Belgian Lambic All-Grain Template

Belgian-Style Lambic - All Grain

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.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6 gal (22.7 L)
  • Boil Time: 60 mins
  • Alcohol by Volume: 7.2%
  • OG: 1.073
  • FG: 1.018
  • IBU: 21.7
  • Color:   9.8 SRM
  • Grains/Fermentables
  • 8 lbs (3.63 kg) Belgian Pilsner 2-Row (2 °L)
  • 2.5 lbs (1.13 kg) Belgian Biscuit Malt (23.75 °L)
  • 1.5 lbs (0.68 kg) Flaked Wheat (1.6 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 oz (28.35 g) Saazer 4.7% AA (Boil - 60 mins)
  • Yeast
  • Belgian Lambic Blend (Wyeast 3278) (Liquid)

Infusion Step: Mash at 152 °F (67 °C) for 60 minutes.

Single infusion mash. Add hops at times indicated. Cool and pitch yeast.

Corn sugar is used for bottle priming.

Hold in primary fermentor for 7 days at 69 °F (21 °C).

Transfer to secondary fermentor for 14 days.

Allow to carbonate and age for 21 days.