I have been reading all I can find on HB "Lambics" and have started to formulate my plan/recipe.
I am going the route of making a plain basic ale, 65/35 inc a little Honey malt, Belgian caravienne, and a touch of Dextrine just to make it a little interesting. probly using WLP001 at first and adding the 3278 "Lambic blend" along with about 7 lbs of commercial raspberry puree' after primary is about done.
I realize that there is a lot of latitude in methods and processes depending on your commitment to authenticity, but this is the level I am comfortable with at this point in my HB "carreer". I've "aged' a few ounces of a Hal/Saz/Fug, mix via the 4 hr 200F oven and they are a shadow of their former self, I must say. Still pale green, but smell more like hay than hops.
Given this method and plan, I have a few questions:
Would a belgian yeast be more appropriate for the primary phase? or would the long souring "secondary" phase negate that difference?
How long should the fruit be in there b4 racking it off for long term "souring'
If I want a "moderate" souring effect but still a big raspberry flavor, (think a slight Lindemenns effect) does that mean I will need to add the fruit at like 6 months and then halt somehow the beasties' activity shorlty after?
Most of my confusion has to do with timing of the various major events during the fermentation.
Been HBing for a few years and am excited to try something so different. Ive had "real" lambics before and I can appreciate them, but they are a bit farther than I want to go, for this project.
Thanks for your input/ideas/critiques.
I am going the route of making a plain basic ale, 65/35 inc a little Honey malt, Belgian caravienne, and a touch of Dextrine just to make it a little interesting. probly using WLP001 at first and adding the 3278 "Lambic blend" along with about 7 lbs of commercial raspberry puree' after primary is about done.
I realize that there is a lot of latitude in methods and processes depending on your commitment to authenticity, but this is the level I am comfortable with at this point in my HB "carreer". I've "aged' a few ounces of a Hal/Saz/Fug, mix via the 4 hr 200F oven and they are a shadow of their former self, I must say. Still pale green, but smell more like hay than hops.
Given this method and plan, I have a few questions:
Would a belgian yeast be more appropriate for the primary phase? or would the long souring "secondary" phase negate that difference?
How long should the fruit be in there b4 racking it off for long term "souring'
If I want a "moderate" souring effect but still a big raspberry flavor, (think a slight Lindemenns effect) does that mean I will need to add the fruit at like 6 months and then halt somehow the beasties' activity shorlty after?
Most of my confusion has to do with timing of the various major events during the fermentation.
Been HBing for a few years and am excited to try something so different. Ive had "real" lambics before and I can appreciate them, but they are a bit farther than I want to go, for this project.
Thanks for your input/ideas/critiques.