Brewing Lambic: Difference between revisions
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==Brewing== | ==Brewing== | ||
===Raw Ingredients / Preparation=== | ===Raw Ingredients / Preparation=== | ||
Today's modern lambic is brewed using a grain bill of roughly 30% raw (ungerminated) wheat and 70% malted barley. Different breweries sue slightly different ratios for their own unique recipes. In most cases, both the wheat and the barley are coming from Belgian or German farms. | Today's modern lambic is brewed using a grain bill of roughly 30-40% raw (ungerminated) wheat and 60-70% malted barley. Different breweries sue slightly different ratios for their own unique recipes. In most cases, both the wheat and the barley are coming from Belgian or German farms. | ||
Another important ingredient is the hop. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic. | Another important ingredient is the hop. Traditionally, hops containing low amounts of alpha acids are aged for anywhere between a year and three years; although some bales of hops wind up aging much longer. The hops are typically stored in an environment where they are susceptible to drastic temperature changes, such as an attic. | ||
===Mashing=== | ===Mashing=== |