Hey guys. I found this recipe for a Cherry "Lambic." From my understanding, true lambics take a long time to condition-this one obviously doesn't. I'm not too worried about the true defenition of lambic, more worried that it will be tasty. What do you think of the recipe?
Dark Cherry Lambic
5 LB. Munton's plain light DME
2 LB. wheat malt extract
3-1/2 oz. malto dextrin
1 oz. Hallertau hops
1 can Oregon Dark Sweet Cherry Puree
Wyeast #3278 Lambic Blend
Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water. Bring to a boil and add hops. Boil for 45 minutes. Strain out hops. Add enough water to the fermenter to make 4.5 gallons and cool to 70 degrees. Pitch yeast, add fruit puree and ferment for 3 weeks Rack into secondary fermenter and condition for a week at 60-65 degrees. Bottle condition using corn sugar for priming.
Would you suggest adding the cherry into the secondary instead of the primary? I want to get a higher ABV out of this beer, would adding brown sugar be worth the try? Thanks for any advice!
Dark Cherry Lambic
5 LB. Munton's plain light DME
2 LB. wheat malt extract
3-1/2 oz. malto dextrin
1 oz. Hallertau hops
1 can Oregon Dark Sweet Cherry Puree
Wyeast #3278 Lambic Blend
Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water. Bring to a boil and add hops. Boil for 45 minutes. Strain out hops. Add enough water to the fermenter to make 4.5 gallons and cool to 70 degrees. Pitch yeast, add fruit puree and ferment for 3 weeks Rack into secondary fermenter and condition for a week at 60-65 degrees. Bottle condition using corn sugar for priming.
Would you suggest adding the cherry into the secondary instead of the primary? I want to get a higher ABV out of this beer, would adding brown sugar be worth the try? Thanks for any advice!