Mark's Year 1 Lambic

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 7.00 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 11.64 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Blichmann Equipment
Bitterness: 7.0 IBUsBoil Time: 180 min
Est OG: 1.054 (13.3° P)Mash Profile: Turbid Mash
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Amount Name Type #
7.00 gal Buffalo, NY Water Water 1
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
9 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
5 lbs Wheat, Flaked (1.6 SRM) Grain 4
5.00 oz Willamette [0.5%] - Boil 60 min Hops 5
1.0 pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast 6


Turbid Mash: Use Stuckymaden (strainer) to extract clear/thinnest portion of mash. Place each decocted amount in the HLT once water in HLT is boiling to achieve temperature of at least 180F in decocted portion (place in smal kettle). First turbid decoction in 1 quart/5 gallon batch, then 1 gallon/5 gallon batch. Add the decocted portion back to mash once first runnings are in boil kettle to achieve temperature of 167F in mash tun. The amounts listed in the decoction steps are actually infusions of boiling water from HLT. For 6.5 gallon batch, the first turbid decoction is 1.3 quarts, the second one is 5.1 quarts

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