26th Brew – Lambic (Part Deux) – Jan 30, 2009

When the new year rolls around you know that its time to pull out the un-malted wheat and the stuykmanden to make the dextrinous turbid wort that the bugs so love to chomp on. Yes, its lambic time. Since the successful growth of our first lambic was proven to be promising, it is only fitting that we continue towards our quest for a gueuze and additional sour goodness.

Just like last time we will be sticking to a traditional turbid mash with at least 40% of un-malted wheat and traditional procedures, including the stuykmanden. The major difference this time is we will probably be starting with a bit more water in the beginning to ensure that the mash goes above the the temperature probe (our major issue the last time). My plan is to pitch the White Labs sour blend (WLP655) just like last time, one vial per carboy, minus the extra saccharomyces vial from last time. I’m thinking last time I may have pitched a bit too much sach into the each carboy leaving less for the bacteria, but who knows I may change my mind. I don’t have all the details yet, but I will be working on the recipe and procedures in the coming days. I have about 4-5 references that need to be re-read so that they are fresh in my mind, so plenty to do.

We plan to have many a lambic to sample. This should be excellent preparation for this years Belgian Fest which is on Feb 12th this year. Currently on the list:

• Last years lambic. A little taste from each carboy hopefully
• Iron Hill Lambic De Hill
• Iron Hill Kriek De Hill
• Iron Hill Framboise De Hill
• Lindemans Framboise (for those sour challenged)
• And a few more to be selected classics. Probably a Cantillion and Drie Fontinen

With any luck we may even have some semi mature Old Ale from the last brew. Hope you can make it.

Cheers!