Funkychef
Well-Known Member
I would like to try my first wild lambic style brew.
I have started a wild ferment from fruit off a tree in my yard that was started 3 weeks ago and been stepped up to 1 liter and its has been going for 5 days now and has a good smell spice and fruit and a little sulfur and a slight banana flavor and the yeast seem to be dropping out and I got around 70% attenuation in the starter. I will let it ride for another week to see if any other bugs kick in to determine how long to bulk age and to make sure it doesn't turn to vinegar.
This is the recipe I have concocted from grains I have around or left over.
wild wheat (Witbier)
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 3.67 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 19.7 (Average)
40% Wheat Malt
25% Maris Otter Malt
25% Vienna
10% Munich I
1.1 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wild harvest yeast
Then I was thinking after fermented to rack half onto fruit (wild mulberries or frozen raspberries) and bottle the other half.
any suggestion as what Im doing is right? I have only been brewing for 12 months and the experiment side is more fun than expected.
I have started a wild ferment from fruit off a tree in my yard that was started 3 weeks ago and been stepped up to 1 liter and its has been going for 5 days now and has a good smell spice and fruit and a little sulfur and a slight banana flavor and the yeast seem to be dropping out and I got around 70% attenuation in the starter. I will let it ride for another week to see if any other bugs kick in to determine how long to bulk age and to make sure it doesn't turn to vinegar.
This is the recipe I have concocted from grains I have around or left over.
wild wheat (Witbier)
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 3.67 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 19.7 (Average)
40% Wheat Malt
25% Maris Otter Malt
25% Vienna
10% Munich I
1.1 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 65°C for 90 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wild harvest yeast
Then I was thinking after fermented to rack half onto fruit (wild mulberries or frozen raspberries) and bottle the other half.
any suggestion as what Im doing is right? I have only been brewing for 12 months and the experiment side is more fun than expected.