122-140-158-170F step mash. Sparge at around 175-180F. Use enough sparge water to make up for extended boils. I boil mine for 2 hours, but it's not really neccissary.
I use aged saaz hops since I always have them on hand, but any noble variety will work as long as you age it.
I ferment initially with US-05, then add the bugs (not a blend) after 2-3 weeks.
Let it sit for a year or more and bottle.
Sorry for the thrown together recipe. I'm at work and dont have access to my recipes. This is a basic lambic recipe though. If you're adding fruit, add it 6 months before bottling.