Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > 6-7 month fruit lambic recipe

Reply
 
LinkBack Thread Tools
Old 06-13-2013, 07:08 PM   #1
chad_
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 109
Liked 10 Times on 8 Posts
Likes Given: 12

Default 6-7 month fruit lambic recipe

I have been really interested in brewing a lambic. However, I will only have about 6-7 months to brew it. I was wondering if it is possible to brew a lambic, or fruit lambic within this time frame. And, if so, what the best times to add the bugs and fruit would be. Thank you!

__________________
chad_ is offline
 
Reply With Quote Quick reply to this message
Old 06-14-2013, 02:46 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,039
Liked 143 Times on 99 Posts
Likes Given: 68

Default

You could probably get away with making a fermentable wort (pils and flaked wheat, mash ~148 F), and pitching all your microbes together at the start of primary (some dregs from your favorite lambics is a good booster for a Wyeast or White Labs blend). After three, months rack onto your desired fruit and oak. When the gravity stabilizes in 2-3 months, bottle and enjoy. This will lack the complexity of the long-aged real deal, but it’ll be pretty good.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is online now
 
Reply With Quote Quick reply to this message
Old 06-20-2013, 12:40 AM   #3
Brewbien
Feedback Score: 19 reviews
Recipes 
 
Join Date: Jan 2013
Location: Portland, Oregon
Posts: 594
Liked 131 Times on 94 Posts
Likes Given: 67

Default

Another idea would be to start with a sour mash and then do what oldsock says and pitch bugs/sacc strain to ferment the wort, you may get a more sour beer that way. Just a thought.

__________________
Brewbien is offline
 
Reply With Quote Quick reply to this message
Old 06-24-2013, 02:04 PM   #4
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

In my lambics, the 6-7 month mark tastes like old socks and horses' asses. 12 months is where it turns the corner, 20-24 months is where it really gets magical.

In my experience, there is no sense in trying to rush a beer. The beer will tell you when it's done, not the other way around.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 06-25-2013, 06:06 AM   #5
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

I highly recommend a sour mash brew if you want something sour and quickly I have made two batches with a two day mash and they ferment out in 5-10 days keg and enjoy by day 14! No lie, amazing, simple, cheap, and delicious

__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 03:16 AM   #6
chad_
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 109
Liked 10 Times on 8 Posts
Likes Given: 12

Default

How does the taste of the sour mash differ from the taste of a lambic drawdy10?

__________________
Pimary #1: Trippel
Primary #2: Summer Berliner Weisse
Primary #3: Belgian Quad
Souring: Sour Red, Sour White, Sour Black, Saison brett, Farmhouse Saison
Bottled: Saison, Nelson saison, Sour Brett Saison
Waiting: Dubbel, Belma Pale, Dark Saison
chad_ is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 10:22 AM   #7
joshrosborne
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Royal Oak, MI
Posts: 122
Liked 4 Times on 4 Posts
Likes Given: 36

Default

Quote:
Originally Posted by chad_ View Post
How does the taste of the sour mash differ from the taste of a lambic drawdy10?
Very different. A sour mash should lend a clean, simple sourness from the Lacto. A lambic is much more complex due to the numerous critters responsible for its souring, along with the length of time it takes to sour.
__________________

Primary: Nelson Sauvin Saison
Secondary/Aging: ECY01 Sour
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Hefeweizen

joshrosborne is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 10:26 AM   #8
Bazaar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: El Paso, Texas
Posts: 113
Liked 21 Times on 17 Posts
Likes Given: 5

Default

Quote:
Originally Posted by joshrosborne View Post
Very different. A sour mash should lend a clean, simple sourness from the Lacto. A lambic is much more complex due to the numerous critters responsible for its souring, along with the length of time it takes to sour.
Exactly. I've had short-term lambics that simply didn't taste like lambics--they were lacking in complexity. Sour mashing is a great way to make simple sours, especially a Berliner Weisse, but lambics need time.
__________________
Bazaar is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2013, 06:21 PM   #9
drawdy10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: brookings, sd
Posts: 367
Liked 18 Times on 16 Posts
Likes Given: 9

Default

Quote:
Originally Posted by chad_
How does the taste of the sour mash differ from the taste of a lambic drawdy10?
Chad, if you want some thing fast it is amazing. It's like a real tart lemonade that tastes great and refreshing cold with cold carbonation. Everyone that likes lambics and other sours has loved this sour mashed Ale. It's very cheap and quick.
__________________
drawdy10 is offline
 
Reply With Quote Quick reply to this message
Old 06-27-2013, 07:45 PM   #10
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Bazaar View Post
I've had short-term lambics that simply didn't taste like lambics--they were lacking in complexity.
This is exactly why I say you can't tell beer when it's done - it tells you.
__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Critique and help with fruit lambic recipe Tiber_Brew Lambic & Wild Brewing 29 06-24-2014 03:05 PM
Lambic Primary / Fruit Addition Gregg Lambic & Wild Brewing 20 11-05-2013 03:35 PM
Questions about adding fruit to lambic jtejedor Lambic & Wild Brewing 3 02-18-2012 02:23 AM
Well meaning wife, and a Fruit Lambic Kit. Guildenstern Lambic & Wild Brewing 12 12-19-2011 05:05 PM
fruit lambic, grolsch bottles? MTHarrington Bottling/Kegging 1 11-30-2009 10:02 PM