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http://www.homebrewtalk.com/showthread.php?t=155812 Gueuze-lambic by Jean Xavier Guinard 6.8 lbs klages pale malt 3.3 lbs wheat 0.5 lb crystal malt 40L 0.33 oz each fuggles, northern brewer, and bullion hops (3 years old) Sacch. culture (Sierra Nevada ale yeast) Brett. culture Pedio. culture Mixed sacch-brett-pedio culture for bottle conditioning 3/4 cup dextrose for priming OG 1.053 FG 1.013 Boil: 2 hours Primary (sacch.): 1 week at 63 F Secondary (pedio and brett): 2 weeks at 69F, 4 weeks at 62F Fermenter: oak cask Mix 1.4 gallons of water with the wheat and 10% of the klages pale malt. In a cooker, bring to a boil after a ten minute rest at 158F. Boil for 30-45 minutes. Start the main mash by mixing 1.3 gallons of 130F water with the rest of the pale malt and crystal malts. Hold for 15 minutes at 140F. Drop the boiled adjunct into the main mash and hold at 158F for 30min and mash off at 170F. Slowly run off and sparge. Boil for 2 hours, adding hops early into the boil. Fill the cask with the cooled wort and inoculate with the sacch culture. After one week, inoculate with the pedio. culture and after 3 weeks with the brett culture. Make up the ullage in the cask every other weeks with fresh wort. Rack and bottle condition with the fresh mixed culture and dextrose for priming.