MikeB wrote:I'm all-grain brewing 10 gallons of lambic in a couple of weeks. Here is the recipe I'm going with:
Pilsner Malt 65%
Malted Wheat 15%
Flaked Wheat 15%
Cara Pils 5%
Aged Williamette Hops (1.5 yrs, 6 oz, 60 min)
WYeast Lambic Blend (2 pkg)
Single infusion mash at 150 oF.
Estimated OG: 1.051
Here are my questions. Should I make a starter or just smack and pitch? I'd like to put the dregs of a bottle of Cantillon Gueuze into the beer - when should I do this? Should I do a protein rest? I'd like to make a Kriek with part of this, so when should I add the cherries?
I just did this two weeks ago but will be adding Black Currants instead of Cherries for a Cassis. If your not going to do a traditional type mash your grain bill looks okay. Don't expect a lot of complexity or sourness though because as I understand it the traditional mash is what sets up the nutrients for the bugs latter in the fermentation.
I did the traditional mash. It was a lot of work. I won't bother with the fruit for at least 6 months but it really depends on when the pellicle(s) form and drop out again. Basically I want a nearly finished lambic and then the batch is getting split and some will get fruit, the rest will be blended next year to make Guerze. It will be 6 months at best but more likely a year before I add fruit. But then I made lots of goodies for the Bugs to munch on in my starch laden, over-sparged under-attenuated wort.
If your only fermenting in one container just pitch the smack pack contents. There is no need to rush it anyway and I think that if the yeast are stressed they will just leave behind more for the bugs to feed on later. I barely oxygenated mine. Basically if it seems like the wrong thing to do for a regular beer it must be right for a lambic style.
Put the Cantillon dregs into the beer after the yeast has done its thing.
Good luck.
