Zoc’s Traditional Lambic

Zoc’s Traditional Lambic

(5 gallons/19 L, all-grain)
OG = 1.045   FG = 1.008}
IBU = 10   SRM = 3   ABV = 4.8%

Ingredients
6 lbs. (2.7 kg) pale malt
2 lbs. (0.9 kg) malted wheat.
2 lbs. (0.9 kg) unmalted wheat
1 oz. (28 g) aged Styrian Goldings hops (60 min.)
Wyeast 3278 (Belgian Lambic Blend) or White Labs WLP 655 (Belgian Sour Mix 1) yeast
Wyeast 3335 (Lactobacillus buchneri) or White Labs WLP673 (Lactobacillus buchneri)|
Wyeast 5733 (Pediococcus damnosus) or White Labs WLP (Pediococcus damnosus)
Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis)
Wyeast 5151 (Brettanomyces claussenii) or White Labs WLP645 (Brettanomyces claussenii)
3⁄4 cup corn sugar (if priming)

Step by Step
Combine 2.5 gallons (9.5 L) of 168 °F (75°C) water with the crushed wheat and barley. Mix well and adjust the temperature of the mash to 153 °F (68 °C). Let the mash rest at 153 °F (68 °C) for one hour and then recirculate until the wort runs clear. Sparge with 168 °F (75 °C) water until you get 6.25 gallons (24 L) into the boil kettle, which will be boiled down to 5.25 gallons (20 L).

Add hops when the wort comes to a boil and boil for 60 minutes. After the boil is complete, proceed to chill the wort to below 80 °F (15 °C), and transfer the contents into your fermenter. I ferment my lambics in a 5-gallon (19-L) oak barrel, but if you do not have a barrel then feel free to use your traditional fermenter. Pitch your yeast and bacterial blend (which contain strains of Saccharomyces and Brettanomyces yeasts and the bacterial strains of Lactobacillus, and Pediococcus) and aerate wort.

Aging times can vary but allow it to remain in the fermenter at least a year. After my initial pitch of a yeast/bacteria blend on brew day, I pitch the Lactobacillus and Pediococcus bacteria into the fermenter at three months from the initial brewing date. I then allow the fermentation to continue. At eight months, I pitch separate starters of Brettanomyces bruxellensis, and Brettanomyces claussenii. I don’t perform a secondary transfer, but continue my fermentation in the original vessel.

After a year I like to pull monthly samples to taste how the beer is evolving. Bottle or keg when the taste is what you were shooting for. Bottles can be kept for years and flavors will continue to evolve as they are cellared.

Zoc’s Traditional Lambic

(5 gallons/19 L, partial mash)
OG = 1.045   FG = 1.008
IBU = 10   SRM = 4   ABV = 4.8%

Ingredients
4 lbs. (1.8 kg) golden light liquid malt    extract
2 lbs. (0.9 kg) malted wheat.
2 lbs. (0.9 kg) unmalted wheat
1 oz. (28 g) aged Styrian Goldings hops (60 min.)
Wyeast 3278 (Belgian Lambic Blend) or White Labs WLP 655 (Belgian Sour Mix 1) yeast
Wyeast 3335 (Lactobacillus buchneri) or White Labs WLP673 (Lactobacillus buchneri)|
Wyeast 5733 (Pediococcus damnosus) or White Labs WLP (Pediococcus damnosus)
Wyeast 5112 (Brettanomyces bruxellensis) or White Labs WLP650 (Brettanomyces bruxellensis)
Wyeast 5151 (Brettanomyces claussenii) or White Labs WLP645 (Brettanomyces claussenii)
3⁄4 cup corn sugar (if priming)

Step by Step

Place crushed wheat in a large grain bag. Heat 1.5 gallons (5.7 L) of water to 168 °F (75 °C) and submerge the grain in the water. Try to mix the grain so no dry pockets exist. Let the mash mixture rest at 153 °F (68 °C) for one hour. When the mash is complete, place the grain bag in a large colander and wash with 1.5 gallons (5.7 L) of hot water. Stir in the liquid malt extract and top off the kettle with water to get 6.25 gallons (24 L) of wort into the boil kettle. Follow the remainder of the all-grain recipe.