first Lamic

[timcook]

I began brewing two years ago, with the advice of a friend, started out all grain. After listening to a Brewing Network podcast about straight lambic, I was interested in something Jamil said. During the recipe segment, he said you can make a Lambic using DME without boiling. I have only brewed BIAB or all-grain with a mashtun, so I thought I'd give it a try. The following is the recipe I did tonight:

I filled a clean & sanitized carboy with 3 gallons of filtered water and added:

3 lbs Muntons light DME
3 lbs Muntons wheat DME
4 oz. maltodextrine
.5 oz. Czech Saaz 3.4% AA

then topped off with filtered water almost to the neck of the carboy. pitched WLP 530 Abbey Ale Yeast. Once it's done fermenting, I plan to pitch Wyeast 3278 Belgian Lambic Blend then let it sit for 9 months before trying a taste. I figure, for $50, why not?

 

[didinho]

I figure, for $50, why not?

I will never spend 50$ for a non-sanitized batch...
I guess it would be wiser to make a proper batch all grain, maybe with a turbid mash and then proper boiling before inoculating yeast

 

[burninator]

Was that distilled water, or filtered tap water?

 

[timcook]

filtered tap water. I figured it's an experiment to see what happens.

 

[Calder]

I'd have boiled the extract - make me feel better about sanitization. But there should be no issue from package.

I'd have just pitched the Belgian Lambic Blend and not used the Abbey Yeast. All you have done is slowed down the process. You will get there in the end; 9 months may not be enough.

For sour beers I see no advantage to mashing vs extract (except cost). Granted, they will give you a different beer, but the bugs are the star, and there is not much left of the malt when done. Many extract sours have won medals at major beer competitions

 

[timcook]

9 months until first sampling, that all. if it seems like it's going to be decent, then I'll try another one with grains to compare them. I have extra carboys laying around but all my bottles are full.

 

[tagz]

I always enjoy a hearty samich with my lamics.

I wouldn't pitch the sacc first. Just pitch the lambic blend. Oh, I see it's a done deal already. It should work out fine. I would just pitch the lambic blend sooner rather than later.

 

[thunderwagn]

I began brewing two years ago, with the advice of a friend, started out all grain. After listening to a Brewing Network podcast about straight lambic, I was interested in something Jamil said. During the recipe segment, he said you can make a Lambic using DME without boiling. I have only brewed BIAB or all-grain with a mashtun, so I thought I'd give it a try. The following is the recipe I did tonight:

I filled a clean & sanitized carboy with 3 gallons of filtered water and added:

3 lbs Muntons light DME
3 lbs Muntons wheat DME
4 oz. maltodextrine
.5 oz. Czech Saaz 3.4% AA

then topped off with filtered water almost to the neck of the carboy. pitched WLP 530 Abbey Ale Yeast. Once it's done fermenting, I plan to pitch Wyeast 3278 Belgian Lambic Blend then let it sit for 9 months before trying a taste. I figure, for $50, why not?

I listened to the same cast a couple days ago and also found that method/recipe pretty intriguing. I'm interested to hear how this turns out for you, or to hear from others who've done the same. I think I found the same recipe, but it called for a boil. I need to go back and listen again, because I know JZ said no boil and if memory serves, this is the recipe source he referenced:
https://byo.com/mead/item/975-lambic-brewing
Either way, I'm interested