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. I’ll also add dregs from various lambic along the way.
Recipe: 34 - Lambic 1.0
Style: Straight (Unblended) Lambic
TYPE: All Grain
Recipe Specifications
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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:
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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
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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