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02. 2016 Second Lambic 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)Members can download and share recipes
| Batch Size: 15.85 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 21.00 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: Braumeister 50L |
| Bitterness: 9.6 IBUs | Boil Time: 180 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Temperature Mash, 3 Step, Full Body |
| Est FG: 1.001 SG (0.3° P) | Fermentation: Ale, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 15 lbs 6.92 oz | Pilsen (BestMälz) (1.5 SRM) | Grain | 1 |
| 15 lbs 6.92 oz | Wheat Malt, Ger (2.0 SRM) | Grain | 2 |
| 7.05 oz | Hallertauer Mittelfrueh aged [1.0%] - Boil 180 min | Hops | 3 |
| 2.0 pkgs | Belgian Lambic Blend (Wyeast Labs #3278) | Yeast | 4 |
| 1.0 pkgs | Roeselare Slurry (Wyeast Labs #3763) | Yeast | 5 |
| 1.0 pkgs | Melange (The Yeast Bay #) | Yeast | 6 |
| 2.0 pkgs | Boon Geuze bottle dregs ( #) | Yeast | 7 |
| 3.0 pkgs | Brettanomyces Bruxellensis (Wyeast Labs #5112) | Yeast | 8 |