Lambic

[Tim Gregory]

Planning to finally brew my lambic next weekend.

40% flaked wheat
60% pilsner malt
About .5oz of saaz
Wyeast Rosalaire Blend

I'm looking at authentic mash schedules and the time commitment is scarring me. The wyeast turbid mash schedule is about 3 hours with a 3 hour boil.

Mash in raw wheat (25-50%), 2-Row malt (50-75%), and Crystal 60L (5% if desired) at 113oF and rest for 15 minutes.
Add 195°F water to the mash to raise the temperature to 126°F and rest for 30 minutes.
Add 195°F water to the mash to raise the temperature to 149°F and rest for 30 minutes.
Add 195°F water to the mash to raise the temperature to 162°F and rest for 30 minutes.
Heat mash to 172°F and rest 15 minutes.
Sparge at 172°F until kettle is full of ~1.036 gravity wort.
Begin boil. Add ~0.05lb/gal of aged hops at the beginning of the boil.
Boil for 3 hours or until a gravity of approximately 1.050.
Cool wort to 68°F and run it into an oak barrel.
Inoculate with Wyeast 3278 Belgian Lambic blend.
Ferment for up to two years. During this time, the cask can be topped up with fresh wort if any volume has been lost due to evaporation.
When the beer has reached the desired flavor profile, bottle and condition. This beer can be stored for years because of the low pH and the flavor can develop even more during this time.


Does anyone know a simpler option that will do the same thing/something similar?

[mr x]

Split days.

[BBrianBoogie]

Some people just do a single infusion and report pretty decent results. Mash on the high side to give the bugs some long chain sugars to chew on over a couple of years. FWIW, that schedule is a step mash, but not a turbid mash.

[Tim Gregory]

Oh yeah, you're right...