Lambic Brewday

I finally got around to racking off the previous lambic (half saved for bulk aging and blending down the road, and half on to sour cherries), and putting another batch onto the ECY20 yeast cake. Those sour cherries are the bomb! And yes, putting the bulk aging beer into the one three gallon carboy with a thermometer strip was a stupid, stupid idea. But I’ve still got the beer and you don’t. So hurry up and wait.

168. Lambic
Mash:
7 lbs. MFB Pilsen
5 lbs. Best Malz Spelt

Mash @ 150° F for 90 minutes w/ 3 ¾ gallons RO water & 4 g. gypsum; collected 2 ¼ gallons @ 1.076
Batch sparge @ 175° F for 20 minutes w/ 4 gallons RO water & 4 g. gypsum; collected 4 gallons @ 1.026

Collected 6 ¼ gallons; topped off to 7 gallons, brought to a boil (90 minutes), & added:
w/90 to go: 1 ½ oz. Williamette leaf 7.8% AA

w/10 to go: 1 White labs Servomyces capsule

Chilled & racked onto ECY20 Bug County from 134. Lambic

Primary: 1/29/2014
Secondary: 12/8/2015 @ 1.004

Split on 1/1/2016; 168a. Lambic; three gallons for bulk aging and blending

168b. Wild Raspberry Lambic
Secondary: 1/1/2016; racked onto 2 lbs. 10 oz. bike path wild raspberries
Bottled: 2/21/2016 w/ 1.6 oz. table sugar

OG: 1.050
FG: 1.002

Tasting Notes: