Solera 2021 - Year One

Lambic
BJCP 2015 – 23D

Statistics

Fermentables

Hops

Yeasts

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Mash Steps

Fermentation and Aging

Procedure

• Traditionally a turbid mash is employed.
• A step mash or decoction could be substituted, with the following schedule:
  • Acid rest at 113°F for 10 minutes
  • Protein rest at 122°F for 25 minutes
  • Sacch rest at 150°F for 45 minutes
  • Sacch rest at 158°F for 20 minutes
  • Batch sparge at 170°F
• Alternatively, a single infusion with a relatively high mash temperature (158-160°F) will provide the necessary long-chain sugars for the brett to munch on.
• Cool wort in kettle naturally overnight if desired.
• Pitch cooled wort into solera with about half a package of Fermentis US-05.
• Add some heavily “aged” oak cubes.
• Pitch Wyeast 5728 Belgian Lambic Blend and collected Boon Oude Gueuze bottle dregs after 5 days.

Special Procedures

After about 11.5 months:

• Pull a good-sized sample of the beer.
  • Test PH.
  • Chill slightly and taste.
  • Take notes.
• Adjust grist composition for solera top-off, if needed, to encourage desired characteristics.
• Evaluate whether to introduce any other bottle dregs or cultures to the mix.

After 1 year, draw 4 gallons from solera.

• Bottle 1 case (about a gallon) of 375ml bottles, priming and dosing with champagne yeast if desired.
• Reserve 2 gallons for “gueuze” in two years and for blending with fruit after another year.
• Blend 1 gallon with 1.5-2 pounds of fruit.