Beer Forum

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?

These two have some awesome info about sour beers, give them a listen...
Sunday Session: 07-07-07
Sunday Session: 04-06-08

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.

Thanks for the info. I listened to part of the '08 session on sours and will try to listen to the rest this weekend.

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'm not sure I get this statement, at least in terms of sourness. Flanders red and brown beers are pretty sour, but I don't think they are mashed in the same way that a traditional lambic would be mashed.