I decided to start brewing a lambic every year around New Years. Last year marked my second version of a lambic, and as the year came to a close, I prepared to brew my next batch. I have very much enjoyed the tastings from my Lambic #2, so I decided to stick with the same basic recipe, and to repitch the culture. However, one thing I did do differently was the mash. Last time, I did a fairly elaborate mash with raw wheat that I had to0 gelatinize. As this year I had family in town, and my wife was working on several projects in the kitchen, I knew I wanted this to be simpler, as I could not compete for space for long periods of time on the stove, so I went with flaked wheat, which is still raw wheat just pre-gelatinized by the process of manufacturing it, and did a simple infusion mash at high temps for 45 minutes to try to leave it very dextrinous and starchy. I also pulled out 1/2 gallon of the thin mash about 15 minutes in, and quickly brought it to a boil to denature any enzymes, and added that to the kettle, to try to preserve starches for the bugs. This was much quicker and simpler, and I hope to have similarly favorable result with this simpler technique. A word on the hops, about 18 months ago, my local homebrew store had a bunch of low alpha french hops they were trying to get rid of, so I purchased about 6 oz, put them in a paper bag, and stuck them on a shelf in my basement. My hop aging calculator had them down to about 1.5% alpha, so that is what I used. I also used up pilsner malt I had left over from prior recipes. Here is the recipe below:
4.00 lb Wheat, Flaked (1.6 SRM)
3.25 lb Pilsner — Best Malz (1.5 SRM)
3.00 lb Pilsner — Briess (1.0 SRM)
2.00 oz Aged Strisselsplat [1.50 %] (60 min) Hops 10.5 IBU
4.00 oz Malto-Dextrine
A single infusion mash was done at 158F, and I pulled off 1/2 gallon as stated above 15 minutes in. I also batch sparged with 175F water, to try to wash out as much of the starch and get some of the tannins from the grain. I stirred this up quite a bit, and sparged quickly, so the wort was very cloudy, which is what I was looking for. The maltodextrine and the hops were added at the start of the boil. I ended up with 5.25 gallons with an OG of 1.050. I cooled it off, and pitched in some slurry from Lambic #2. It is already starting to ferment at less then 24 hours, so I doubt I will add any fresh saccharomyces to the mix.