Lambic
BJCP 2015 – 23D

Statistics

Fermentables

Amount Fermentable %
2.50 pounds Extra Light Dry Extract Briess 28.6%
2.50 pounds Wheat Bavarian Briess 28.6%
1.75 pounds Wheat Soft Red, Flaked Briess 20%
1.50 pounds Oats, Malted Thomas Fawcett 17.1%
0.50 pounds Maltodextrin 5.7%
8.75 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
5.00 ouncesChoice Debittered120 minutesFirst WortPellet0.0%
5.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
SafBrew Specialty AleFermentisT-58Dry

Equipment Profile Geoff's Equipment 5 Gal

Mash Profile Decoction Mash, Triple, Lambic

Mash Steps

# Name Time Temp.
1Acid RestInfusion10 minutes110° F
2Protein RestDecoction25 minutes134° F
3SaccharificationDecoction45 minutes150° F
4SaccharificationDecoction20 minutes162° F
5Mash OutTemperature10 minutes168° F

Fermentation and Aging

Primary:
365 days @ 68° F
Secondary:
10 days @ 65° F
Tertiary:
180 days @ 65° F

General Info

Inspired by this post.

Recipe and procedure for yearly solera addition. Add hops to first wort just before boil Scale based upon actual volume needed. Rack to a carboy and pitch yeast - ferment until krausen drops and then transfer to solera.