h boil which gave the wort a deep amber color.  I "aged" my hops by baking then at 190F so that hopefully my IBUs will be half of the estimate.  Iíll also add dregs from various lambic along the way.  

Recipe: 34 - Lambic  1.0
Style: Straight (Unblended) Lambic
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 10 gal
Post Boil Volume: 6,5 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 5,60 gal
Estimated OG: 1,052 SG
Estimated Color: 4,9 SRM
Estimated IBU: 12,9 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 78,7 %
Boil Time: 180 Minutes

Ingredients:
------------
Amt                   Name                                           %/IBU        
7 lbs 12,0 oz         Pilsner (Best Maltz) (1,7 SRM)                   64,6 %        
3 lbs 12,0 oz         Raw Wheat (1,6 SRM)                         31,3 %        
8,0 oz                Cara 40 (MaltBroue) (39,0 SRM)                 4,2 %        
0,70 oz               Saaz [4,00 %] - Boil 60,0 min                  8,6 IBUs  
0,30 oz               Select Spalt [4,75 %] - Boil 60,0 min           4,4 IBUs      
1,0 pkg               Belgian Lambic Blend (Wyeast Labs #3278)            
1,00 oz               Medium Hungarian Oak Cubes (boiled 30min)    


Turbid Mash Schedule:
Total Grain Weight: 12 lbs
----------------------------
Name              Description                             Step Temperat Step Time    
Protein Rest               Add 2,50 qt of water at 133,0 F  /  113,0 F       20 min        
Protein Rest               Add 4,0 qt of water at 212,0F         /      136,0 F       20 min  
*removed 1 quart of liquid, heated to 190F and hold
Beta Sacch               Add 6,00 qt of water at 212,0 F     /   149,0 F       45 min
*removed 4 quarts of liquid, heated to 190F and hold
Alpha Sacch               Add 6,00 qt of water at 212,0 F     /   161,0 F       30 min
*removed 4-5 quarts of liquid, heated to 190F and hold  
Mash Out               Add 18,50 qt of wort from liquor tank at 190,0 F      /  170,0 F       20 min

Sparge: Fly sparge to acheive volume of 10 gallons