|7 lb||Belgian - Pilsner||37||1.6||53%|
|4 lb||Flaked Wheat||34||2||30.3%|
|2.20 lb||Rice Hulls||0||0||16.7%|
|1 oz||Aged Hops||Pellet||1||Boil||90 min||4.2||100%|
|1 oz||Aged Hops (Pellet)||4.2||100%|
|4.13 gal||Single Infusion||Infusion||152 °F||120 min|
|5.35 gal||Batch Sparge||Sparge||170 °F||5 min|
|Starting Mash Thickness: 1.5 qt/lb|
|1 tsp||Irish Moss||Fining||Boil||15 min.|
|4.55 g||Calcium Chloride (dihydrate)||Water Agt||Mash||1 hr.|
|4.63 g||Gypsum||Water Agt||Mash||1 hr.|
|0.44 g||Chalk||Water Agt||Mash||1 hr.|
|0.61 g||Magnesium Chloride||Water Agt||Mash||1 hr.|
|41.02 ml||Phosphoric acid||Water Agt||Mash||1 hr.|
|8.63 ml||Phosphoric acid||Water Agt||Sparge||1 hr.|
|Wyeast - American Ale 1056|
|White Labs - Brettanomyces Lambicus WLP653|
|CO2 Level: 2.0 Volumes|
Add 1lb for every 5 lbs of malt to help with heat distribution.
Protein rest (122-131F 15 min)
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.
Pilsner malt protein rest (122-131F 15 min)
Dough-in at 113◦F for 15 minutes
113◦F for 15 minutes
122◦F for 15 minutes
149◦F for 45 minutes
158◦F for 30 minutes
Mashout at 169◦F
Sparge with 190◦F water
After one week, add lambic culture. A thick mat will form on the surface of the beer (pellicle). About a year later, the pellicle will fall back into the beer and it will be ready for packaging or mixing to make a gueze.
Condition at least 4 weeks.
Serve uncarbonated. If you wish for some carbonization, it should be minimal.
NOTES for Gueuze:
Gueuze is a blended beer, made by mixing portions of young and old lambics to create the best complexity and balance of the individual beers. It is also highly carbonated, whereas lamics are uncarbonated. The blending process relies on skill to create that magical experience of flavors, aromas and textures.
Once you have small-scale blending measurements, step it up to the full size. Add priming sugar and champagne yeast to carbonate the beer to approximately 4 volumes. If you decide to bottle it, use caution and champagne-type bottles that can handle the pressure.
NOTES for Fruit Lambic:
This shouldn’t be a sweet beer. A great fruit lambic depends on a great base lambic. To make a fruit lambic, make a straight lambic or gueuze and add fruit to the beer after the primary sugars have been consumed. The yeast and bacteria will consume the sugars in the fruit. The decision about the type of fruit and how much fruit to add is best made after tasting the beer.
Traditional lambic fruits are tart cherries, raspberries or Muscat grapes. However, it is possible to use other fruits with tart, aromatic characteristics.
It is hard to put too much fruit in a fruit lambic. For the first one, try 5lbs of respberries per 2.5 gallons of base beer. Once you have added the fruit, let the beer sit on the fruit for 3 to 6 months. You might need to do some blending to reach the right flavor (i.e. gueuze).
Once the fruit has been consumed, add priming sugar and champagne yeast to carbonate the beer to approximately 4 volumes. If you bottle it, us caution and champagne-type bottles that can handle the pressure.
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