I'm planning on a long-term project involving three different yeast/bacterial blends for lambic fermentation, starting with the Wyeast Lambic Blend (3278), and blending in a few years. The basic recipe is going to be the same for each batch.
15lbs 2-row
5lbs Light Wheat Malt
3lbs Dark Wheat Malt
1lb CaraFoam
1lbs Cara-Munich II
Hops: 1oz EKG "aged" @ 120 mins.
Modified "Boon Method" mash:
Mash 6.75 US Gallons @ 150F, pulling 1 gallon after mashing in and bringing it to a boil, adding back another 1 gallon @ 150F to replace it for the 30 minute mash. Add back the boiling gallon to bring temp up to 168 and take first runnings. Immediately heat first runnings to halt saccharification.
Sparge 4 gallons @ 190F (yep - tannin extraction will happen, but it's desirable here).
Sparge another 4 gallons @ 170F
Total boil volume was around 10 gallons at the end, at an OG of around 1.065. Dilution to 13 gallons brought this down to about 1.050... right where I want it.
This recipe will fill a modified Sanke for fermentation - not spunded, just standard air-lock.