Cranbery Lambic

Brewer:	Art Shipley		Email:	wshipley@aaahawk.com
Beer:	Cranbery Lambic		Style:	Belgian Fruit Lambic
Type:	Extract w/grain		Size:	3.0 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	15 IBU
OG:	1.072		FG:	1.014
Alcohol:	7.5% v/v (5.9% w/w)
Water:	None
Grain:	8 oz. Belgian pale 8 oz. Dextrine malt (Cara-Pils) 8 oz. Flaked rye
Steep:	Steep Grains in 1 gals 155° water for 45 min Rinse with 1 gal 170° water
Boil:	60 minutes	SG 1.062	3.5 gallons
	3.5 lb. Light malt extract 1.75 lb. Wheat extract
	add enough water to get 3.5-4.0 gals for boil 1 tsp Irish moss 15 min
Hops:	.5 oz. Saaz (3.75% AA, 60 min.) .25 oz. Saaz (3.75% AA, 30 min.)
Yeast:	Wyeast 3278 Belgian Lambic Blend
Log:	Primary: 14 days at 65° (glass) secondary: 28 days at 65° (glass) Add 2lbs crushed cranberries to 2ndary. tertiary: 3 months at 65° (glass) to clear
Carbonation:	Grolsch type bottles, add 4 Muntons Carb Tabs each bottle. rehydrate 1 pkg champaign yeast to bottling bucket and rack beer to bucket. then fill bottles.
Tasting:	Don;t know when I'll get around to brewing this but sounds like a great beer.

Recipe posted 10/28/06.