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Flanders Red Lambic Blender

This recipe was built to make an ale to blend with two batches of
Flanders Red Ale brewed in May and June of 2011. The 4 lbs. of raw
wheat, and the separate mash schedules were designed to leave extra
starches and fermentables in the wort. Note: Do not pop the raw wheat
grains in you mouth to crunch like you would with the malted barley--
unless you've got ceramic or steel teeth!

Brewer: wthoward Email: -
Beer: Flanders Red Lambic Blender Style: Belgian Lambic
Type: All grain Size: 5.5 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 19 IBU
OG: 1.047 FG: 1.006
Alcohol: 5.3% v/v (4.2% w/w)
Water: Filtered New Jersey water.
Grain: 4 lb. Weyerman FM Bohemian Pilsner
2 lb. Wereyman Cara Red 20L
3 oz. Franco-Belgian chocolate
4 lb. Rahr Raw wheat
Mash: 65% efficiency
Cereal mash (r 1:1.5) of raw wheat, .75 lb crushed pilsner, @ 1 cup
rice hulls--held at 98-113 degrees for 20 minutes, ramped slowly to
150-152 for 20 minutes, then to 157-162 and added to barley mash
(r 1:1.25) to step up from the 144-148 range to 157. Combined mash
held at 157 for 30 minutes; sparged slowly (1 hour) with 175-180
degree water. Used stove top for cereal, infusion type cooler for
barley.
Boil: 60 minutes SG 1.032 8 gallons
8 oz. Belgian candi sugar
Stove top brewing: Three kettles used, eventually combined into two. Rolling boil maintained throughout the hour.
Hops: .4 oz. Fuggles (4.75% AA, 60 min.)
.3 oz. Hallertauer (4.25% AA, 60 min.)
.4 oz. Kent Goldings (5% AA, 60 min.)
Yeast: Wyeast Lambic Blend # 3278, direct from smack pack to well-aerated wort. Active fermentation began in 9 hours in warming box, and fermentor moved to stable 70 degree location afterwards.
Log: Brewed 9/20/2012. Ale will be kept in a plastic fermentor bucket for the duration. It will lack the visuals of glass, but may allow some oxygen in to help with later fermentation cycles.

Recipe posted 09/21/12.