STYLE: Sour Ale

OG RANGE: 1.040 – 1.054
FG RANGE: 1.010 – 1.013
IBU RANGE: 0 – 10
COLOR RANGE: 3 – 7

GRAINS
Gambrinus Pilsner Malt
Amount (lbs): 3.401925

US Flaked Soft Red Wheat
Amount (lbs): 2.267950

MASH
Lambic Mash (Jamil) @ 15.000000 min

BOIL TIME: 90

HOPS
Aged Hops
Amount: 0.085050 @ 90
90 Min From End

YEAST
Wyeast 3278-Belgian Lambic Blend
Attenuation: 84.656662

PRIMARY TEMP (C): 20.000000

NOTES: This is also the Gueze and Fruit Lambic recipe, for a Gueze, blend 3 different years.

For Fruit Lambic try addings 5lbs of Raspberries to 2.5/gallons of base beer. Let sit on fruit for 3 to 6 months.