Does anyone see any issues with using basic US brewers malt for a base in a lambic style ale, other than being nontraditional? My thinking is that any flavors provided by the malt will be destroyed royally over the next few years. Thoughts?
Sounds good.
Remember any "lambic" is actually a pLambic (pseudo lambic) - so go ahead and get creative. Its more the bugs than the malt that get to "shine" in lambic.
If you are trying to win competition, the only thing I would avoid is too much dark malts.
I hate the term pLambic. Such a silly term. Lets stop using that. If you're doing a turbid mash with ~30% wheat, you are making a lambic. If not, there is no reason do be doing such things.
levifunk said:I hate the term pLambic. Such a silly term. Lets stop using that. If you're doing a turbid mash with ~30% wheat, you are making a lambic. If not, there is no reason do be doing such things.
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