Well, I'm about to make a small experimental batch inspired by the lambic framboise beers I've always liked. My dad--a Greek dude who likes sweet wine and ouzo, mostly--loves the framboise, so I want to homebrew something he'll actually like. The difference is this: I'm not truly making a lambic...no bacteria for souring. I'm basically going to make a very fruity, part barley malt, part wheat concoction. The idea is to imitate the ingredients of a lambic framboise, but skip the bacteria and the 2 year fermentation/conditioning. So I assume what I'll end up with is a much less complex, raspberry hef. Right?
Has anyone tried this? I feel a little sheepish for skipping the hard parts of the lambic brewing...but I need this to be ready in the next few months and don't have seperate equipment for lambic brewing. Here's a working recipe:
for 2.25 gallons:
1.4 lbs. pale LME
1.4 lbs. wheat LME
.25 oz old stale Hallertau (3.7% AA)
2 cans oregon red raspberry
US 56 dry yeast
OG 1.042 (not counting the fruit)
The recipe is based on the lambic article in BYO, but like I said, omiting the lambic bacteria. Any thoughts?
Especially...any way to lower the ABV without skimping on the fruit or ME? I can't think of one. I don't want to use the bottled "flavor".