Belgian Lambic Partial Mash Template
Belgian-Style Lambic - Partial Mash
This recipe is a base template for the Belgian-Style Lambic style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.
- 4 lbs (1.81 kg) Amber Dry Malt Extract (10 °L)
- 3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
- 1.5 lbs (0.68 kg) Flaked Wheat (1.6 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Saazer 4.7% AA (Boil - 60 mins)
- Belgian Lambic Blend (Wyeast 3278) (Liquid)
Soak crushed grains in 2 gallons of water at 150 F for 30 mins. Top off to 3 gallons, add dry extract then bring to a boil.
Add hops at the start of the boil. Add liquid extract with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 5 gallons and pitch yeast.
Corn sugar is used for bottle priming.
Hold in primary fermentor for 7 days at 66 °F (19 °C).
Transfer to secondary fermentor for 14 days.
Allow to carbonate and age for 21 days.
If you started brewing this beer today you could be drinking it by March 25, 2016. Start brewing this recipe.