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brewing March 27

PostPosted: Tue Mar 22, 2011 10:33 pm
by jimmiec
It looks like I'm still going to be here this weekend. For Michaell Jackson's birthday, I'm planning on brewing this Sunday a Lambic. I planned on doing the Cantillon mash schedule detailed in Stan's book "Brewing with Wheat." I'll be getting started around 11 AM. If anyone wants to stop they are welcome. If you need the address just PM me.

031 - lambic - 001

Style: Fruit Lambic
TYPE: All Grain

Recipe Specifications
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Batch Size: 6.00 gal
Boil Size: 6.87 gal
Estimated OG: 1.056 SG
Estimated Color: 4.0 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
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Amount Item Type % or IBU
7.50 lb Pearl Malt (2 Row) UK (3.0 SRM) Grain 60.00 %
5.00 lb Wheat Malt, Bel (2.0 SRM) Grain 40.00 %
0.25 oz Saaz [2.50 %] (90 min) Hops 2.3 IBU
0.25 oz Tettnang [4.50 %] (90 min) Hops 4.2 IBU
1.00 tbsp Wheat Flour (Boil 15.0 min) Misc

Mash Schedule: My Mash
Total Grain Weight: 12.50 lb
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My Mash
Step Time Name Description Step Temp
20 min Step Add 3.88 gal of water at 119.0 F 113.0 F
45 min Step Add 0.00 gal of water at 144.0 F 144.0 F
30 min Step Add 0.00 gal of water at 162.0 F 162.0 F
15 min Step Add 0.00 gal of water at 172.0 F 172.0 F

PostPosted: Wed Mar 23, 2011 5:17 am
by yeastmeister
You say Fruit Lambic, but where is the fruit? BJCP says traditional products use 10-30% fruit (cherries use 25%). I understand you are probably going to add the fruit to the fermenter, but I'm still interested. Looks good otherwise.

PostPosted: Wed Mar 23, 2011 9:27 am
by jimmiec
Yeah, I would like to make a fruit one. I probably should be doing 10 gallons with one being a straight lambic. I'm not really sure about the fruit yet and when to put it into the fermenter. I really like the Tillman strawberry but it was not all that sour. I'm pretty sure I'm going to get some sour beer with the slurry you gave me. Also, it is strawberry season and could use LA ones too.

I probably will do the classic though, kriek. I have 2 bottle (each 14 oz) of Montmorency sour cherry extract. However I would like to save some of it for an Imperial Stout or something. Once it is cherry season, I could add some sweet cherries to the fermenter, mostly for the seeds. Maybe, I can find some dried cherries locally. I would like to get as much fruit flavor (fruit bomb) into it as I can with a nice strong sourness. Once I have the final recipe I'll edit the post. Hopefully it turns out nice enough to drink and can post a tasting note.

How much extract would you put into the fermenter? Would this be a healthy beer with all the antioxidants?

PostPosted: Fri Mar 25, 2011 9:49 am
by aleguy
As I understand it from the literature, fruit is added when the base Lambic/Gueze is ready for bottling and allowed to ferment out before the one-year-old Lambic is added for carbonation. It is generally conditioned for at least another year before being released.
You will have at least two years before you need to worry about adding any fruit. BTW, if you're doing a Lambic style, you really should do a turbid mash procedure, though you will make great beer even without it. It should have more Brett character if you do.