step one
12 lb 2-row/1lb acidulated ground together. 3 lbs red wheat milled separately.
steep without a grain bag on my electric stove then strain into mash tun
bring 6-8 gallons (1.3qts per lb of grain)of water up to 170F add to a large vessel called the mash tun,when water temperature hits 160 add grains to hot water to form the mash.
strain,mash all grains together at 155 for 1 hour
step2
produce sweet liquid called wort for boiling
sparge until intended color( pH of the wort you're collecting has drifted out of the 5.2 to 5.4 range/ gravity of 1.008-1.012)
Transfer sparged wort to a boiler where hops is added boiled for 75 1&1/2 oz added at 40 mins. half oz added ad flame out.(possibly left in until secondary) mins before cooling for fermentation.
add to 6 gallon fermentation bucket cool down and add yeast/cultures.
10 days later at secondary transfer to 5 gallon carboy add brett and 6oz of wine soaked oak chips at this time.
Using B.lambics described as pie cherry-like flavor and sourness along with distinct “Brett” characterTasting
taste once a month..
if in 4 months it taste okay i will make the variants.
grape must
blueberries
rose hips
notes
16 lbs @ 1.3 quarts a pound = 5.2 gallons
Hot water at approximately 178 F is slowly added to the top of the grain bed during sparge-
-adding a bit of lactic acid always seemed to brighten the flavor
B. lambicus) are listed at 12% tolerance.
-needs least 3-6 months aging is generally required for flavor to fully develop.
Roeselare cake
YEAST STRAIN: 3763 | Roeselare Ale Blend
Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus
" I put my cake into a gallon jug with apple juice between brews then bottle the juice and dump it into the fermenter with some new yeast when I am ready to use it again.. The juice keeps my bugs alive and makes a great wild brew."
typically, I will use about 6 ounces of chips for souring once all the oak flavor is gone from them. -