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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:
20 HCU (~12 SRM)
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.
Grain: 1 lb. Wheat malt
5 lb. Belgian Munich
1 lb. German Vienna
1 lb. Belgian aromatic
1 lb. Belgian CaraMunich
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
Log: 3# raspberry puree added lambic 2 weeks after boil.
3# raspberry puree added belgian 2 weeks after boil.
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.
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!

Recipe posted 04/23/12.