Lambic Barrel Recipe

[imark]

Guys, March 8th brew day schedule to fill the LBLB:

Batches of 22L, 33L, and 44L as specified by Tube here: http://www.nationalhomebrewclub.com/forum/index.php/topic,4806.msg74194.html#msg74194

Recipe is 2:1 Pale:Wheat + a 60min addition of debittered old noble hops of your choice and a 2hr boil. We have the 'special' culture which will be pitched in primary and fermentation will be done in the barrel.

I recommend using the following wyeast lambic mash schedule:

22L batch:

• Dough in 1.76kg Wheat and 0.352kg Pilsner (2 Row) UK (2.0 EBC) and 8.91L @60C
• Increase to 100C, and hold for ~30min
• Add remaining 3.168kg malt and 2.97L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
• Sparge with 19.4L water at 95C

~55g hop addition @60min

33L batch

• Dough in 2.64kg Wheat and 0.528kg Pilsner (2 Row) UK (2.0 EBC) and 13.365L @60C
  
• Increase to 100C, and hold for ~30min
  
• Add remaining 4.752kg malt and 4.455L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
  
• Sparge with 27.1L water at 95C
  

~85g hop addition @60min

44L batch

• Dough in 3.52kg Wheat and 0.704kg Pilsner (2 Row) UK (2.0 EBC) and 17.82L @60C
  
• Increase to 100C, and hold for ~30min
  
• Add remaining 6.336kg malt and 5.94L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
  
• Sparge with 34.8L water at 95C
  

~110g hop addition @60min

[Dodge]

For those that may have an issue following the above mash Schedule, here is an alternative done by mashing all the grain with as little water added at dough in to allow boiling water to be added at each step to achieve the desired temp. (this is because most may have a standard size mashtun coolerbox)

step mash like following
Dough in at 45c for 15min
Rest at 50c for 15 min
Rest at 65c for 45min
Rest at 70c for 30 min
Mash out  76c and sparge with 88c water

[imark]

I saw what may be a useful tip in this months Zymurgy...

If you don't have aged hops you can cheat by baking in the oven on parchment paper @71C for 6 hours.

[imark]

We can get by on that but we could use up to 2-2.5kg imo.
Imagine the smell in the kitchen 

[irish_goat]

I have 500g of pretty old looking Columbus if you'se want them. Can bring them to Dublin this Sunday.

[lordstilton]

Is that grain bill weight correct? What OG do you expect? Should the pilsner be 0.352kg for a 22l batch?

[imark]

Is that grain bill weight correct? What OG do you expect? Should the pilsner be 0.352kg for a 22l batch?

Don't forget step 3

[lordstilton]

D'oh

[Rossa]

What's the og?

[imark]

Conservative estimate would be in the mid 1.050's. I've read the wyeast mash schedule I set out can acheive very high efficiency (~90%)

[imark]

So which mash schedule are people using?
imark: wyeast mash
Dodge: step infusion mash

[mcgrath]

I'd say step. I can't see how I can achieve 100 degrees in the mashtun.

So which mash schedule are people using?
imark: wyeast mash
Dodge: step infusion mash

[imark]

I'll be doing it in kettle and transfer to mash tun for the 2hr rest at 70C. Only way to do it.

[mcgrath]

I guess you've a gas burner? Don't think my electric elements would survive that method.

[Dodge]

Since I have kettle elements in the boiler I'm confined to using the step mash. I wouldn't want to try and end up scorching the grain and carry over any off flavours. Those on gas would find it easier or I'd the element is not in direct contact with the grain.

If you had a coil placed in the mashtun and could run boiling water through it from a boiler that would work?