Brewing Method: All Grain
Yeast: Various..see below
Yeast Starter: Starter used for all culture additions.
Batch Size: 5 US gallons
Original Gravity: 1055
Final Gravity: 1010
Alcohol Content: %
Total Grains: 12 lbs
Color:
Extract Efficiency: A sorry 66 %
Hop IBU's: ?
Boiling Time: 90 minutes
Primary Fermentation: 5 days at 66 degrees
Secondary Fermentation: 12 months
Additional Fermentation:

Grain Bill:

7.5 lbs pilsner - DWC
4 lbs wheat malt - DWC (yeah, I cheated and used malted wheat, unmalted would be more appropriate)
4 ozs 50 crystal - Hugh Baird
4 ozs 20 crystal - Durst

Hop Bill:

1 oz of Fuggles - these were old leaf hops which I aged 9 months in the open air to reduce the bitterness. Unknown alpha rating after aging.

Mash Schedule:

I used 14 qts of strike water.
Step-infusion: 122 for 20 minutes, 152 for 90 minutes, mash-out at 168 for 15 minutes.

Brewers Notes:

Initial yeast for fermentation was 1028 London. After 5 days I racked to the secondary and pitched the P. damnosus. After another week I pitched the B. lambicus along with a handful of steamed oak chips. The Brett supposedly works better in the presence of wood. After 10 months I added a starter from the dregs of a bottle of Boons Marriage Parfait. It's important not to disturb the pellicle, this is the whitish/gray layer that forms on the top of the beer. It helps to protect the beer from O2 during the long secondary.
For my next batch of lamic I will use a plastic bucket for the entire fermentation. From what I have read the slight porosity (if you believe that) of the plastic helps to mimic the porosity of the oak barrels which are the traditional vessels used in Belgium. You can also supposedly obtain better results if the entire fermentation is done without racking.