📝 About This Recipe
Hailing from the Pajottenland region of Belgium, Lambic is a marvel of ancient brewing where science meets serendipity. This spontaneously fermented ale offers a complex, tart profile with notes of green apple, hay, and a distinct 'funk' that evolves over years of aging. It is a true labor of love, utilizing raw wheat and aged hops to create a dry, refreshing masterpiece that stands as the champagne of the beer world.
🥗 Ingredients
The Grist (Grain Bill)
- 6.5 lbs Belgian Pilsner Malt (Premium quality, floor-malted preferred)
- 3.5 lbs Raw Soft Red Wheat (Unmalted for authentic protein haze and body)
- 1 lb Rice Hulls (To prevent a stuck mash during the turbid process)
The Hops
- 4 oz Aged Noble Hops (Sazz or Hallertau) (Must be aged 2-3 years until cheesy aroma fades to a hay-like scent)
Water & Microbes
- 8-9 gallons Brewing Water (Treated to remove chlorine; moderately hard water is ideal)
- 1 vial/pack Lambic Blend Culture (Containing Saccharomyces, Brettanomyces, Pediococcus, and Lactobacillus)
- 2 oz Oak Cubes (Medium toast French oak to simulate barrel aging)
👨🍳 Instructions
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1
Begin the 'Turbid Mash' by mixing your crushed pilsner malt, raw wheat, and rice hulls with 2.5 gallons of water at 113°F (45°C) to rest for 15 minutes.
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2
Gradually add boiling water to reach 136°F (58°C). Hold for 15 minutes. This complex mashing schedule extracts the starches needed for long-term fermentation.
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3
Withdraw about 1 quart of the cloudy liquid (the turbid portion) from the top of the mash and heat it to 180°F (82°C) in a separate pot to stop enzymatic activity.
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4
Increase the main mash temperature to 150°F (66°C) for 30 minutes, then withdraw another 1 gallon of turbid liquid and add it to your separate heating pot.
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5
Bring the main mash to 162°F (72°C) for 30 minutes. Finally, return all the heated turbid liquid back into the main mash tun to reach a final mash-out temperature of 170°F (77°C).
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6
Sparge (rinse the grains) slowly with 190°F (88°C) water until you have collected approximately 6.5 gallons of wort in your boil kettle.
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7
Bring the wort to a vigorous boil. Add the 4 ounces of aged hops immediately. These provide preservative qualities without adding bitterness.
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8
Boil for a full 90 to 120 minutes. This long boil is essential for protein coagulation and slightly caramelizing the complex sugars.
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9
Cool the wort to 65°F (18°C) using a wort chiller. In traditional Pajottenland brewing, this would happen in a 'coolship' open to the night air, but for homebrewing, we use a controlled chill.
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10
Transfer the cooled wort to a sanitized glass carboy or plastic fermenter. Aerate the wort thoroughly by shaking or using an oxygen stone.
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11
Pitch your Lambic blend culture and add the oak cubes. Seal with an airlock filled with sanitizer.
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12
Store the fermenter in a dark place at 65-70°F (18-21°C). Allow the beer to ferment and age for at least 12 months, though 18-24 months is superior for flavor development.
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13
Once the gravity is stable and the flavor profile is pleasantly tart and complex, bottle the beer with priming sugar to achieve high carbonation.
💡 Chef's Tips
Patience is your most important ingredient; do not rush the aging process as the Brettanomyces needs time to 'clean up' and produce esters. Ensure your hops are truly aged; fresh hops will make the beer too bitter and inhibit the beneficial bacteria. Avoid opening the fermenter frequently to prevent oxygen exposure, which can lead to excessive vinegar flavors (acetic acid). If the beer develops a 'sick' oily appearance (pedio sickness) around month 4, do not panic; this is normal and will disappear with time. Sanitation is critical for the equipment used before pitching the culture, but once the wild blend takes over, the low pH will protect the beer.
🍽️ Serving Suggestions
Serve chilled in a narrow flute or a traditional stemmed 'tulip' glass to concentrate the aromas. Pair with creamy, pungent cheeses like Brie or a sharp Blue cheese to balance the acidity. Enjoy alongside fresh mussels steamed in white wine and garlic. Serve as an aperitif with salty snacks like Marcona almonds or green olives. For a traditional treat, serve with a slice of dark rye bread topped with pottekaas (white cheese and herbs).