Lambic

16 August 2014

Lambic

Lambic Post-BoilLambic Mash62% Efficiency
OG: 1.046
FG: n/a
ABV: n/a
est. IBU: 12
est. SRM: 4.1

Mash:
Modified turbid mash
5.3 L (1.4 gal) water added to achieve rest at 45 C (113 F). 20 min rest. Added 6.1 L (1.6 gal) to a temp of 58 C (136 F). Pulled 1.75 L (0.5 gal) of thin mash and heated it to 85 C (185 F) and held it there. After short 5 min rest, added 9.2 L (2.4 gal) to reach 66 C (151 F) and pulled another 1.75 L (0.5 gal) thin mash and boiled it with the other thin mash pulled for 45 mins. Rest for 30 mins. Added 7.7 L (2 gal) to reach final rest at 72 C (162 F) and rested for 30 mins. Thin mash pulled and boiled was added mack to the mash out.

Turbid mash leaves starched un-converted in the wort. These starches then become food for the bugs.

MALT
3.85 Kg (8 lbs, 8 oz) – Pilsner Malt
1.5 Kg (3 lbs, 5 oz) – Flaked Wheat

HOPS
18 g (0.63 oz) – Hallertauer (4%) – 85 mins

YEAST
Wyeast 3278 Lambic Blend

FERMENTATION
1+ Year @ 20 C (68 F)

NOTES

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