Schuylkill Lam­bic

Craft Beer & Brewing Magazine - - Recipes In This Issue - Josh Weik­ert


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.058 FG: 1.007 IBUS: 0 ABV: 6.2%


4 lb (1.8 kg) Pil­sner liq­uid malt ex­tract (LME) 4 lb (1.8 kg) Wheat LME


3 oz (85 g) Deb­it­tered (Lam­bic) hops at 90 min­utes


Wyeast 1007 Ger­man Ale Wyeast 3728 Lam­bic Blend


Run about 5 gal­lons (19 l) cool water into your ket­tle and add heat. When the water is warm, re­move from the heat, add the LME, and stir un­til dis­solved. Top up as nec­es­sary with water to ob­tain 6 gal­lons (23 l) of wort. Boil for 90 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly be­low fer­men­ta­tion tem­per­a­ture, about 65°F (18°C). Aer­ate the wort with pure oxy­gen or fil­tered air and pitch the Ger­man Ale yeast. Fer­ment at 66°F (19°C) for one week, then pitch the Lam­bic Blend (or a grown-up com­mer­cial-bug cul­ture). Trans­fer the fer­men­tor to a tem­per­a­ture-sta­ble lo­ca­tion be­tween 62 and 80°F (17–27°C), with an ideal tar­get of 68°F (20°C). Within a few weeks, a pel­li­cle will form; sev­eral months later, it should break up and drop into the trub at the bot­tom of the fer­men­tor. At one year, bot­tle or keg the beer, but don’t car­bon­ate—lam­bics should be served still, but a small de­gree of pétil­lance (light sparkling) may de­velop over time.


Be pa­tient with your Lam­bics. Wait the full year to help en­sure that the bugs have had suf­fi­cient time to con­sume the avail­able sug­ars and de­velop their fla­vors. If you have even more pa­tience, set aside a por­tion of your fin­ished Lam­bics each year so that you can then blend them to your lik­ing in a Gueuze.

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