This is my first try of brewing a lambic beer. (I aim at brewing a geuze, but I need a straight lambic beer at first for that. ) I call this one "pretty straight" since the only one type of bret. yeast has been added. Using the mixed one from Wyeast might be better.
Added the following bret. yeast at secondary:
WLP653 Brettanomyces Lambicus.
Mashing Scedules was as follows:
Protein rest at 50C for 15 min.,
Saccharification rest for beta amylase at 65C for 45 min.,
Saccharification rest for alpha amylase at 70C for 30 min.,
Mash-out at 76C for 15 min.
Used an aged hop (available in the market).
Brewed on 6/20/11. The OG was 1.060. Racked to the secondary on 7/11/11. The beer will be rested at secondary for a year, at least.