Lambicus Deliciousis

Another brew concocted by Julian and brewed on his system. We brewed up 15 gallons and split it 3 ways between him, Andy and I. We'll see how she turns out in a year or two.

Grain:
57% Pilsner malt
33% Wheat malt
5% Acidulated malt
5% Rolled oats

Single Infusion Mash:
148 degrees for 1 hour
Sparge at 165 degrees.

Boil:
90 min. boil

Hops:
Saaz hops totaling 15 IBUs... I think.

Yeast:
A 10 day starter of White Labs (WLP650) Brettanomyces bruxellensis yeast. I propped up 1 vial in 1 liter on a stir plate for 3 days, then bumped up to 3 liters for another week before decanting and pitching into the wort.

Predicted Original Specific Gravity:
1.047

Notes:
Fermented outside on the patio, it has been about 65 degrees lately. I'm going to pitch in some lactobacillus and some fruit at some point down the road. Maybe some cherries unless something at the farmers market catches my eye.

EDIT 12.30.2007: I was on I5 Friday and I stopped at a small market in the middle of central California. There were tons of packages of dried fruit for sale and I bought 2 pounds of dried plums that I pitched into the beer when I got home. I also added a package of WYeast Lacobacillus. MMM plubmic.