Saturday, February 7, 2015

Lambic and Yeast Bay Lochristi Brewday

Another brewday to put some of the pesky yeast lying around to work; the lambic was to get another round of the Rueuze yeast moving (the last one got racked onto five and half pounds of Michigan sour cherries), and the Yeast Bay Lochristi blend was for the starter I made a month ago and was still in search of a home. I like treating my yeast right. And by right, I mean decadently.

196. Lambic and Yeast Bay Lochristi
4 lbs. MFB Pale
4 lbs. MFB Vienna
2 ¾ lbs Best Malz Spelt
1  lb. Breiss White Wheat

Mash @ 149° F for 75 minutes w/ 4 gallons RO water & 4 g. CaCl; collected 2 ¾ gallons @ 1.072
Batch sparge @ 166° F for 20 minutes w/ 4 gallons RO water; collected 4 gallons @ 1.028

Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. German Magnum leaf 14.2 % AA
1 oz. Styrian Golding pellet 2.0% AA

w/10 to go: 5 g. Wyeast yeast nutrient

Chilled and split into two 3 gallons carboys:

196a. Yeast Bay Lochristi
Brewed: 2/7/2015

OG: 1.048

196b. Rueuze yeast cake from 151a. Gueuze
Brewed: 2/7/2015
Blended: blended during the Old Beer Blending Party

OG: 1.048
FG: 1.000

Tasting Notes:

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