10 pounds Durst Pilsner malt
1 pound weyermann wheat
0.25 acidulated malt
Mash at 150F for 75 minutes. Cut your tap water 50% with distilled water.
1.0 oz Saaz whole leaf hops added for first wort hopping and left in pot for all 90 minutes of boiling
0.5 oz saaz 30 minutes
1.0 oz saaz 15 minutes
OG should be around the 1.065 range depending on your efficiency
*here is the secret*
You are going to have to make a starter with Wyeast 5526 (Brettanomyces Lambicus) at least one week before brewing. The yeast suppliers (both white labs and wyeast) do not supply you with enough yeast (yes! brettanomyces is a yeast, not a bacteria!) to ferment an entire batch. They think that you are adding it to a batch of beer that has already been fermented with Brett's cousin, Saccharomyces.
To make that starter: Add 100g of DME to 1L of water. Boil. cool. add yeast nutrient. add yeast and let it go for 7-10 days....7 days with a stir plate, 10 days if you are occasionally mixing it by agitation.
Fermentation: Once you pitch your starter into your cooled wort, let it ferment like you would a 'normal' beer. It will krausen and bubble away for the first couple of weeks. After three weeks, transfer to a sanitized glass carboy. Let it ferment in there until it forms a thick pellicule. Do not disturb the carboy once the pellicule forms. You'll know its time to bottle when that pellicule falls back into the beer. The longer you let it sit with the pellicule intact, the better (sour-like) it will be. That pellicule is important to this beer and all sour beers. It protects the beer under it from oxygen. Oxygen + alcohol + acetobacter = vinegar.
