Monday, February 25, 2013
This weekend, I brewed the second annual batch of my local pseudo-Lambic. Last year's batch has developed into a nice lambic base - assertively sour (but not overly so), with a great bouquet and good color and clarity.
For this years batch, I'm keeping the turbid mash, and using the same recipe - the only change being that I upped the Munich malt by 10% and reduced the boil time from two hours to 60 minutes. The hope is that the extra Munich will offset any kettle caramelization the extra hour would have given.