I try to brew up a Lambic style beer every 6 months or so but I’m not always successful 🙂 . I liked how my last lambic turned out so I did a similar beer but I got my hands on East Coast Yeast ECY01 so I used that for primary fermentation.
Recipe Info
Recipe: lambic 3v 2
Style: Lambic 23D BJCP 2015
Date: 10-26-2017

	Recipe	Guideline Min	Guideline Max
OG	1.050	1.040	1.054
FG	1.011	1.001	1.010
Color	5.3	3.0	7.0
ABV	5.1	5.0	6.5
IBU	2.0	0.0	10.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 32.0 F
Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.95 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables

Weight	% by Weight	Name	Yield	SRM
9.750 Lb	74.0 %	Pilsner (Weyermann)	80.0	1.8
1.500 Lb	11.0 %	Flaked Oats (Briess)	70.0	2.5
1.500 Lb	11.0 %	Wheat – White Malt (Briess)	85.0	2.3
0.500 Lb	4.0 %	Aromatic Malt, Belgian (Castle)	78.5	38.2

Hops

Weight	Name	AAU	Time	Use	IBUs
0.15 Oz	Hallertau	4.5	60 mins	Boil	2.0

Yeast

Amount	Name
1.000 unit	BugFarm East Coast Yeast ECY01

Misc

Amount	Name	Time	Use
0.500 tsp	Yeast Nutrient (Wyeast)	10 mins	Boil

Water
Predicted Mash Ph: 5.45

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	30	24	30
Mash	72	3	21	92	96	30
Sparge	87	3	21	106	112	30
Final	126	5	33	157	164	48
Target	75	0	0	0	0	0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.141 G
Percent RO / Distlled: 0 %
Water Used: 6.141 G
Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 4.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G
Sparge Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
Notes
Mash at 156f for 60 mins
168f 10 Min’s
Cool to 65f and pitch