The wife and kiddos went to Charlotte to visit family for the weekend, so I knew I needed to take advantage and do some brewing. And, boy did I! I brewed a Lambic, a Saison and a session IPA.
The first beer I brewed was a Lambic. This is the third Lambic I have brewed. The first version, back in 2011, was one dimensional – all sour with no funky complexity. The 2013 version, I’ve bottled but I haven’t tasted yet. This year I was able to get my hands on a vial of East Coast Yeast Bug Farm. I pitched this along with a pint of the yeast cake from last year’s lambic (WLP655 Belgian Sour Mix). I have high hopes for this one.
Brew Date: 8/8/2014
Beer Number: B36Beer Name: Lambic 2014
Primary Fermenter: 6 gal. glass carboy (?? days)Secondary Fermenter: n/a
Volume: 5.5 gal into fermenterOG: 1.049
Expected IBU: 5Expected SRM: 4
Expected Alcohol %: ?%
Ingredients:4 lbs., 6.4 oz. Breis US 2 Row Malt
3 lbs., 8 oz. white wheat malt
1 lb., 1.1 oz. flaked wheat
.5 lb. rice hulls
7 g. Mt. Hood pellet hops (6.0% AA) 60 min.
1 qt. B32 2013 Lambic dregs
1.75 lbs. brown sugar
Step by Step Process:
ECY01 Yeast Starter (8/8/14)
- Boiled @ 200g Pilsen DME in @2.0L water for 15 minutes
- Transferred @ 1L to flask
- Cooled and pitched bottle of ECY01 BugFarm
- Covered with foil
- No Kreusen appeard
- Crushed grain in Barley Crusher, double-crushed wheat
- Heated 11.75 qts. strike water to @180F and poured into mash tun
- Allowed tun temp. to settle to 170F
- Added grains to tun and stirred – temp. settled at @155F at top of mash
- @30 min. temp had dropped to 153F
- @55 min. Poured 0.9 gal. of near boiling water, which raised temp to 173F
- Recirculated @ 2 qts.
- Opened valve slowly and then wide open and drained into kettle
- While draining, fired burner and set heat on medium-low.
- When empty, filled with 2.6 gals. of near boiling water, stirred mash, recirculated and drained
- When empty, filled with 2.6 gals. of 190F water, stirred mash, recirculated and drained
- Collected a total of @ 7.6 gal. wort
- Brought to a boil
- Added 7g. Mt. Hood hops at 60 min.
- Using wort chiller, cooled to below 100F in @ 20 minutes
- Covered kettle and allowed to cool overnight (inside garage)
- Gravity reading the next morning was 1.040 (target of 1.048)
- Boiled 1 lb. 12 oz. brown sugar in 1 qt. of water and added to wort.
- OG after sugar addition was 1.049
- Transferred to sanitized carboy and pitched starter of ECY01 BugFarm and 1 quart of dregs from B32 2013 Lambic (harvested earlier in the day)
- @ 24 hours, krausen was evident