Been brewing for years, but have just recently gotten into wild brewing. In the past few years I've developed a taste for Belgian sours and lambics and thought I'd try producing some at home.
I would like to make something like a fruit lambic, although not necessarily exactly to style. My wife and I both love New Glaurus' Belgian Red cherry Lambic. I was thinking I would do something like that, although maybe a little more sour. I have no idea what their process or recipe is, but after doing some research I've formulated my own recipe that I think will fit our palates.
Feel free to suggest anything different, or comment otherwise on this.
5 gal net volume
9 lb Pilsner malt (U.S.)
.25 lb C-40
4 lb White wheat malt
2 lb Aromatic (Belgian)
Mash at 155F for 90 min
1 oz. Hallertau 105 minute boil
Hallertau is already sitting in an open bag at room temp, in an effort to emulate the stale "aged" characteristics of Belgian hops used in these types of beers. I'm guessing it will be there for about a month or two.
1200 mL starter of WY3278 Belgian Lambic Blend yeast/bugs
The next step is where I'm not sure yet. I'm trying to decide from two options (chime in if you have another better option)
Option 1:
After 2 months in primary, add 6 lbs Oregon cherry puree along with oak chips to the primary, bulk age for 12-18 months or...
Option 2:
After 2 weeks, rack beer onto 6 lbs cherry puree & oak chips into secondary and bulk age for 12-18 months
I've read conflicting information about keeping wild beers on the trub in primary being good/bad. I'm open to ideas.
Thanks!
TB
I would like to make something like a fruit lambic, although not necessarily exactly to style. My wife and I both love New Glaurus' Belgian Red cherry Lambic. I was thinking I would do something like that, although maybe a little more sour. I have no idea what their process or recipe is, but after doing some research I've formulated my own recipe that I think will fit our palates.
Feel free to suggest anything different, or comment otherwise on this.
5 gal net volume
9 lb Pilsner malt (U.S.)
.25 lb C-40
4 lb White wheat malt
2 lb Aromatic (Belgian)
Mash at 155F for 90 min
1 oz. Hallertau 105 minute boil
Hallertau is already sitting in an open bag at room temp, in an effort to emulate the stale "aged" characteristics of Belgian hops used in these types of beers. I'm guessing it will be there for about a month or two.
1200 mL starter of WY3278 Belgian Lambic Blend yeast/bugs
The next step is where I'm not sure yet. I'm trying to decide from two options (chime in if you have another better option)
Option 1:
After 2 months in primary, add 6 lbs Oregon cherry puree along with oak chips to the primary, bulk age for 12-18 months or...
Option 2:
After 2 weeks, rack beer onto 6 lbs cherry puree & oak chips into secondary and bulk age for 12-18 months
I've read conflicting information about keeping wild beers on the trub in primary being good/bad. I'm open to ideas.
Thanks!
TB