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gal
Lambic
Original Gravity (SG):
1.065
Batch Size (gal):
5.0
Final Gravity (SG):
1.023
Boil Volume (gal):
3.0
Strength (% ABW):
4.36
Time (weeks):
6
Color (SRM):
8
Bitterness (IBU):
20
Calories (Cals/12oz):
218
Recipe Description:
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. Addition of peaches provides fruit flavor.
Fermentables :
3.25 lbs of Extra Light Dry Malt Extract
3.25 lbs of Wheat Dry Malt Extract
2.5 lbs of Dextrin Malt
Hops :
Continental (Saaz, Hallertauer, Tettnanger, Spalt - 5 % AA, pellet)
2 oz for 60 min. (bittering)
Fruit :
10 lbs of peaches fresh or frozen
Yeast :
Wyeast 3278 Belgian Lambic Blend - 1 packet
Water :
5.5 gal
Brewing:
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.
Add peaches at 30 min. from end of boil, with pits and stems removed.
Estimated total brewing time = 90 minutes.
Fermentation:
Primary Fermentation - 10 days at 65 °F.
Secondary Fermentation - 14 days at 65 °F.
Filtering:
Do not filter.
Bottle Priming:
1 cup of Extra Light Dry Malt Extract for high carbonation.
Bottling
A total of 53 bottles of 12 oz size are needed.
Bottle Conditioning:
14 days at 65 °F.
Serving Temperature:
50 - 55 °F.
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