Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > base for kriek
LinkBack Thread Tools
Old 03-18-2011, 10:56 PM   #1
Feedback Score: 0 reviews
Join Date: Nov 2010
Location: San Bruno, CA
Posts: 10
Default base for kriek

I have some cherries in my freezer (about 5lb) that I want to use to make a kriek. I've never brewed a lambic before and there are a lot of complicated techniques floating around, like turbid step mashes that are based on the Belgian traditions. My question is: can I do something simple like a single infusion mash? If the goal is to extract a large amount of dextrins, can't I just mash at a relatively high temperature, like 155F? Some argue that this will have sufficient tannins. I don't necessarily need a "traditional" brew, but rather a beer that is balanced and has an emphasis on the cherries.

As for the grist, does this work?
Pilsner 80%
White Wheat 10%
Munich 5%
Vienna 5%

Sterling hops 20 IBU

boil 90m
WLP001 (CA) or maybe WLP029 (Kolsch) at 70F for 1wk
WLP655 (Belgian Sour Mix 1) for 3mo
add cherries, age 3-6mo

Also, how much cherries to add per gallon, closer to 3lb or 2lb per gallon?

jibby is offline
Reply With Quote Quick reply to this message
Old 03-19-2011, 03:45 AM   #2
Feedback Score: 0 reviews
Join Date: Sep 2007
Posts: 2,552
Liked 23 Times on 22 Posts


For my first lambic, I did a simple wheat brew using a single infusion mash. The key with a lambic is to let it sit on the bugs for about a year, if not more. I put 10# of cherries (whole) in my lambic and let it sit on the bugs for almost 2 years. 3 months time really won't be enough to let the bugs do their work. My lhbs carries Wyeast and I used 3278 exclusively.

As for how much cherries to add, I like to be able to detect the fruit but not have it over-powering. To that end, I would say at least 2#, probably even 3#/gallon, if you use whole fruit.

avidhomebrewer is offline
Reply With Quote Quick reply to this message
Old 03-19-2011, 05:59 PM   #3
Registered User
Feedback Score: 0 reviews
Join Date: Jul 2009
Location: Keller, Texas
Posts: 4,887
Liked 231 Times on 193 Posts


Six months is definitely not long enough to ferment with that blend. I think you would be happiest if you let it sit for 12-24 months.

If you are really committed to only giving it six months, consider sour mashing your wort (either the whole thing over night or a portion for 24-72 hours) and then pitching a brett strain as the primary strain. You will get plenty of sourness and a little brett character. After one month, pitch the cherries and let them sit for another five months. You could go with a Belgian sacc strain and get a decent beer but I think the brett characteristics will make a much better beer.

ReverseApacheMaster is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
NB Dawson's Kriek Extract Kit JByer323 Lambic & Wild Brewing 4 11-19-2010 06:37 PM
NB's Dawson's Kriek krebs119 Lambic & Wild Brewing 5 08-13-2010 12:44 AM
Kriek - how long on fruit? Piotr Lambic & Wild Brewing 8 07-24-2010 04:33 AM
Kriek - Can I add Cherry without racking? marqoid Lambic & Wild Brewing 2 06-26-2010 03:13 PM
Kriek lambic from wheat extract kit? zaireeka Lambic & Wild Brewing 4 01-08-2010 07:26 AM

Newest Threads