Has anyone seen the video of Allagash brewing their first Lambic
? Anyone have any idea when it'll be ready? I am preparing my first Lambic based on the great knowledge I've received on these forums.
Notes I took from the video...though not much I didn't already know...
* Wort is a high proportion of Raw Wheat Malt in conjunction with Belgian Pilsner, and Two Row Barley.
* Making wort to sustain a long fermentation with bugs.
* Trying to extract tannins and proteins, which brewers tend to avoid.
* Thick mash - 4 or 5 x as thick as usual.
* Mash: 15 minute rest at 118 degrees.
* 100 gallons to start, after water additions, total goal: 450 gallons
* Another rest at unknown temp, to give time for breakfast.
* Pump struggles with the density of the mash.
* Hop Union gave them “stale” hops, because you don’t want alpha acids.
* Cantillon hooks Maine brother Allagash up with how you age hops.
* Stale hops necessitate a 4 hour boil.
* Wort chilled with cold air in a Koelschip, a shallow vat, 12 feet long, 8 feet wide and 1 foot deep, plenty of surface area to allow for cooling overnight while wind blows through the room. Natural bacteria and wild yeast drifts in and cools the wort..
* Wort will then be fermented in French Oak barrels.
* Within one to three weeks, spontaneous fermentation begins in the oak and will continue for over one year. After the yearlong fermentation this traditional beer will age in French oak for at least one more year, sometimes with the addition of fruits, before it is finally bottled.