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Old 12-06-2012, 03:06 AM   #21
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Any word on how it turned out? Was 9lbs of raspberries enough/too much? How about the overall sourness and the bitterness?

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Old 03-20-2015, 10:51 PM   #22
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I'm doing a similar thing.

SO, there I was, trying my first Lambic thinking "I gotta try and brew this". A few dollars later I had the American Sours book heading home. But i'm a little adventurous and enjoy learning from mistakes. And I had a few extra buckets lying around that I could use.

My goal was to try and make a peach/raspberry sour that would be ready around Christmas time. Learn a lot and really just goof off with some brew buddies.

I loosely based this off of CJOHB.

10 lB 2 row.
.5 Lb Crystal 20L
1 Oz of stale Sazz

Mashed at 158 for 60 min (looking for something a little drier?)
Sparged at 170

Tossed in a handful of grain. Kept at 110 for 4 days. I laid some saran wrap right on top of the wort up the sides of the bucket to keep air from entering the wort.
Boiled for 60 min.
OG 048.
Pitched WPL 635.

I intend on letting it sit for a month. Split it into 2 and add about 3-5 lbs of Raspberries to one, and 3-5 lbs of Peaches to the other. Let that sit for a month then rack it off the fruit to secondary until I bottle sometime early November.

After I pitched the Bret/Lambic mix, I read the White labs info on the 635 and it said that I should pitch an ale yeast first, then pitch the 635 in secondary. But the CJOHB called for a blended mix that I assume was the 635. Should I pitch something else with this? Or am I completely off base.

Should I pitch something else when I add the fruit? I'm planning on cutting up the peaches and freezing both then letting them thaw before.

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