Lambic
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | 2-row Pale Malted Barley |
| ½ | pounds | Brewers' flaked wheat |
| ½ | pounds | Crystal malt |
| 1 | ounce | Chinook hops |
| 1 | ounce | Willamette hops |
| 1 | ounce | Northern Brewer leaf hops |
| Wyeast 1007 (German Ale) | ||
| Yeast | ||
| Pediococcus damnosus | ||
| Culture | ||
| Brettanomyces bruxellensis | ||
| Culture | ||
| 1 | teaspoon | Yeast nutrient |
| ¾ | cup | Dextrose (priming) |
Directions
Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces. Marvelous! Crystal clear, with a pale amber color. A marvelous fruity aroma, with a distinctive Brettanomyces tang. Sour, but not excessively so, nutty, fruity, with a sort of "old leather" note.
Apple-like finish. Original Gravity: 1.056 Final Gravity: 1.015 Primary Ferment: 12 days Secondary Ferment: 9 months Recipe By : Martin A. Lodahl File