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 and Flaked Wheat. 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. Addition of black currant provides fruit flavor.
1.47 kg of Extra Light Dry Malt Extract
1.47 kg of Wheat Dry Malt Extract
0.91 kg of Dextrin Malt
0.23 kg Flaked Wheat
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
14 g for 60 min. (bittering)
2.27 kg of black currant fresh or frozen
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.
Add black currant at 30 min. from end of boil, with pits and stems removed.
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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