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From: lambic-request at lance.colostate.edu (subscription requests only - do not post here)
To: lambic at lance.colostate.edu
Subject: Lambic Digest #520 (January 10, 1995)
Date: Tue, 10 Jan 1995 00:30:13 -0700
Lambic Digest #520 Tue 10 January 1995
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Wichita Competition ("Lee Bussy")
Prospective pLambic: Suggestions? (Christopher Nemeth)
Biere de Garde (Geoffrey Talvola)
Whoisit? (sorry) ("Lee Bussy")
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----------------------------------------------------------------------
Date: Sun, 8 Jan 1995 12:09:26 +0000
From: "Lee Bussy" <leeb at southwind.net>
Subject: Wichita Competition
Thanks to those of you who responded. There is a minor correction on
the electronic version of the packets sent out.
The mailing address should only be the homebrew shop: What's Brewin'
listed. My address is likely to be non-existant by the time most of
you send entries as I'm sitting on what will be center ice of a new
skating rink.
Thanks for your time.
-Lee
- --
-Lee Bussy | The 4 Basic Foodgroups.... |
leeb at southwind.net | Salt, Fat, Beer & Women! |
Wichita, Kansas | http://www.southwind.net/~leeb |
------------------------------
Date: Sun, 8 Jan 1995 18:34:33 -0600 (CST)
From: Christopher Nemeth <nemeth at gate.id.iit.edu>
Subject: Prospective pLambic: Suggestions?
After 5 years of homebrewing and six months' Digest reading, I'm ready to
brew my own pLambic. Before I do, I'd like to throw it open to the Digest's
collective experience. A number of the LD clan have already been very
helpful. _Your_ suggestions/recommendations are welcome
here in the Digest or directly to me, at: <idnemeth at gate.id.iit.edu>.
Thanks in advance!
--Chris Nemeth. Chicago Beer Society, BJCP Certified.
____________________________________
Chris Nemeth
pLambic ____________________________
2 weeks before brewing
Begin Brett Lambicus and Brett Bruxellensis cultures in sterile
wort with 10% tomato juice
2 days before brewing
Begin Kloeckera Apiculata culture
Begin Sacc Cerevisiae (Wyeast 1056), build to 1/2 qt.
Age 3 oz. Hallertau leaf hops (Bake at 250 for :30 and
leave open to air 3 days. Mix in 1 oz. already aged Perle.
Boil 4 gal. Evanston tap, blend with 4 gal distilled for 70 ppm
calcium carbonate
Brewing day
Mash 7 lbs crushed 2-row, 4 lbs flaked wheat, 1/2 lb CaraPils
in 11 qts water. 130 (:15), 140 (:10), 158 (:45), 170 (:10).
Transfer to lauter tun. Let settle :10. Recycle 1st gallon
through grain bed until it clarifies.
Sparge with 3 gallons (170) and 2 gallons (190). Transfer to
boiling kettle.
Add hops. Boil 2:15, add wort chiller and irish moss.
At 2:30, fire off and chill. Pour through strainer into
fermenter. Pitch Kloeckera culture. Install air lock.
After two days
Pitch 1056. Ferment for 1 week.
At 2 weeks
Pitch Brett Lambicus, Brett Bruxellensis, 1 qt sterile wort, 1/2
cups steamed oak chips.
Start Pedio Cerevisiae culture in 1/2 qt. sterile wort.
At 6 weeks
Pitch Pedio Cerevisiae culture, 1 qt sterile wort and sediment
collected from Boon bottle
At about 20 weeks
Sneak a taste to see what's happening >;-)
At 47 weeks
Repeat process; reserve strains for bottle conditioning.
At 53 weeks
Prepare bottle conditioning strains
At 54 weeks
Reserve 2 qts of Year 1 Batch. Pitch into Year 2 Batch.
Bottle remainder of Year 1 Batch using 3/4 cup of priming sugar.
____________________
Whew! Thanks again for your interest. I'll look forward to hearing from
you. --Chris Nemeth <idnemeth at gate.id.iit.edu>
------------------------------
Date: Mon, 9 Jan 95 11:04:13 -0500
From: Geoffrey Talvola <gtalvola at bbn.com>
Subject: Biere de Garde
I hope readers of this list find this question to be appropriate...
Having recently discovered the joys of tasty French Biere de Garde
such as 3 Monts, Jenlain, and Castelain, I realized that I haven't
read anything about brewing them. To me, their distinguishing
characteristic is that they have a pleasant spicy yeast flavor,
similar to many of the Belgian brews we all know and love. How does
one go about brewing there beers? Anyone have a recipe? In
particular, I expect that you'd need to find genuine yeast, or maybe
you could fake it with a Belgian strain?
- Geoff Talvola
gtalvola at bbn.com
------------------------------
Date: Mon, 9 Jan 1995 17:07:35 +0000
From: "Lee Bussy" <leeb at southwind.net>
Subject: Whoisit? (sorry)
I sent a competition packet out to someone named Tom at Dartmouth.
The mail bounced and I deleted the original message.
Please whoever you are write me again so I may re-send it.
- --
-Lee Bussy | The 4 Basic Foodgroups.... |
leeb at southwind.net | Salt, Fat, Beer & Women! |
Wichita, Kansas | http://www.southwind.net/~leeb |
------------------------------
End of Lambic Digest
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