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

Mash:

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

Bottled: 

OG: 1.048

FG:

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: