Wild Brews...(and not just the book)

Ever since brewing the traditional Berliner Weiss and Raspberry Lacto-"No-Weiss" (repitched from the BW) I've been really delving into beer styles involving wild yeast. While I still haven't technically brewed the planned true-to-style lambic (aside from the yeast--as true lambic can only be made in Payottenland) I've been tinkering around with recipes and techniques that are very similar. After a very brief "non-wild" hiatus I picked up where I left off and brewed "Odds & Ends Lambic-ish Ale."

Odds & Ends Lambic-ish Ale
Traditionally lambics are brewed with a grain bill consisting of approximately 60% pilsner malt and 40% unmalted wheat, and utilize a "turbid mash"which differs from regular mashing techniques in that it leaves a fair amount of starches unconverted to sugar for the wild yeast and bacteria to feast on later. This results in interesting flavours and complexities not normally present in other beer styles. While I ended up using malted wheat (due to immediate availability) the rest of the process was for the most part accurate.

3 Gallon Batch O.G. 1.056 (Brewed 6/18/2010)
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4 lbs 2-row
2 lbs Wheat (malted)
4 oz Wheat (unmalted)
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1 oz 2% Spalt Select @ 60 min
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Wyeast 3278 Belgian Lambic Blend
-Fantome Saison Dregs
-Jolly Pumpkin Bam Biere Dregs
-Homebrewed Berliner Weiss Dregs
-Homebrewed Raspbery Lacto Dregs
-Orval Dregs
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Wild Brews Turbid Mash
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Fermented at 75F
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A few days later, a friend and brewed up a Flanders Red Ale, continuing the sour streak.

Flanders Red
5 Gallon Batch O.G. 1.050 (Brewed 6/22/2010)
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5.7 lb Vienna
2.1 lb Maize (flaked)
1.05 lb Carahell
1.05 lb CaraVienne
1.02 lb Aromatic
.33 lb Special B
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1 oz ~4% EKG @ 120 min
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Wyeast 3278 Belgian Lambic Blend
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Fermented at 80F for 16 hours, then moved to 75F
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The last of the wild beers (for the moment) is based on Raj Apte's Sour Ale Inquiry studies (Google for more information). It involves a method which utilizes the sugars in the wheat, but later boils that portion of the mash to release tannins and proteins for the bugs to work on later.

Dragon's Mouth (Named after the Yellowstone attraction--as every couple minutes the blowoff makes a similar noise from the nearby closet)

O.G. 1.062 (Brewed 6/27/10)
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9.3 lb 2-row
1.8 lb CaraVienne
1 lb CaraMunich
1.33 lb Wheat (unmalted)
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.75 oz ~4% Kent Goldings @ 50 minutes (oxidized for approx. 2 weeks)
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Raj Arpte Mash schedule (multiple step with 2 separate mashes)
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Yeast cake from Odds & Ends Extra 1/2 Gallon (everything except the Orval dregs)
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Fermented at 75F for 48 hours
----Now 70F
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