" Lambic "
by Bill Krouss, Rancho Palos Verdes, CA.
For 5 gallons:
Grains: 8 lbs. Belgian pilsner malt. 1/2 lb. 40 L. crystal malt.
Adjuncts:
Hops: 1 oz. very old Saaz hops, boiled 90 min.
Yeast: Wyeast #1338 European Ale, cultured. Pediococcus cerevisiae
bacteria, cultured. Brettanomyces lambicus yeast, cultured. Wyeast
#1056 American Ale yeast for priming.
Water: Source not stated.
Procedure: Mash 8 lbs. of the grain in 2 gallons water at 59 C.,
strike 53 C. (reserve 1/2 lb. grain). Add 2 cups water, strike 51
C., rest 30 min. Add 1 gallon water at 96 C., strike 60 C. Raise to
strike 66 C., rest 10 min. Raise to strike 70 C., rest 25 min.
Mash-out at 75 C. Cool mash to 56 C., add 1/2 lb. reserved grains,
rest 17 hours. Sparge with 4 gallons water at 82 C. Boil 100 min.
with hop addition as listed above. Pitch Wyeast European Ale yeast
at 26 C. Ferment at 20 C. for 9 days. Rack to secondary and add
pediococcus culture and ferment for 7 days. Add brettanomyces
culture and ferment/age for 9 months. Prime at bottling with 3/4 cup
corn sugar boiled 5 min. in 2 cups water, add 1 package Wyeast
American Ale yeast. O.G. 1.054, F.G. 1.005.
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