Red Hed Lambic

Brewer:	Jim Lanning		Email:	ozricofpsyth@geocities.com
Beer:	Red Hed Lambic		Style:	Belgian Fruit Lambic
Type:	Extract w/grain		Size:	3 gallons
Color:	13 HCU (~9 SRM)		Bitterness:	19 IBU
OG:	1.067		FG:	1.015
Alcohol:	6.7% v/v (5.2% w/w)
Water:	Filtered spring water. 1 tsp. Gypsum at beginning of boil.
Grain:	1.5 lb. Belgian pale 1 lb. Flaked wheat
Steep:	Steep grains @ 150º for 30 min. in 1 Gal. water. Sparge @ 170º with 1/2 Gal. water.
Boil:	60 minutes	SG 1.133	1.5 gallons
	2 lb. Pale malt extract 2 lb. Light dry malt extract
	Add 1/2 tsp. Irish Moss last 30 min.
Hops:	1 oz. Fuggles (5.1% AA, 30 min.) 1/2 oz. Saaz (3.1% AA, 30 min.) 1 oz. Saaz (3.1% AA, 10 min.)
Yeast:	Wyeast Belgian Abbey 1214
Log:	Primary ferment 14 days. Secondary-add 2 lbs. fresh pureed raspberries. Ferment 10 days. Bottle and age 60 to 90 days.
Carbonation:	2.6 volumes	Corn Sugar: 2.65 oz. for 2.8 gallons @ 70°F

Recipe posted 08/12/00.