Lambic

Title:
Lambic

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     7 lb 2-row Pale Malted Barley


   1/2 lb Brewers' flaked wheat


   1/2 lb Crystal malt


     1 oz Chinook hops


     1 oz Willamette hops


     1 oz Northern Brewer leaf hops


          Wyeast 1007 (German Ale)


          Yeast


          Pediococcus damnosus


          Culture


          Brettanomyces bruxellensis


          Culture


     1 ts Yeast nutrient


   3/4 c  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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip