« on: March 06, 2012, 08:23:23 AM »
We just did a lambic as well. I detailed our brewday on another forum, but have placed that post below. We used ~1.4 quarts of water per pound of grain and the cereal mash turned out just right. Very little scorching.
A while ago we were given a 5 gallon bucket full of raw wheat. The only beer styles that I can think of to use this in are Witbier or Lambic. Well we went with a lambic yesterday. Here is the recipe and procedure we used. It is based on the recipe for Gueuze-Lambic in the Classic Beer Styles book Lambic
Beer Name: Hope
Batch Size: 11.5 gallons (10.5 gallons in the fermentor)
14.5 lbs Pilsner Malt (Gambrinus)
7.75 lbs Wheat, Raw
1.0 lbs Crystal 40
6.0 oz Willamette (Aged warm for 2 years)
2 pkg fresh WYeast 3278 Belgian Lambic Blend (dates: 2-22-12 and 2-29-12)
2 pkg of old WYeast 3278 Belgian Lambic Blend (dates: 7-2011 and 10-2011)
Mash: Did a cereal mash with the wheat (7.75 lbs), 1.5 lbs of pilsner malt and 13 qt of water (168 oF). The initial temp was lower than the rest temp we desired so we heated this with stirring to get up to 158 oF. We let this sit for 10 min and then slowly and with constant stirring brought the CM to a boil. We stirred constantly for 30 min and it thickened up to the consistency of thick oatmeal. We then added the near boiling CM to the main mash ( 13 lbs pils malt, 1 lb crystal malt and 14 qts of water) which was resting at 120 oF. This got the temp of the main mash up to 150 oF. We added some rice hulls (~3/4 lb) and hot water to raise the temp of the main mash up to 153 oF and let this sit for 30 min. No mash out.
Vorlauf/Sparge: We vorlaufed with a pump for 15 min and then continuously sparged with 180 oF water to obtain ~13 gallons of wort. No stuck sparge!
Boil: We boiled for 90 min, and added the hops with 80 minutes left in the boil.
Cool/Aerate/Pitch Yeast: We circulated 1-2 gallons of hot wort before sending it through a small Shirron plate chiller. After running the cooled wort (66 oF) into two carboys, we pitched 2 pkgs of yeast (one old and one new) into each carboy. We then slowly bubbled oxygen (2 min) using an aeration stone into each carboy.
Fermentation: Started a controlled fermentation at 66 oF, bubbling away nicely...
We forgot to get a hydrometer sample of the chilled wort, but were able to get a refractometer reading of 14.4 Brix. Which suggest around a 1.058 OG.