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Old 02-07-2013, 02:18 AM   #1
lowtones84
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Default Gueuze project...Spelt? Yeast?

Yeah I know it's going to be 3-4 years before I'm drinking it, but I'm planning on brewing my first lambic for it soon. I will be doing the turbid mash featured in Wild Ales, though a BIAB version. It seems reasonable to me honestly. But I'm wondering if raw spelt berries could be used instead of wheat? Spelt is supposedly closely related, sort of an ancient form of wheat.

For my first attempt I will probably only be using 1 and 2 year old lambics, not the 1,2, and 3 that Cantillon supposedly uses. I will be using a mixture of buckets for primary and better bottles or glass carboys for aging. Probably with some oak cubes that have been boiled and also used to oak something else first to get more tannins out.

Also, does anyone have recommendations for what commercial blend to start with? I'll be adding some dregs along the way for added complexity.

Thanks everybody!



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Old 02-07-2013, 09:42 PM   #2
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No thoughts from anybody? I think I will try a 3 gallon batch with spelt and the turbid mash to practice and to see if my stovetop BIAB system can handle it. I have a very good gas stove with 2 of 4 burners being "power burners" and have no problem getting 7+ gallons to a good boil. Then perhaps a month after I do my batch with spelt I will do a full 5 gallon batch to have 2 going at the same time.

I was also thinking of using a wooden stave in the carboys. But I was thinking of just widening the hole on a rubber bung a bit and inserting a small diameter dowel or stave into that to prevent the carboy neck from cracking. My thought on this is to add some oak character, but also to let a small amount of oxygen in over time.



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Old 02-07-2013, 09:44 PM   #3
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www.themadfermentationist.com

Search for spelt. He did a spelt saison, might be some good info there.

For what it is worth, I did a lambic about a month ago with rye malt instead of flaked wheat. It was a pain in the ass to lauter, but it tasted good going into the fermenter.
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Old 02-07-2013, 09:49 PM   #4
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Yeah I've been digging through that site a lot. Really great blog and I've learned a lot from it for sure. One advantage of the BIAB thing is that I don't lauter. What kind of mash did you use with your rye lambic? Rye sounds like an interesting option as well.

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Old 02-07-2013, 10:06 PM   #5
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I mash in a five gallon cooler.

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Old 02-07-2013, 10:07 PM   #6
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I think spelt will be great in a sour beer.
My experience with spelt is that it is less gummy in the mash then wheat and definitely less then rye. It has a sharper flavor then wheat, all most like a few drops lemon juice in a glass of water (but not in a citrusy way). Got a 55# sack and brew a big saison 30% spelt 70% pils with wyeast 3711 and was really happy with they way it came out. I plan on pitching the bugfarm I just got with the same grain % plus some raw rye I have.

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Old 02-07-2013, 10:08 PM   #7
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Where did you buy the spelt?

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Old 02-07-2013, 10:21 PM   #8
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I got for country malt group, our club does group buys. It's Best, I think it was expensive like a $55 for the sack. Are you near NYC? If so I'll hook you up w/ some.

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Old 02-07-2013, 11:38 PM   #9
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Nah, I'm in Wisconsin. I appreciate the offer, though!

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Old 02-08-2013, 12:01 AM   #10
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I'm going to be using unmalted spelt, since for a lambic the traditional grain bill is about 65% malted barley and 35% unmalted wheat. Thanks for the input from both of you!

Did you do a standard single infusion mash urbanmyth, or did you go with a turbid or decoction mash or anything like that?



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