Looking for an easy first recipe to approximate a lambic, and be a first step before I try a traditional more difficult version. Well I found this recipe on byo.com and I was wondering what your guys opinion on it is and if you think it would make a good beer?
Apple Pseudo-Lambic
2.5 Gallons
Ingredients:
0.5 lb. crystal malt, 20° Lovibond
0.5 lb. cracked wheat malt
5 lbs. weizen dry malt extract (approximately 50% wheat and 50% barley)
1 oz. Saaz hop pellets (for 45 min.)
10-14 grams of a dry ale yeast
4-5 lbs. chopped, fresh sour green apples.
1 packet Wyeast 3278
3/4 cup corn sugar (for priming)
Step by Step:
In 2.5 gals. of cold water, steep crystal and cracked wheat malt. Bring gradually up to 170° F and remove the grains. As water comes to a boil, remove briefly from the heat and stir in dry malt extract. Return to heat. When the wort begins to boil, add hop pellets and boil 45 minutes. Remove from heat, cool quickly, and add enough chilled, sterile water to make up 5 gals. in your fermenter. When cooled to 75°F, add dry ale yeast.
Ferment relatively warm (70° to 75° F) until the first phase of fermentation is done (three to five days, usually), then rack into a secondary in which you have already placed the chopped apples. Pitch prepared Wyeast 3278 (formerly labeled as Brettanomyces Bruxellensis, but now simply called B-yeast), close up, and condition cool (50° to 55° F) for 10 to 15 days.
Prime with corn sugar, bottle (carefully avoiding apple debris as you siphon), and age four to six weeks to allow the flavors to blend well.
If you have any tips orsuggestions let me know please it would be greatly appreciated. Also I was wondering if I will need to buy a glass carboy for this if it will sour my plastic one? TIA
Apple Pseudo-Lambic
2.5 Gallons
Ingredients:
0.5 lb. crystal malt, 20° Lovibond
0.5 lb. cracked wheat malt
5 lbs. weizen dry malt extract (approximately 50% wheat and 50% barley)
1 oz. Saaz hop pellets (for 45 min.)
10-14 grams of a dry ale yeast
4-5 lbs. chopped, fresh sour green apples.
1 packet Wyeast 3278
3/4 cup corn sugar (for priming)
Step by Step:
In 2.5 gals. of cold water, steep crystal and cracked wheat malt. Bring gradually up to 170° F and remove the grains. As water comes to a boil, remove briefly from the heat and stir in dry malt extract. Return to heat. When the wort begins to boil, add hop pellets and boil 45 minutes. Remove from heat, cool quickly, and add enough chilled, sterile water to make up 5 gals. in your fermenter. When cooled to 75°F, add dry ale yeast.
Ferment relatively warm (70° to 75° F) until the first phase of fermentation is done (three to five days, usually), then rack into a secondary in which you have already placed the chopped apples. Pitch prepared Wyeast 3278 (formerly labeled as Brettanomyces Bruxellensis, but now simply called B-yeast), close up, and condition cool (50° to 55° F) for 10 to 15 days.
Prime with corn sugar, bottle (carefully avoiding apple debris as you siphon), and age four to six weeks to allow the flavors to blend well.
If you have any tips orsuggestions let me know please it would be greatly appreciated. Also I was wondering if I will need to buy a glass carboy for this if it will sour my plastic one? TIA