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raspberry lambic
This recipe is for two 5.5 gallon batches to compare side by side (with only one using lambic yeast).
| Brewer: | Stephen Bialkowski | Email: | poleski_wan_kanobi@yahoo.com | |||||
| Beer: | raspberry lambic | Style: | Flanders Brown | |||||
| Type: | Partial mash | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 12 IBU | |||||
| OG: | 1.065 | FG: | 1.011 | |||||
| Alcohol: | 6.9% v/v (5.4% w/w) | |||||||
| Water: | Filter water. Pour boil into two buckets each filled with 20# ice. |
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| Grain: | 1 lb. Wheat malt 5 lb. Belgian Munich 1 lb. German Vienna 1 lb. Belgian aromatic 1 lb. Belgian CaraMunich |
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| Mash: | 80% efficiency | |||||||
| hold at 158° for 60 minutes | ||||||||
| Boil: | 75 minutes | SG 1.084 | 8.5 gallons | |||||
| 12 lb. Light malt extract | ||||||||
| 2 tsp irish moss @ 10 minutes left | ||||||||
| Hops: | 2 oz. Kent Goldings (5% AA, 60 min.) | |||||||
| Yeast: | 3163 Roselare (lambic) 3522 Belgian Ardens |
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| Log: | 3# raspberry puree added lambic 2 weeks after boil. 3# raspberry puree added belgian 2 weeks after boil. |
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| Carbonation: | Each batch primed and bottled with 1 cup corn sugar. The belgian was bottled 2 months after boil. The lambic was bottled 8 months after boil. |
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| Tasting: | Lambic was very sharp after 6 months. The sharp flavor refined to a lemony zing at 12 months, with undertones of raspberry and malt. Belgian was cloudy and tart due to tannins in raspberry puree. It took 3 months for this to completely settle. Worth the wait! |
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Recipe posted 04/23/12.
