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AG41 Lambic v2.0

PostPosted: Wed May 18, 2016 10:23
by StevieDS
Today I'm brewing my second lambic which will eventually make up the second part of my blended gueuze (part 1 here). I've kept the recipe pretty much the same, just a few minor adjustments. I've increased the grain bill a little, reduced the amount of hops and I'm just going to pitch the lambic blend straight away this time rather than starting with US-05.

Straight Lambic

Recipe Specs

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Batch Size (L): 20
Total Grain (kg): 5.8
Total Hops (g): 50
Original Gravity (OG): 1.070
Final Gravity (FG): 1.009
Alcohol by Volume (ABV): 8.0 %
Colour (SRM): 3.5
Bitterness (IBU): 6 (Average)
Brewhouse Efficiency (%): 79
Boil Time (Minutes): 120

Grain Bill
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3.200 kg Pilsner
2.500 kg Flaked Wheat
0.100 kg Lactose

Hop Bill
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50.0 g Aged Cluster Leaf @ 120 Minutes (Boil)

Water Treatment
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Mash – 2.8g Gypsum, 4.5g CaCl2, 1.5ml Lactic Acid
Sparge – 3g Gypsum, 4.9g CaCl2, 1ml Lactic Acid

Notes
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Mash in at 45°c for 15 mins
15 min rest at 50°c
45 min rest at 65°c
30 min rest at 70°c

Fermented at 20°C with Wyeast 3278 - Belgian Lambic Blend

Primary for 12 months
Bottle half and age for another 12 months
Rack the other half to demijohns and age for another 12 months

Some pics to follow.

Re: AG41 Lambic v2.0

PostPosted: Wed May 18, 2016 10:47
by StevieDS
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Grain shot.

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First temperature rest with a very thick mash. Bent the hell out of my plastic spoon trying to stir it.

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Second temperature rest.

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Third temperature rest. The mash tun is getting pretty full by now.

Re: AG41 Lambic v2.0

PostPosted: Wed May 18, 2016 13:34
by StevieDS
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These are the 5 year old hops which are used for their preservative qualities only, no hop flavour or bitterness should be present in the finished beer. Btw if anyone wants some of these hops (free) for a sour beer let me know cos I've loads of them!

Re: AG41 Lambic v2.0

PostPosted: Wed May 18, 2016 16:32
by StevieDS
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The lambic blend has been pitched along with a couple of spoonfuls of the trub from the previous batch.

The boil off and efficiency were both higher than expected so instead of 21 liters at 1.055 I've got 20 liters at 1.070 so it'll be considerably stronger than expected, no bad thing :D I could liquor back to 21 liters which would bring the og down to 1.066 but I don't think I'll bother.

Now I'll leave it in the fermentation fridge set at 20°c for 2 weeks, then move it into the spare room for a year to let the bugs go to work.

Re: AG41 Lambic v2.0

PostPosted: Thu May 19, 2016 15:30
by StevieDS
I was a little concerned about the Wyeast pack I had cos the manufacture date was 5 months ago and it didn't swell after breaking the nutrient capsule but as you can see there's a healthy krausen formed now.

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Re: AG41 Lambic v2.0

PostPosted: Fri May 20, 2016 09:59
by rats_eyes
This looks like a cracker, I look forward to plenty of updates. I have a few sours on the go, a similar lambic and some Flemish Red, can't wait to have a drinkable result!

Re: AG41 Lambic v2.0

PostPosted: Fri May 20, 2016 10:01
by rats_eyes
What are your plans for fermentation, racking to secondary?

Re: AG41 Lambic v2.0

PostPosted: Fri May 20, 2016 13:09
by StevieDS
rats_eyes wrote:This looks like a cracker, I look forward to plenty of updates. I have a few sours on the go, a similar lambic and some Flemish Red, can't wait to have a drinkable result!

Cool, a flemish red is on my to do list at some point but I'm a bit limited for storage space for these long term beers unfortunately. I did do a quick berliner weisse last week which was soured overnight before boiling and it tastes great already so that should keep me happy while I wait for the lambics.

My first lambic is about 13 months old but it's still quite harsh (I think I overdid the hops). When it has mellowed I'd love to do a swap with you!

rats_eyes wrote:What are your plans for fermentation, racking to secondary?

I'm going to leave it at around 20° for a year then rack into glass demijohns for further aging. As I understand, it's best not to secondary these too early because the yeast cake/trub is utilised by the bacteria as a nutrient source during the long aging process.

Re: AG41 Lambic v2.0

PostPosted: Fri May 20, 2016 13:47
by rats_eyes
A swap would be great. My lambic is a similar age, so hopefully should be ready by then.
I racked my lambic after a month or so to secondary. I think it's lacking a bit of tartness for that reason. My red will be staying in primary for the whole time, hopefully it'll develop some real bite.

Re: AG41 Lambic v2.0

PostPosted: Fri May 20, 2016 20:28
by serum
You should do an imperial stout swap before that, I got one off Stevie in the Christmas beer swap and it was top notch!

(you're chatting to my brother by the way Stevie, if you enjoyed my beer you'll defintitely like his!)

Re: AG41 Lambic v2.0

PostPosted: Sat May 21, 2016 10:31
by rats_eyes
I have plenty of imperial stout, fancy a swap?

Re: AG41 Lambic v2.0

PostPosted: Sun May 22, 2016 13:04
by StevieDS
Ah , pleased to meet you Rats eyes, brother of serum :hat:
I'd love to do an imperial stout swap. If serum says your beers are good that's enough for me. I'll PM my details.

Re: AG41 Lambic v2.0

PostPosted: Wed May 25, 2016 10:16
by StevieDS
Well a week has passed since pitching and as you can see there's still a good creamy krausen. It smells great, incredibly fruity with just a hint of sourness and thankfully no hop aroma this time.

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Re: AG41 Lambic v2.0

PostPosted: Thu Jun 02, 2016 21:14
by StevieDS
Even though it's only been 2 weeks I took a sample of this to check gravity. Primary fermentation looks pretty much done and the sg is at 1.016 which still leaves plenty of residual sugars for the brett and bacteria.

There's a slight funk to it already but no sourness as yet. On tasting it was actually very good, there's some phenolic belgian spiciness to it with a very slight brett character on the finish. It tastes like a slightly sweet brett saison at the minute which is very pleasant.

I know this is all completely irrelevant to how it'll turn out but I do like to check progress regularly :D

Re: AG41 Lambic v2.0

PostPosted: Thu Nov 17, 2016 16:40
by StevieDS
Just a quick update on this. It's almost exactly 6 months since brewday and it's looking promisingly disgusting. The aroma is very nice indeed, deliciously funky and fruity. I'll give it another 6 months before bottling half and racking the rest to demijohns to age for a further 12 months.

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