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Shop Brew Lambic

188 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Lambic
Boil Time: 60 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 41.8 gallons
Post Boil Size: 40.3 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Wednesday August 25th 2021
1.057
1.014
5.8%
1.7
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Dingemans - Belgian Pilsner Malt55 lb Belgian Pilsner Malt 37 1.6 61.1%
15 lb Torrified Wheat15 lb Torrified Wheat 36 2 16.7%
10 lb German - Wheat Malt10 lb Wheat Malt 37 2 11.1%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 11.1%
90 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Fuggles8 oz Fuggles Hops Debittered Leaf 0.5 Boil 60 min 1.65 100%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
33.75 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Priming
CO2 Level: 3.73 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mashing Instructions:
“Simplified” Version of Cantillion Turbid Mash

Heat 6 gal of water to 140 degrees. Shoot for a strike temperature of 113F after doughing in. Rest for 10 minutes.
Add approx. 10 gal of boiling water over 5 minutes. Stir all the time. Stop when you reach 136F degrees. Your mash will be very soupy.
Remove 2 gal of soupy liquid from the mash tun and heat in a 2nd kettle to 176F degrees. Keep it there for now.
Add up to 12 more gallons of boiling water to main mash tun until it gets up to 150F degrees. It will be even soupier now. No rest needed here.
Transfer another 10 gallons from mash tun to 2nd kettle. Try and maintain temperature of 176F. The main mash will be resting at this time.
Add up to another 12 gallons of boiling water to bring mash tun to 162F degrees. Let it rest 15 minutes. It will be very thin.
Run off as much liquid as you can from mash tun into boil kettle and start boil.
Transfer enough liquid from the 2nd kettle to the mash tun to get to 167F degrees. Rest for another 15 minutes. Any remaining liquid in the 2nd kettle should be added to the boil kettle.
5 minutes into the rest in step 8, start recirculating the wort to “clarify” it. Sparge with 180 degree water until gravity falls to 1.005. You will be collecting more than 40 gallons.
Boil for somewhere from 2-4 hours until your gravity climbs up to at least 1.050.

Yeast:
Pitch with White Labs 570 (Golden Ale yeast). Fairly neutral for a Belgian. Ferment in the high 60's.

In 2 months, pitch Pediococcus Damnosus. Ferment in the 70's or 80's.

In 4 months, pitch Bret. Lambicus and Bret. Bruxellenis Ferment in the 70's or 80's/

Add fruit or additional wort if desired at 2 month mark. You can add to an oak barrel, but that barrel will never be available for any non-sour beer in the future.

Plan on aging a minimum of one year. Three years are better.

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  • Public: Yup, Shared
  • Last Updated: 2021-08-25 07:33 UTC
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