Thursday, November 11, 2010
I brewed up my first ever batch of lambic yesterday, unless you are one of those people who doesn't consider it a real "Lambeek" unless you do a turbid mash and live in the Sienne valley, in which case I guess I did a pLambic. Close enough for me, all I know is I'm not going to spend my day off from brewing by brewing an even more time-consuming homebrew. I kept this as simple as I could! Not sure what my future plans will be for this beer, other than I want to bottle-condition it straight or blended, but not with fruit, and that I would like to pitch in some commercial dregs later on down the line.
It was a fun brewday, Ryan and a friend came over to check it out and keep me company. We had some great sour ale on tap (the kriek) and also the Rye pale ale, which is a good, very drinkable beer, but it doesn't have the flavor impact I would like (need to add a bunch more hops).
I don't see why it would be necessary to even do a protein rest when brewing a lambic this way. I didn't, because the pilsner malt has plenty of diastatic power to convert the wheat flakes. Any cloudyness or starchyess is going to be taken care of by the bugs in the next year or so.
Recipe is for 7 gallons pre-boil, 5.8 gallons post-boil, all grain
O.G. 1.058 F.G. ABV IBU's ???-low.
6.5 lb. Weremann pils
5 lb. flaked wheat
.5 lb. rice hulls
72 gr. homegrown Cascade hops (aged 2 years at room temp in a paper bag) 90 minutes
Mash: 4 gallons + 3 gr. CaCl + 1 gr. Gypsum
158 for 1 hour, fell to 154
Sparge 5.25 gallons, same water additions as mash
Boil 90 minutes
chill to 60, aerate by shaking and pitch:
1 pack Wyeast Lambic blend
1 pack Scottish ale yeast
(Thanks Owen who works for Wyeast for the yeast packs! Both these packs were 3 months old by the time I pitched them which is why I used a clean ale yeast too.)
Primary ferment at 68ish
12/14/10 Racked to secondary (corny keg). 1.019. Already developing some sourness and wonderful funk/barnyard/goat sweat character.
See? E-Z brewday. Just what you want for a beer where all the important stuff happens during the year-plus fermentation.
Any suggestions from lambic brewers for commercial dregs to throw in? My obvious choices would be Drie Fonteinen & Cantillon. Others?