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Old 12-10-2012, 06:05 PM   #1
lostfish
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Jan 2011
yv, california
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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?

 
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Old 12-10-2012, 08:30 PM   #2
Bensiff
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Mar 2008
, Washington, the state
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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.

 
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Old 12-10-2012, 08:44 PM   #3
lostfish
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Jan 2011
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I plan on doing a turbid mash with about 33% raw wheat. Do you think this will be ok?

 
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Old 12-10-2012, 08:58 PM   #4
Bensiff
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Mar 2008
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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.

 
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Old 12-10-2012, 09:03 PM   #5
giligson
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Oct 2008
Vancouver Area - Canada
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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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Old 12-10-2012, 09:07 PM   #6
lostfish
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Jan 2011
yv, california
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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.

 
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Old 12-11-2012, 03:43 PM   #7
levifunk
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Feb 2012
Madison, WI
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Quote:
Originally Posted by giligson View Post
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.
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.
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Old 12-11-2012, 08:30 PM   #8
BenWillcox
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May 2012
Tulsa, OK
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Quote:
Originally Posted by levifunk View Post
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.
I couldn't agree more. The whole "plambic" thing is just silly.

 
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Old 12-12-2012, 02:04 PM   #9
AmandaK
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Feb 2010
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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?
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Old 12-12-2012, 04:51 PM   #10
CadillacAndy
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Oct 2011
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Quote:
Originally Posted by levifunk

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