Mark's Year 1 Lambic 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 7.00 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 11.64 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: Blichmann Equipment |
| Bitterness: 7.0 IBUs | Boil 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: 5.6% | Taste Rating: 30.0 |
Ingredients
| 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 |
Notes
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 quartsThis Recipe Has Not Been Rated
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