• Favorite
  • Discuss
  • Subscribe
Connect
Pretty Straight Lambic

Pretty Straight Lambic

Straight (Unblended) Lambic : All Grain : 19.50 L

bear2bear

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.

July 12, 2011 at 01:00am

5.0/5.0 1 rating

Ingredients (All Grain19.50 L)

  • 3.1 kg German 2-row Pils

    German 2-row Pils

  • 1.55 kg German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 0.15 kg Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 85 g Willamette - 0.0 AA% whole; boiled 90 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Oak Wood Chips - At secondary. (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • 0.5 tsp Wyeast Nutrient - Boil for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Notes

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.

Style (BJCP)

Category: 17 - Sour Ale

Subcategory: D - Straight (Unblended) Lambic

Range for this Style
Original Gravity: 1.052 1.040 - 1.054
Terminal Gravity: 1.005 1.001 - 1.010
Color: 3.3 SRM 3 - 7
Alcohol: 6.1% ABV 5.00% - 6.50%
Bitterness: 0.0 IBU 0.00 - 10.00

Discussion

bear2bear

Bottled and Tasted

2012-08-24 7:44am

Oak chips were added to the secondary fermenter. They were removed when the beer was moved to the 3rd fermenter on October 24,2011. The beer was bottled without carbonation, on August 24,2012. I tasted the beer right away. It tastes good! Surprisingly well-balanced, no harsh sourness. All characteristics of lambic such as a fruity aroma and sweet and sour note are there. Very very easy to drink. When I tasted on October 24, 2011, it had a rather intense sour taste, and the aroma was closer to that of a vinegar. I don't feel much of the oak characteristics, though. I should have left them in the fermenter instead of removing them.

Post a Comment

Subscribe to this discussion.