Lambic with turbid mash- Sparge? Any input is welcome.

Planning on doing a 10 gallon lambic with a turbid mash. I know beersmith does not function to figure out the amount a mash and sparge water needed? anyone have an easy place to calculate? Im going to brew with 19lbs of grain plus 1lb of rice hulls since Im using 8lbs flaked wheat. Anyone have any hints or tips for this brew project? Im using Mad fermentationist's site for the plan/basis so far.

 

I read this too. I did part one yesterday and will do the boil this eve. From start to finish it took about 6hrs total with all the mash changes, rests and sparging. I can say I was exhausted after just this part. I will post my notes etc when I do. I used a recipe from Wild Brews using Cantillon's lambic recipe and had to hand figure out the water amounts of water because its all in percentages in the book.

 

Lambic
10 gallon recipe brewed 6/26-6/27/13
Recipe:
15# Weyermann Pilsner Malt
8# Flaked Wheat
1# Rice Hulls
Total-- 23lbs (Rice Hulls do not count towards grain total- only to prevent stuck mashes).
Yeast- Lambic blend along with dregs from Allagash Coolship Red+ FV13, Petrus- Barrel Aged Pale Ale and Oud Bruin, Bruery/Cigar City Marron Acidifie (Flanders Oud Bruin)
Total H2O used 18 gal
OG preboil- 1.045
OG-
Turbid mashed according to Cantillon's brew schedule (Wild Brews by Jeff Sparrow pg 141)
Used 2 Qts per lb of grain = 46 Qts (11.5 gal)

1. Dough in for 113 degrees with 9.2 Qts(2.5 Gal). Water 156 degrees- hit 111 degrees
2. Add 20% mash water (2.5Gal) @212 to achieve 126 (hit 134) rest 15min
3. Remove 1/3 water(1.75 Gal/7Qts) heat this to 190 and hold(sat at 196)
4. Add 1.75gal(7Qts) @212 to raise to 149 (hit 147) rest 45 min
5. Remove 50% liq (2.5 gal or 10Qts) add to kettle heat and hold 190
6. Add 1.75 Qts(7Qts) @212 to raise temp to 162 (hit 167) rest 30 min
7. Transfer most of Liquor (2.25 gal or 9Qts) to primary kettle and heat
8. Add kettle back to mash which raises to 172 (hit after stirring it in) rest 20min
9. Vorlauf
10. Sparge with 190degree water until gravity less than 2 P or 1.008 (sparged with rest of my water 6.5Gal)
11. Ended with 13.5 Gal Wort (all I could fit in my kettle without a boil over

More to follow going to split it into 4 gal on cherries, 4 gal on raspberries and 2 gal will be saved for a gueze.

 

Boil-3hrs hops added at start of boil
8oz of aged Williamette hops- whole leaf from 2008

 

I took pics throughout and will be posting them at some point too.