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Lambic Digest #0324
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Subject: Lambic Digest #324 (April 20, 1994)
Date: Wed, 20 Apr 1994 00:30:08 -0600
Lambic Digest #324 Wed 20 April 1994
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
beginner question (ROB THOMAS)
My first pLambic is going... (Martin Wilde)
1 new French Oak Cask Available SF/Bay Area ONLY (Doug DeMers)
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Date: Tue, 19 Apr 1994 11:03:11 +0200
From: thomasr at ezrz1.vmsmail.ethz.ch (ROB THOMAS)
Subject: beginner question
Hello all,
The time has finally come. I cannot resist any more. After several years
of brewing more "mainstream" beers, I want to brew a lambic. Having
said that, I've always wanted to, but never had the bugs and beasties.
Well, I still don't, and that's where the question arises:
How viable are the bugs in bottled geuze ? And, since the earier
bacteria (in brew time) are no longer there, how would a brew turn out?
I have this idea that if I brew up a gallon or so of wort, and
start pitching the remains of bottles in there, then I may get a
reasonable mix of bugs. However, I am also under the impression that
Brett. and Pedio. aren't symbiotic, and that possibly I'll get
predominantly one. I've read that pedio is predominant in bottles,
but that it cultures with more difficulty than Brett.
Any experiences out there?
Also, what about the flavour profile of the earlier infections
like Kloeckera and the Enterobacteria? With names like that I
imagine spitting into the wort ;)
Any assistence would be great. I'm unfortunately in the land of
supercleanliness (Switzerland), where these beasties aren't for sale.
Also, if bottles are ok, then which? I don't appear to be able to
find a source of Cantillon (sp?) or Boon, and we seems limited to the
more mainstream makes.
Thanks and cheers,
Rob Thomas.
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Date: Tue, 19 Apr 94 08:10:29 PST
From: Martin Wilde <Martin_Wilde at ccm.jf.intel.com>
Subject: My first pLambic is going...
Text item: Text_1
Well this weekend I finally did it... Started my pLambic.
I followed the "turbid" mash schedule layed out by Dr. Robert Mussche's
presentation at Homebrew U III. This is the same schedule Lindemanns
uses. The mash schedule favors starch. Dr. Mussche mentioned that the
pedio and brett need the extra starch/dextrins to sustain their long
fermentation.
Here's my ingredients and mash schedule:
8 gallon batch
10 lbs Belgian Pilsner Malt
5 lbs Soft Winter Wheat
2 oz 2yr old Northern Brewer leaf hops (aged 15 minutes at 300F)
2 oz 2yr old Mt. Hood leaf hops (aged 15 minutes at 300F)
Wyeast 1056 chico
- 10 minute rest at 118 degrees (should of been 113 - but within range).
Used 1 qt/lb of H20
- Infused with 194F water to 125F for 15 minute rest
- Pulled 1/3 of the liquid (yes liquid...) and raised to 185F. Returned
to mash to raise to 135F. Added 6 qts 194F H20 to 140F. Added heat
to 149F. 15 minute rest.
- Pulled 1/3 of the liquid and raised to 185F. Returned to mash to
raise to 154F. Added 6 qts 194F H20 to 158F. Added heat to 162F. 20
minute rest.
- Pulled 1/3 of the liquid and raised to 185F. Returned to mash to
raise to 166F. Added heat to 170F for mashout of 20 minutes.
- Sparged with 185F (should of been 203F) H20 to collect extract for
boiling.
As you can see I had problems with raising the temperature between the
steps. I ended up with about 6 gallons of water in my mash tun (Mussche
says the final water to grist ratio can be as high as 8 to 1). So next
time I may for go adding the water and just heat up the mash tun between
steps to save time.
The mash was a milky color until the 20 minute rest at 162F. I had no
problems sparging since I just took my time and sparged nice and slowly.
It took about 45 minutes to sparge and collect 10 gallons. My mash tun
had alot of greyish glop in at - must be from the wheat. The runoff was
just a bit hazy.
I boiled for 3.5 (Mussche says 5-6) hours with the hops added at the
beginning of the boil. Normally with that much hops, my garage would be
filled with the aroma of hops, but this time just a slight aroma...
After the boil was over, I tasted the cooled wort and it was very sweet
with just a tad of hop bitterness - but no flavor. My final gravity was
1050. The bottom of the boiler was filled with protein glob.
I will ferment with Wyeast 1056 (chico) in stainless until the gravity
drops to about 1025. I will then rack into a French Oak cask and add
the pedio, brett lambicus, brett brux, and the dregs from a Cantillion
Framboise bottle. I did not want all that cold break in the cask, thus
the initial ferment in a cornelius keg. Sometime later this year I will
add the raspberries and some vanilla extract for a unique touch.
I will keep you posted as I go!!!
martin
------------------------------
Date: Tue, 19 Apr 1994 13:18:45 +0800
From: dougd at oes.amdahl.com (Doug DeMers)
Subject: 1 new French Oak Cask Available SF/Bay Area ONLY
Sorry for the wide distribution, but I'm the guy Mike asked about (many
moons ago) with the new 56L imported French Oak Cask for sale. Mike's
going another route for his casks, and I've still got the cask for
sale. It's never even been taken out of the shrink wrap. $199 (firm)
delivered (by me, in person) SF/Bay Area ONLY.
-dougd
__
Douglas DeMers, | (408-746-8546) | dougd at oes.amdahl.com
Amdahl Corporation | | {sun,uunet}!amdahl!dougd
[It should be obvious that the opinions above are mine, not Amdahl's.]
[ Amdahl makes computers, not beer. ]
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End of Lambic Digest
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