lostfish

Recipes 

Does anyone see any issues with using basic US brewers malt for a base in a lambic style ale, other than being nontraditional? My thinking is that any flavors provided by the malt will be destroyed royally over the next few years. Thoughts?

Bensiff

Recipes 

Don't make a fermentable wort if you do go that way...yeah the flavor of the grain coming through won't be much an issue...but, the point of a cereal mash is to leave a bunch of starches behind that the sacc won't eat leaving plenty of food for the pedio, lacto, and brett.

lostfish

Recipes 

I plan on doing a turbid mash with about 33% raw wheat. Do you think this will be ok?

Bensiff

Recipes 

I think you will be fine...I don't have my Wild Brews handy with me to reference...but, that should provide plenty of starch for the bugs to chew on.

giligson

Recipes 

Sounds good.
Remember any "lambic" is actually a pLambic (pseudo lambic) - so go ahead and get creative. Its more the bugs than the malt that get to "shine" in lambic.
If you are trying to win competition, the only thing I would avoid is too much dark malts.

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lostfish

Recipes 

Thanks guys. No dark malts in this recipe. Just 2 row/wheat. Brewed up another one a few months back that got ~5% C40 with the wheat and pils, but I want something lighter this go around.

levifunk

Recipes 

I hate the term pLambic. Such a silly term. Lets stop using that. If you're doing a turbid mash with ~30% wheat, you are making a lambic. If not, there is no reason do be doing such things.

__________________
In Carboys:
-Minimalist Lambic
-Cider Keeve

In Barrels:
-Pilot Lambic
-O'so Lambic b1 (x14)
-O'so Lambic b2 (x13)
-Natural Cider
-Farmhouse Cider

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BenWillcox

Recipes 

I couldn't agree more. The whole "plambic" thing is just silly.

AmandaK

Recipes 

Hell, I make lambics with 50% Light DME, 50% Wheat DME and a dash of maltodextrin. I can't imagine two-row being any worse that that!

I also agree with the pLambic thing - do people make pKolsch?

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

cadillacandy

Recipes 

Yes. Yes. I'm glad someone said it.