From postmaster at longs.lance.colostate.edu Mon Apr 18 03:08:32 1994 X-VM-Attributes: [nil nil nil nil nil] Status: RO Received: from longs.lance.colostate.edu by goodman.itn.med.umich.edu with SMTP id AA19336 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Mon, 18 Apr 94 03:08:29 -0400 Received: from localhost (daemon at localhost) by longs.lance.colostate.edu (8.6.5/8.6.5a (LANCE 1.01)) id AAA07064 for reallambic at longs.lance.colostate.edu; Mon, 18 Apr 1994 00:30:08 -0600 Message-Id: <199404180630.AAA07064 at longs.lance.colostate.edu> Reply-To: lambic at longs.lance.colostate.edu (postings only - do not send subscription requests here) Errors-To: lambic-request at longs.lance.colostate.edu From: lambic-request at longs.lance.colostate.edu (subscription requests only - do not post here) To: lambic at longs.lance.colostate.edu Subject: Lambic Digest #323 (April 18, 1994) Date: Mon, 18 Apr 1994 00:30:08 -0600 Lambic Digest #323 Mon 18 April 1994 Forum on Lambic Beers (and other Belgian beer styles) Mike Sharp, Digest Coordinator Contents: Lamb-brick No1 and questions (Michel Vandenplas) Send article submissions only to: lambic at longs.lance.colostate.edu Send all other administrative requests (subscribe/unsubscribe/change) to: lambic-request at longs.lance.colostate.edu Back issues are available by mail; send empty message with subject 'HELP' to: netlib at longs.lance.colostate.edu A FAQ is also available by netlib; say 'send faq from lambic' as the subject or body of your message (to netlib at longs.lance.colostate.edu). ---------------------------------------------------------------------- Date: Son, 17 Apr 94 14:17 GMT+200 From: Michel Vandenplas Subject: Lamb-brick No1 and questions I recently managed to obtain some Brett and Pedio cultures after a year of drooling over my keyboard while reading the Digest. Yesterday I started brew No 1 using advice from the faq and Digest of too many people to be able to thank them individually. Most of the ingredients are of local variety so I'm not sure how useful the recipe may be, all criticisms are welcome though. For 20 liters: 3.6 kg Pale Malt 1.75 kg soft wheat 50 g Old (yellow, crumbly) health shop hops (possibly Steiner) Mash in 15 liters at 42 C for 10 min. Adjusted pH to 5.0 with citric acid to improve yield. Raise to 45 C for 15 min. Raise to 50 C for 30 min. Raise to 66 C for 120 min. Mash out 72 C for 15 min. Sparge 10 liters starting at 75C and ending at 85 C. Boil with hops for 150 min. Cooled with immersion chiller, volume adjusted to 20 liters, SG = 1.056. Pitch dried Munchner yeast and 5 ml cultures of B. lambicus and B. bruxellensis. I'll allow this so drop to a SG = +/- 1.015 and rack to a new oak barrel prepared as per recent discussions. Add a large Brett culture together with some Pediococcus. No crystal malt was used as the supply shop was out of stock. Questions: 1. I was also given some Kloeckera apiculata, when do I pitch this and what does it do? 2. Can one control the degree of lactic acid formed by the Pediococcus? 3. I've read numerous reports on visual observations of the fermenting beer ie ropiness etc. How does one see this in an oak barrel? 4. I've got a 2 liter bottle containing beer to which the dregs of a bottle of Cantillon was added about 9 months ago. This has become nicely sour and has a spicey aroma, should I add this to the barrel? Lastly, as a friend of mine insists on calling Lambic "Lamb-brick", I've decided to add to the nomenclature confusion by using this name to describe the African variety of the brew :-) Btw did Belgians ever attempt to make Lambic in Zaire or is the first lambic style beer south of the equator? Thanks to all the Digest contributors for a very worthwhile forum. Regards Michel ------------------------------ End of Lambic Digest ************************ -------