Batch Size (gal):
Boil Volume (gal):
This recipe is designed to make a moderately strong Lambic that is dark straw in color. The fermentables include 40 percent wheat extract. Fermentables also include Dextrin Malt. It uses Continental hops dosed for low hop presence, with additions for bittering only. The Lambic Blend yeast yields a rich, earthy aroma with an acidic finish.
2.25 lbs of Extra Light Dry Malt Extract
2.25 lbs of Wheat Dry Malt Extract
1.75 lbs of Dextrin Malt
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
0.25 oz for 60 min. (bittering)
Wyeast 3278 Belgian Lambic Blend - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.
Add extract and boil wort for 60 minutes.
Add hops during boil as scheduled.
Estimated total brewing time = 90 minutes.
Primary Fermentation - 7 days at 65 °F.
Secondary Fermentation - 10 days at 65 °F.
Do not filter.
1 cup of Extra Light Dry Malt Extract for high carbonation.
A total of 53 bottles of 12 oz size are needed.
14 days at 65 °F.
50 - 55 °F.
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