Batch Size (L):
Boil Volume (L):
This recipe is designed to make a strong Lambic that is light amber 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.
1.47 kg of Extra Light Dry Malt Extract
1.47 kg of Wheat Dry Malt Extract
1.13 kg of Dextrin Malt
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
57 g for 60 min. (bittering)
Wyeast 3278 Belgian Lambic Blend - 1 packet
Extract and Specialty Grain Brewing
Steep specialty grain in brewpot at 66 °C 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 - 10 days at 18 °C.
Secondary Fermentation - 14 days at 18 °C.
Do not filter.
237 mL of Extra Light Dry Malt Extract for high carbonation.
A total of 53 bottles of 355 mL size are needed.
14 days at 18 °C.
10 - 13 °C.
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