Since I bottled the Kriek (Cherry Lambic) today, I decided to start another Lambic recipe. This time, I'm doing a Peche, which is a Peach Lambic. Like the Kriek, I'm doing a sour mash.
I started a basic mash of 3# of Pilsner malt, 1# honey malt, and 1# crystal 20 malt. I held back roughly 1/2# of the grain for later. After the 60 minute mash, I drew off the wort and disposed of the grain, and gave the mash tun a quick rinse. Then I put the wort back in, and threw in the final 1/2# of crushed grain, and sealed it up tight, with the wort temperature still in the low 130 range. I'm going to let that sit for 24-48 hours, allowing it to sour. It will smell like a mixture of old socks and dead hookers. Or so I'm led to believe. Susan would know.
After the appropriate level of sourness, I'll then do a normal 60 minute boil using some old magnum hops I've had set aside since my first year of brewing. I remember reading that lambics call for old stale hops (more of a preservative than anything) so I had set some aside in a non-sealed container.
Incredibly exciting photo of the mash starting its souring process: