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Mean Ghost Blueberry Lambic
Fruit Lambic • All Grain • 4.5 gal
Brewing this the first weekend in June. This shall be my masterpiece!
May 8, 2006 pm 05:10pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4.5 gal)
- 7 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 4.5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 2 oz
Hallertau - 0.0 AA% whole; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 0.0 AA% whole; added dry to secondary fermenter
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 3 lb
Organic Wild Bluberries - (omitted from calculations)
Organic Wild Bluberries
-
Wyeast 3278 Belgian Lambic Blend™
Wyeast 3278 Belgian Lambic Blend™
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Notes
Ignore yeast listed above... left outside for 3 days w/ cheesecloth over bucket... then added Saccharomyces Cerevisiae (dry yeast)... Racked to 2ndary & Brettanomyces Lambicus & Brettanomyces Bruxellensis added after 2 months. 10 year old aged Hallertau hops used. Blueberries also added to the seconary. Age for 1 year. Turbid mash SLOPPILY followed (a friend & I made this at a hombrew party/cookout I hosted, we got a little drunk, what can I say?).
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: F - Fruit Lambic
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.040 - 1.060 |  |
| Terminal Gravity: | 1.006 | 1.000 - 1.010 | |
| Color: | 4.8 SRM | 3 - 7 | |
| Alcohol: | 7.2% ABV | 5% - 7% | |
| Bitterness: | 0.0 IBU | 0 - 10 | |
Discussion
Smells pretty sour already
2006-07-18 8:34pm
Must be that Cape Cod wild yeast strain HaHaHa! I've got my fingers crossed on this one.
Lookin' pretty funky!
2006-08-14 5:24pm
Cut & paste this link & see for yourself! http://img.photobucket.com/albums/v173/gg_burger/PICT0299.jpg
Recipe Followup?
2009-08-03 10:20pm
How did this turn out? I'm looking into brewing a lambic, but I'm not sure I'm gutsy enough to leave it open to wild bacteria. Will probably just use the wyeast strain. Also, did you boil for the typical 3 hours like usual lambics?
he dumped it out
2009-10-07 4:55pm
last time i went to "Fartknockers" house, i was asking him about this brew, and he said he saw fuzzy green mold on top and decided there was probably a little too much "bad bacteria" in it, and he dumped out. after like 2 years of aging. seriously a shame
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