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Author Topic: lambic simple recipe  (Read 3421 times)

Offline brewinhard

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Re: lambic simple recipe
« Reply #15 on: November 07, 2015, 03:46:35 pm »
90 min is just fine.  With steeping the flaked wheat as you are collecting into the kettle all the way up to pulling it before the boil. 

Offline homoeccentricus

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Re: lambic simple recipe
« Reply #16 on: November 08, 2015, 01:35:47 am »
And only a pound of flakes for 20 liters? That's not much...
Frank P.

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Offline brewinhard

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Re: lambic simple recipe
« Reply #17 on: November 08, 2015, 01:06:36 pm »
That compiled with a high mash temp should be more than enough.  You do want the finished product to be dry and the brett and bacteria will take care of it for you.  Don't be afraid to squeeze the mesh bag with the flaked wheat in it to help those starches come out (there are no husks, so no worries with astringency). 

As I mentioned before you could always add some maltodextrin to the boil too if you are interested. 

Offline homoeccentricus

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Re: lambic simple recipe
« Reply #18 on: November 08, 2015, 01:15:55 pm »
And what would be against 60 percent pils malt and 40 percent wheat flakes?
Frank P.

Staggering on the shoulders of giant dwarfs.

Offline brewinhard

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Re: lambic simple recipe
« Reply #19 on: November 08, 2015, 04:45:43 pm »
Nothing at all.  You may even want to consider splitting the wheat portion 50/50 with malted and flaked just for s***s and giggles. 

Offline chumley

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Re: lambic simple recipe
« Reply #20 on: November 09, 2015, 09:48:13 pm »
Turbid mashing isn't hard or complicated.  It just takes time.  I would stick with the flakes and not use malted wheat. I use a ratio of 65/35 for my pils/ wheat ratio. I also use wheat kernels,  which is difficult to work with and I would not recommend. I  have a friend who is a wheat farmer,  and I think it's cool to brew lambic with his wheat.

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