Beer Forum

I am eager to brew my first lambic and am ready to go. The only problem is that I will not be able to perform all the necessary step infusions to replicate the style. JZ and others recommend the following to get the max fermentables/starches out the grains:

dough in at 113 for 15 min.
122 rest for 15 min.
149 rest for 45 minutes.
158 rest for 30 min.
169 mashout


I could probably complete 2 steps successfully without totally pissing myself off. Which of these steps would be most needed using Belgian pils and flaked wheat as grains? Probably the protein and saccharification rests?
Could I just do those two and maybe add 3 oz of maltodextrin for the brett/bacteria to consume over time ala the Steve Piatz method?
Or should I just scrap the all-grain idea, and brew with extract. If so, the lightest DME (which I would use) in the best proportions seems to be Briess Bavarian wheat (60% pils, 40% wheat). The only problem is that it is an 8 lovibond which seems rather dark for a lambic. Any suggestions?

brewinhard wrote:IAny suggestions?

You probably already brewed this (what did you do?), but a turbid mash would have been another option. I'm hoping to try one this fall:
Turbid Mashing

I forewent the entire mashing process (ala Steve Piatz) all together and boiled up some light DME and wheat DME with about a quarter pound of maltodextrin. I am definitely going to make another one soon and just let'em age. The first has a funky pellicle beginning after 2 months. If this style of making them works well then I will attempt the turbid mash or something close enough to it. I'll keep ya posted!