Lambic Brewday

Another East Coast Yeast beer, this one a straight lambic using ECY20 BugCounty. Time to start stacking up the sours. Check back in a year or so, and we’ll drop dirt on this one.

134. Lambic
Mash:

9 lbs. Weyerman Pilsener

4 lbs. Breiss White Wheat

1 lb. MFB Vienna

Mash @ 149° F for 90 minutes w/ 4 gallons of RO water & 4 g. gypsum; collected 2 ¾ gallons @ 1.082

Batch sparge @ 166° F for 20 minutes w/ 4 ½ gallons RO water & 2 g. gypsum; collected 4 ¼ gallons @ 1.024

Collected 7 gallons; brought to a boil (90 minutes), & added:

w/90 to go: 2 oz. aged hops (German Hallertau 4.1% AA)

w/15 to go: 1 tsp. Irish Moss

Chilled, racked to carboy, & pitched ECY20 BugCounty and 5 Hungarian oak cubes, medium toast (boiled for 10 minutes in water and cooled)

Brewed: 11/23/2012 @ 81° F; fell to 66° F over the first 48 hours

Secondary: 1/29/2014 @ 1.006; split into two 3 gallon carboys
134a. 3 gallons to bulk age
134b. racked onto 6 lbs. sour cherries

Bottled:

OG: 1.058

FG:

Tasting Notes: