Originally Posted by dewwby
Well consider that this is the Lambic forum......
This is basically what I am doing based on the recipe in the book.
1/2 lb crystal malt
6 lb american 2 row
1/2 lb 2 row
2 oz local hops I picked - friends vine, she doesnt brew and told me to take all I want! I think they are cascade but I am going to oven dry then boil a tea for 3 hours
1- Wyeast american ale
1- Brettanomyces bruxellensis
1- Brettanomyces lambicus
8 15oz can Raspberry purree (in secondary)
pitch the america ale yeast at 70F and allow to ferment until fermentation stops.
Will rack to secondary and pitch the two Brett blends on top of the Raspberries. will allow this to rot for about 3 months then bottle and age until I feel like trying one.
His book recipes are pretty similar to most standard lambic recipes. A couple quick points:
Papazian's lambic recipes specify, in his words: an American-style ale yeast in combination with a Lambic-style bacteria culture
(which includes Brett brux & Brett lambicus). That lambic-style bacteria culture he mentions would also include lactobacillus and pediococcus, which will be necessary to sour the beer. You could use one of the Wyeast / WhiteLabs lambic blends and get all of these strains in one.
Recipe also states 6 lbs LME, so if you are doing an all-grain batch you'd convert that to about 8 lbs of 2-row, rather than 6 lbs.
I'm not exactly sure what you are shooting for with the hop tea, but if you are using Cascade as your bittering hop you'll probably want to use less than a quarter ounce. FWIW, I'd personally recommend a low AA continental hop in this style beer. For sour beers, you'll want to make sure your IBUs are quite low <5. My recommendation would be wait a few months before adding the fruit and increase your overall aging time before bottling.
Hope this helps