Lambic

Lambic v1
(10 gallons)
7/7/2007

20 lbs maris otter 3L
3/4 lbs munich
3/4 lbs wheat malt
2 t gypsum
8 oz german tettnang (120 min) - baked for 2 hours at 200 degrees to age the hops

infusion mash 150 for 90 min
120 min boil

yeast:
WLP655 Belgian Sour Mix I
WLP410 Belgian Wit Ale II primary/WLP650 Brettanomyces bruxellensis secondary

1.061 OG on 7/7

More of a lambic style beer than a true lambic. Lacking the necessary raw wheat and turbid mash, though I did attempt to use aged hops.

I'm pondering adding some wine grapes to one of the batches later in the fall.