My first Lambic turned out so good I decided to try it again. The last one was very unorthodox for a Lambic for several reasons. The biggest being it wasn't boiled and a two to three hour boil is the norm for the style.
This attempt is much more traditional with a two hour boil. I also went with aged hops and flaked wheat. I chose to use flaked wheat over the straight raw wheat. I don't have any experience with straight raw wheat and it seemed to be difficult to work with. Lambic historically used a Turbin mash. A Turbin mash is a multi tempature mash endding with a sparge at near boiling tempatures. I tried to mimic the effect of this without the hassle by doing a two step mash at 148F and 158F. Then sparging at 190F. For the yeast I pitched a few bottles of sour dregs along with wlp 011 European Ale.
Traditional Lambic
Fermentable's - 6# 2row, 2# flaked wheat, 1# malted wheat
Hops - 2oz aged Brewers Gold whole hops
Yeast - wlp 011 European Ale, Mixed sour dregs
Mash - 30 min @ 148F, 30 min @ 158F, mash out @ 190F
Boil - 120 min
Fermentation Temp - 70F
Batch Size - 4 Gallon
OG - 1.062
FG - 1.003
