Lambic 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike | |
| Batch Size: 20.00 gal | Style: Lambic (23D) |
| Boil Size: 21.83 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: 30 Gallon Tun |
| Bitterness: 0.0 IBUs | Boil Time: 120 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Turbid Mash |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Three Stage |
| ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tbsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.00 tbsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 26 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
3 |
| 14 lbs |
Wheat, Unmalted (Rahr) (1.6 SRM) |
Grain |
4 |
| 4.00 oz |
Willamette [0.0%] - Boil 120 min |
Hops |
5 |
| 4.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
6 |
| 4.0 pkgs |
Brettanomyces Lambucus (Wyeast Labs #5526) |
Yeast |
7 |
| 4.0 pkgs |
Pediococcus (Wyeast Labs #5733) |
Yeast |
8 |
Notes
First 20 gallons brewed on 9/10/17
Bottled a bunch of bottles of cherry around Labor Day weekend 2018
Bottled 48 375 ml and 7 750 ml bottles of raspberry on 11/19/18
This Recipe Has Not Been Rated
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