"Sour Saturday" Kraemer-Yakowicz Gueuze Lambic [#60]

Brew date: May 20, 2017
Batch size: 9 gal

Ingredients:
11.25 lb Pilsner malt (Dingemans)
5.25 lb Wheat malt (Avangard)
2 lb Flaked wheat (Briess)

*1 oz Cascade (6%) (KB) (30) - Aired 0.75 oz for ~3 months)
Yeast nutrient (10)

Batch #1:
WLP 655 Belgian sour mix one
1.5 L Door County Brewing saison yeast starter
Bottle dregs:

• Gueuze Girardin
• New Glarus Brewing Wild Bitter 32661
• O'so Blood of the Cherry (Added on 5/28)
• O'so Arbre Qui Donne (Added on 5/28)

Batch #2:

WLP 677 Lactobacillus delbrueckii

1 pk Safale US-05 Ale dry yeast

Bottle dregs:

• Epic Brewing Elder Brett
• Almanac Barrel Aged Sour IPA
• Oud Beersel Framboise
• New Holland Incorrigible Reserve White Sour Ale
• Hof ten Dormaal Kriek
• Boulevard Love Child Sour Ale No. 7

Water:

Profile - https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XNRXXPS

12 gal - 5 gal RO, 7 gal filtered

2 g Gypsum

1 g Calcium Chloride

Add 1.5 gal filtered water at end of boil.

Top off to 9 gal.

Schedule:

Mash in 7,75 gal @ 169F

Sac rest @ 158F (60)

Batch spage 4 gal

Boil (60)

Chill to 68F

Target:

OG 1.054

FG 1.009

SRM 3.4

ABV 5.8%

IBU 9

Notes:

5 gal RO + 2 gal filtered water

1st run - 4 gal @ 1.082

Preboil - 8 gal @ 1.065

End boil - 8 gal @ 1.084

Add 1 gal filtered water

OG 1.075

Batch #1 - 6 gal @ 1.063

Batch #2 - 2.5 gal @ ?

Added ~0.5 gal filtered water to Batch #2 to top off.