Surøl - Lindeman's Lambic clone 
All Grain Recipe
Submitted By: olwike (Shared)
Members can download and share recipes
| Brewer: Austhallet Samdriftsbryggeri | |
| Batch Size: 5.02 gal | Style: Belgisk lambic (11A) |
| Boil Size: 7.23 gal | Style Guide: FADØL 2007 |
| Color: 3.7 SRM | Equipment: 300 BAR |
| Bitterness: 15.3 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.7° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.007 SG (1.7° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 10.08 oz |
Pilsner (2.3 SRM) |
Grain |
1 |
| 3 lbs 4.91 oz |
Wheat Malt (O) (2.5 SRM) |
Grain |
2 |
| 1 lbs 1.64 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
3 |
| 0.99 oz |
Saaz 2014 (O) [4.0%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
Belgian Ale (White Labs #WLP550) |
Yeast |
5 |
| 1.0 pkgs |
Belgian Lambic Blend (Wyeast Labs #3278) |
Yeast |
6 |
Notes
https://byo.com/mead/item/1749-lindemans-lambic-clone
Step by Step:
Heat 9 quarts water to 163° F. Crush whole grains and add, with flaked wheat, to liquor. Hold mash at 152° F for 75 minutes. Runoff and sparge with 12 quarts water at 170° F. Add DME, stir well, bring to a boil. Add hops, boil 60 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons.
Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor