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Old 06-01-2010, 05:58 PM   #1
kinkothecarp
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Jun 2009
Michigan City & Shanghai
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I'm going to do a clone with the following:
11lbs Belgian Pale
1lbs 15oz Munich Malt - 20L
1lbs Sugar, Table (Sucrose)
14oz Flaked Wheat
8oz Special B Malt
4oz Caramunich Malt 60
4oz CaraVienne

Northern Brewer @ 7.5AA at 75minutes for 30-some IBU's
Wyeast 3787 Pitched at 68'.
8.8% ABV
Primary 65-75ish for three to six days.
Secondary 68ish for three weeks
Tertiary: 60 for two weeks.

Special B, Caramunich and CaraVienna steeped at the end.



So, I'm going to buy some Linderman's Kriek and mix it in. Any ideas on amounts? Do I siphon it in to prevent souring/oxidation, or do I go ahead and just pour it in?
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Old 06-01-2010, 08:43 PM   #2
ThreeRatBastards
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Quote:
Originally Posted by kinkothecarp View Post
I'm going to do a clone with the follow
So, I'm going to buy some Linderman's Kriek and mix it in. Any ideas on amounts?
Doesn't the bottle say 2% lambic on it?
Assuming this is a 5 gallon batch...
128 oz in 1 gallon...
128 * 5 = 625 oz in 5 gallons...
625 * 0.02 = 12.5 oz of Lambic needed.

 
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Old 06-02-2010, 03:09 PM   #3
kinkothecarp
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Quote:
Originally Posted by ThreeRatBastards View Post
Doesn't the bottle say 2% lambic on it?
Assuming this is a 5 gallon batch...
128 oz in 1 gallon...
128 * 5 = 625 oz in 5 gallons...
625 * 0.02 = 12.5 oz of Lambic needed.
Didn't know the bottle said that - thanks! Any ideas on putting it in?
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Old 06-02-2010, 03:50 PM   #4
ThreeRatBastards
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Here is a closeup of the bottle saying it is 98% Ale - 2% Ale with cherries added


My only thoughts on the putting it in part would be to very gently pour the lambic into your bottling bucket, rack your beer on top of that, gently stir to mix it all up, then bottle. I have no experience adding "beer" to "beer" but this is what I do when I add vanilla extract to my chocolate stouts.

 
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Old 06-02-2010, 03:55 PM   #5
kinkothecarp
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oh and I need to up the alc. by 1%, too.
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Old 06-02-2010, 03:58 PM   #6
CenturyStanding
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I believe Ommegang adds the Kriek at bottling, post-fermentation.

 
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Old 06-02-2010, 04:05 PM   #7
kinkothecarp
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will that potentially leave yeasts in my beer that will referment the sugars in each bottle? if so, how do i add sugar or carb this?
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Old 06-02-2010, 04:28 PM   #8
ThreeRatBastards
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I would assume the yeast from the lambic has consumed all the fermentable sugars from it.

I would also assume that the yeast from the lambic will not do anything to the belgian beer racked on top of it because the abv in the belgian will be greater than what the lambic yeast can handle.

Lastly I would assume you could just prime this with 3/4 cup of corn sugar in 2 cups of water. You want the yeast from your belgian to ferment these sugars to create the carbonation in the bottle.

 
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Old 06-02-2010, 05:47 PM   #9
alx133
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Mar 2010
It Haca
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if you have the capability i would recommend doing the secondary really cold. a bit above freezing. thats the way that Ommegang does it.

 
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Old 06-02-2010, 05:48 PM   #10
kinkothecarp
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I think I can do that. How's the recipe itself look?
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