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.