Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Framboise Lambic - To Oak or Not to Oak?
Reply
 
Thread Tools
Old 02-12-2010, 04:58 PM   #1
Ace_Club
Legendary Influential Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ace_Club's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Chicago, IL
Posts: 39,389
Liked 1857 Times on 1737 Posts
Likes Given: 52842

Default Framboise Lambic - To Oak or Not to Oak?

Looking at starting a Framboise Lambic. Will solely use 3278 and plan to rack after 9 months onto the fruit. However, I've read that oak is sometimes a part of the Lambic process and was wondering when/how much to add, if any?

Thoughts?


__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

My internet friends were making fun of my kegdolly and I took it out on Gary. - Ginger
Ace_Club is offline
 
Reply With Quote
Old 02-13-2010, 11:56 AM   #2
Ace_Club
Legendary Influential Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ace_Club's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Chicago, IL
Posts: 39,389
Liked 1857 Times on 1737 Posts
Likes Given: 52842

Default

Okay, nevermind. I ordered the recipe yesterday and am going to do the following:

Boil everything like normal. Ferment in a 6.5 gal for 3-4 days with Notty. Then, rack off the trub/sediment into another 6.5 gal carboy and add the Wyeast Lambic Blend and 4 oz. of oak chips. I'll stash this carboy away for 6-9 months and then rack onto the raspberries, which will then be aged for another 6 months.

Wish me luck!


__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

My internet friends were making fun of my kegdolly and I took it out on Gary. - Ginger
Ace_Club is offline
 
Reply With Quote
Old 02-13-2010, 02:12 PM   #3
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 3 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,700
Liked 1263 Times on 833 Posts
Likes Given: 34

Default

4oz of oak chips is probably too much for a long aging. Oak cubes, no problem but chips has surface area. I've used 2oz on a barleywine and it cut through. I'd go with 2oz.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
July 4th Sale, $20 off plate chillers through July 4th.
Bobby_M is online now
 
Reply With Quote
Old 02-13-2010, 02:53 PM   #4
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,177
Liked 223 Times on 149 Posts
Likes Given: 144

Default

Quote:
Originally Posted by Bobby_M View Post
4oz of oak chips is probably too much for a long aging. Oak cubes, no problem but chips has surface area. I've used 2oz on a barleywine and it cut through. I'd go with 2oz.
I'd go even less, probably just 1 oz of chips boiled for a few minutes to get rid of the "fresh" oak character.

I'd also suggest adding the bugs in primary, doing a clean primary ferment has always left me with less sourness than I want in a sour beer. Some bottle dregs from a couple tasty sours is also a good idea to augment the blend.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
 
Reply With Quote
Old 02-13-2010, 03:38 PM   #5
Beernik
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: salt lake city, ut
Posts: 3,414
Liked 451 Times on 337 Posts
Likes Given: 27

Default

I used 0.5oz oak chips in mine for a year in the secondary. I had the fruit in there with it (cranberry-pomm).

Your goal isn't so much to give the lambic an oak flavor as it is to give a "home base" for the Brett to infest.
__________________
Tattooist: What do you want in the dream catcher?
Client: Do what ever you want.
Tattooist: Can I put Cthulhu in it?
Client: NO!
Tattooist: Then don't tell me to do whatever I want.
Beernik is offline
 
Reply With Quote
Old 02-13-2010, 08:17 PM   #6
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 9 Times on 7 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Beernik View Post
Your goal isn't so much to give the lambic an oak flavor as it is to give a "home base" for the Brett to infest.
I think this is right on. For this reason, I've recently been adding oak to lambics that has been boiled several times in water, with the water being disposed each time. In the end, I'm adding pretty neutral wood with hopes that it will support brett cells.
Sixbillionethans is offline
 
Reply With Quote
Old 02-13-2010, 08:29 PM   #7
Ace_Club
Legendary Influential Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Ace_Club's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Chicago, IL
Posts: 39,389
Liked 1857 Times on 1737 Posts
Likes Given: 52842

Default

Quote:
Originally Posted by Sixbillionethans View Post
I think this is right on. For this reason, I've recently been adding oak to lambics that has been boiled several times in water, with the water being disposed each time. In the end, I'm adding pretty neutral wood with hopes that it will support brett cells.
How many ounces have you been adding??
__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

My internet friends were making fun of my kegdolly and I took it out on Gary. - Ginger
Ace_Club is offline
 
Reply With Quote
Old 02-13-2010, 09:01 PM   #8
JediJoel
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Whittier, Ca
Posts: 180
Liked 6 Times on 6 Posts
Likes Given: 3

Default

Quote:
Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria.
From the Wyeast site about 3278. I've never used it but it would seem better IMO to pitch the blend and let it sit without racking. This way the bugs will have some yeast sediment to munch on and you only have to rack when you add fruit.
JediJoel is offline
 
Reply With Quote
Old 02-14-2010, 01:02 AM   #9
Sixbillionethans
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Location: Wauwatosa, WI
Posts: 162
Liked 9 Times on 7 Posts
Likes Given: 1

Default

Quote:
Originally Posted by danielwhitted View Post
How many ounces have you been adding??
I've done 1 oz per 5 gallons. Seems like with the de-oaked oak, you could go higher...perhaps 2-3oz.

I've got 2 pLambics and 2 Flanders beers going now. I'll understand a lot more about these variables in 6-12 months.


Sixbillionethans is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lindeman's Framboise Raspberry Lambic ohiobrewtus Commercial Brew Discussion 4 02-26-2012 06:23 PM
Framboise Lambic RedOctober Beginners Beer Brewing Forum 34 02-21-2011 03:20 PM
Grolsch bottles and framboise lambic MTHarrington Lambic & Wild Brewing 4 12-01-2009 04:39 PM
Mort Subite Framboise Lambic Clone ?? Brewer_Steve Recipes/Ingredients 7 03-27-2009 04:55 PM
Framboise rbankert Recipes/Ingredients 4 11-06-2007 02:09 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS