Epic lambic brewday in Dublin.

[EoinMag]

I joined the rest of my club "The Liffey Brewers" in Dublin recently to brew an epic barrel project lambic.

We've sourced an old wine barrel (225L) and did a collaboration brew, varying in volumes from 20l up to 58l (me). We ended up with about 200l in the barrel and then pitched some bugs from east coast yeast, I can't remember what the bug mix was as I wasn't involved in this phase.


We did a cereal mash to give the bugs some hard stuff to munch on, with addition of the wheat and then a half an hour boil. I managed this too in my BIAB setup.


22L batch:

Dough in 1.76kg Wheat and 0.352kg Pilsner (2 Row) UK (2.0 EBC) and 8.91L @60C
Increase to 100C, and hold for ~30min
Add remaining 3.168kg malt and 2.97L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
Sparge with 19.4L water at 95C

~55g hop addition @60min

33L batch

Dough in 2.64kg Wheat and 0.528kg Pilsner (2 Row) UK (2.0 EBC) and 13.365L @60C
Increase to 100C, and hold for ~30min
Add remaining 4.752kg malt and 4.455L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
Sparge with 27.1L water at 95C

~85g hop addition @60min

44L batch

Dough in 3.52kg Wheat and 0.704kg Pilsner (2 Row) UK (2.0 EBC) and 17.82L @60C
Increase to 100C, and hold for ~30min
Add remaining 6.336kg malt and 5.94L water. Adjust mash to 70C, and hold for ~2hrs, stirring continuously, rest 30min.
Sparge with 34.8L water at 95C

~110g hop addition @60min


As we had some people drop out I upped my contribution on the fly and did the math for 55l and ended up with 58l after a small addition from another brewer who had too much second runnings.

This may eventually turn into an epic geueuze, we are not sure yet, but we have another sour barrel that we are shortly to do an Oud bruin in, so who knows.

 

[Coff]

East Coast Yeast has traveled far and wide, very cool. Good luck with the project.

 

[statseeker]

Loving this project. Wish I could do something similar but sourcing barrels/brewers is kind of hard unless you know a guy.

 

[EoinMag]

Someone was to pop over to the barrel yesterday to add their contribution, this is after a few days of primary already as we were short on volume and we want to leave as little headspace as possible to discount acetic infection.

 

[ChugachBrewing]

I wish you were closer! It would be fun to blend

 

[EoinMag]

This is chugging along after the last primary addition, not every contributor was there on the day, so one was added later. This is how the krausen looked post addition.