Lambic

Yield: 54 Servings

Measure 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
\N \N Wyeast 1007 (German Ale)
\N \N Yeast
\N \N Pediococcus damnosus
\N \N Culture
\N \N Brettanomyces bruxellensis
\N \N Culture
1 teaspoon Yeast nutrient
¾ cup Dextrose (priming)

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

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