jpoder
Well-Known Member
Has anyone brewed this recipe from Randy Mosher's Radical Brewing book? Crabapple Lambicky Ale
It is on page 169 as part of the 12 beers of Christmas. he suggests brewing a pale wheat ale mashed really low and primaried with a clean yeast strain then racking to a secondary on top of 3-4 Lbs of Crabapples or cranberries (frozen then thawed) and pitching a lambic blend. He suggests aging for only 2 (TWO) months, then racking to a tertiary and allowing it to clear for a few weeks then bottling.
It seems like this might create bottle bombs as the mixed lambic culture continues to chews through any remaining food. it also seems like this would not be very sour. any thoughts? anyone brewed this and can comment on the results? ...or any experienced sour brewers comment on the approach/expected results?
It is on page 169 as part of the 12 beers of Christmas. he suggests brewing a pale wheat ale mashed really low and primaried with a clean yeast strain then racking to a secondary on top of 3-4 Lbs of Crabapples or cranberries (frozen then thawed) and pitching a lambic blend. He suggests aging for only 2 (TWO) months, then racking to a tertiary and allowing it to clear for a few weeks then bottling.
It seems like this might create bottle bombs as the mixed lambic culture continues to chews through any remaining food. it also seems like this would not be very sour. any thoughts? anyone brewed this and can comment on the results? ...or any experienced sour brewers comment on the approach/expected results?