Oh to Daisy NHC 2005

David Pyle, Becky Pyle

Straight (Unblended) Lambic

for 60 U.S. gallons (227 L)

Ingredients

18.0 lb (8.16 kg) Pilsner malt

16.0 lb (7.26 kg) raw wheat

Aged whole hops, 9% alpha acid (60 min.)

Aged whole hops, 9% alpha acid (30 min)

Wyeast No. 1056 California ale yeast

1 tsp.   corn sugar to prime

Specs

Original Specific Gravity: 1.055

Final Specific Gravity: 1.015

Boiling Time: 60 minutes

Primary Fermentation: 14 days at 68° F (20° C) in a wooden barrel

Secondary Fermentation: 365 days at 70° F (21° C)

Directions

 Mash grains at 150° F (66° C) for 120 minutes.

Judges’ Comments

“Sour, without much complexity. More wild critters, or perhaps just more age, would be welcome.”

“A nicely made beer with good balance and stylistic character. Acids are on the high side but acceptable.”