The following is my plambic plan. I'm looking for comments for improvements in this plan. There's also some questions at the end if you have time. Thanks a lot!
My goal is to ultimately blend this with a younger batch or two to make a gueuze. I would ideally do this in three years but I will likely be moving in two.
Ingredients for my 5 gallon batch:
6.5 lbs Pilsner malt
3.5 lbs unmalted wheat
1 lb rice husks
4 oz, 4-year old Willamette hops aged 4 years
White labs sour blend 4.5 oz
The Brew:
Mash in at 100 degrees using 13.75 quarts (1.25 per lb of grain). Slowly draw off ¾ a gallon, and then boil. Add wort back to the mash. Repeat the process many times over 2-3 hours until the temp is 170. Vorlauf, then sparge over 1.5 hours with 190 degree water until I have 6.5 gallons of wort.
Boil for 1 hour, add all hops at the start of the boil.
Cool to 65 degrees and siphon to 6.5 gallon glass carboy. Do not aerate. Pitch white labs sour blend and dregs of a bottle of Friek by Odells. Ferment in room that averages between 63-68 degrees, wait 1 year, then taste.
Questions
1. Should I consider adding new water during the step mashing process and then boiling down 8ish gallons of wort?
2. What would be an ideal mash time using this step process?
3. Should I use yeast energizer or nutrient?
4. Are the rice husks necessary? Should I take them into the mash water calculations?
5. Should I add any oak chips to inoculate them with bugs? Could I do this later on if so?
6. Should I filter out the hops with a grain bag or leave them in?
7. Is Friek by Odells worth pitching?
My goal is to ultimately blend this with a younger batch or two to make a gueuze. I would ideally do this in three years but I will likely be moving in two.
Ingredients for my 5 gallon batch:
6.5 lbs Pilsner malt
3.5 lbs unmalted wheat
1 lb rice husks
4 oz, 4-year old Willamette hops aged 4 years
White labs sour blend 4.5 oz
The Brew:
Mash in at 100 degrees using 13.75 quarts (1.25 per lb of grain). Slowly draw off ¾ a gallon, and then boil. Add wort back to the mash. Repeat the process many times over 2-3 hours until the temp is 170. Vorlauf, then sparge over 1.5 hours with 190 degree water until I have 6.5 gallons of wort.
Boil for 1 hour, add all hops at the start of the boil.
Cool to 65 degrees and siphon to 6.5 gallon glass carboy. Do not aerate. Pitch white labs sour blend and dregs of a bottle of Friek by Odells. Ferment in room that averages between 63-68 degrees, wait 1 year, then taste.
Questions
1. Should I consider adding new water during the step mashing process and then boiling down 8ish gallons of wort?
2. What would be an ideal mash time using this step process?
3. Should I use yeast energizer or nutrient?
4. Are the rice husks necessary? Should I take them into the mash water calculations?
5. Should I add any oak chips to inoculate them with bugs? Could I do this later on if so?
6. Should I filter out the hops with a grain bag or leave them in?
7. Is Friek by Odells worth pitching?