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.
E-Z Lambic
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
83% efficiency
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?
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4 comments:
Great guide! I've been looking for a good lambic recipe to cut some corners with. Sadly don't live in the Sienne either.
Not that I'm an expert on turbid mashing, but from what I've read I've yet to see a benefit that you can get from it that can't be gained from a regular step-mash where you toss some refined white flour into the boil, or into the mash at mash out (perhaps decocting it into the mash for the mash-out?). While there's a million ways to consider doing it, they all have the same result where you'll get the long-chain starches and proteins that a turbid mash would provide with much less effort. Perhaps boiling up some flour and tossing it into the beer later might provide some long-term food for the yeast.
Do you have any Captain Lawrence Sours lying around? Cuvee or Rosso have some really nice notes. Although Scott recently told he he doesn't intentionally include any pedio, he does most of the souring with lacto before pitching the ale yeast.
1) Thanks, I hope it helps, and I think it will make a great lambic, but I won't know for at least a year. Check out the Mad Fermentationist blog or Babblebelt homebrew forum for more info.
2) I spelled "Sienne" wrong! It should be Seine. I knew it, just didn't feel like looking it up at the time.
Jolly Pumpkin beers make great dregs.
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