raven11356

Recipes 

I've been doing some research on this beer. you really can't find decent lambic kits. i found a recipe which i will modify.


5 gals. spring water to 150 F
1lb. 20 L. Crystal steep 30 min.
4 lbs. LDME boil 60 min.
1 oz. Styrian pellet hops boil 60 min.
Cool to 170 F.
8 lbs fresh raspberries past. 30 min.
Wyeast 5526 BRET LAMB
Wyeast 5112 BRET BRUX

OG: 1.041
Primary: 34 days
Secondary: 5 mos.

i'll be adding 1lbs of belgium candy sugar and an extra 1lbs of raspberries. I have a new oak barrel coming that i can age it in. give me your thoughts on this project.

biochemedic

Recipes 

Check out this thread from my 'other board'...

__________________
Bottled: Basic Spiced Cider, W. Coast of Belgium IPA, NJFB Stout v1 & v2
Mead List: Southern Pyment, Simple Cyser '08, '09,'10 & '11, PomPom Melomel, English hop metheglin, American hop metheglin, Chocolate Mead, Cherry Melomel, Belgeglin, Bochet
Primary: Caramel Quad, Cocobochet
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day Ginger Metheglin
Planned: Traditional Gesho T'ej

raven11356

Recipes 

many thanks dude!!! the link was very useful, I feel a little more confident about this project.

Bierliebhaber

Recipes 

+1
Follow the instructions on that thread and you'll be keyed in. I brewed it with some modifications and it turned out great.

Clann

Recipes 

Very cool. Lindmans is like $7 a bottle and the only beer my wife likes

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Back Nine Brew&Wine
Life don't get better than a beer and a pepper.

What I am brewing is now a mystery

The_General

Recipes 

I made the "Impatient Man's Lambic" too. I made it with peaches not raspberries but it turned out pretty good. The overnight souring step is a bit of a pain but I definitely prefer it to using all those nasty bugs in my equipment.

ReverseApacheMaster

Recipes 

I don't understand the smoked malt or crystal malts in the recipe in that thread...

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

Bierliebhaber

Recipes 

I can't say definitively that they serve their intended purpose, but they're intended to replicate the added complexity you get from fermenting with bugs.

raven11356

Recipes 

7.5 lb British two-row
0.6 lb Crystal 20L
0.6 lb Crystal 40L
0.6 lb British crystal 50-60L
0.25 lb CaraPils
1 oz Black Patent
1 oz Roasted Barley
1/2 oz Smoked Malt

im assuming this are all grains and no malt extract right? sorry if this question sounds dumb but i have to be really sure. i would hate to ruin this lambic.

Bierliebhaber

Recipes 

Yes, that recipe is all grain. It looks like your OP was extract with specialty grains. If you're not set up for AG, I'm sure you could convert this to an extract/specialty grains. Convert the British 2-row to light DME/LME. Steep the other grains (you may need to adjust the quantities because you are steeping not mashing). After you steep, you would need to dissolve your extract into the kettle. Then, follow the souring instructions from there. Honestly, I have very little experience with extracts, so some of the other "gentlemen" may need to add to/correct this.