Mash with a single infusion at 162°F (72°C) for one hour.
Ferment at 70°F (21°C) with Wyeast Lambic blend for two months. Add to 30-gallon Solera red wine barrel and remove 10 gallons of older aged beer.
Blend to taste with younger non-barrel aged beer made from the same recipe.
Keg, chill and carbonate.
Primary fermentation for two months at 70°F (21°C).
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