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Old 10-28-2008, 05:42 PM   #1
RedOctober
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Sep 2008
Rockland County NY
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Is know if ther is a kit, or recipe for Framboise Lambec/Lambic.


Framboise - Wikipedia, the free encyclopedia

I've been looking but can't seem to find one.



 
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Old 10-28-2008, 06:04 PM   #2
Stevorino
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I've never seen one out there. Sorry!


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Old 10-28-2008, 06:06 PM   #3
phissionkorps
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Austin Homebrew Supply

Just pitch Roselare or lambic blend instead. Be prepared to wait a long time.
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Old 10-28-2008, 06:06 PM   #4
RedOctober
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What about a rasberry flavored beer?

Any of those out there?

 
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Old 10-28-2008, 06:06 PM   #5
BigKahuna
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Man...You're asking a lot here.
No kits that I'm aware of.
You can search...some guys are doing some sour stuff here, and tehir lambics are set on a LOT of fruit...for about a year, along with the Bret. Make yourself an expert on Both Fruit beer, and Sour...Bret style beer, and you'll come close...Hope you have LOTS of patience
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Old 10-28-2008, 06:09 PM   #6
RedOctober
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Phission found me one:

Frambozen Raspberry Brown Ale (New Belgium Brewing) [05011]
$43.49 from AustinHomebrew.

Thanks fellas

 
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Old 10-28-2008, 06:25 PM   #7
phissionkorps
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It won't be a lambic unless you pitch the Roselare or Lambic blend yeast though. Otherwise you'll just have a raspberry brown ale. Buy that kit, select the "no yeast" option, then buy and use this yeast: http://www.austinhomebrew.com/produc...roducts_id=206

wait about a year, and you'll be good to go.
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Bottled: rye wit, sticke alt, Graetzer, Apfelwein, zeus SMaSH, APA

 
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Old 10-28-2008, 06:28 PM   #8
BigKahuna
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Interesting....I'll follow this closely!
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Old 10-28-2008, 06:41 PM   #9
Edcculus
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I have absolutely no experience so take this with a grain of salt. Recently, I've been obsessed with researching spontaneously fermented beer. While I may not try true spontaneous fermentation for a while, the Wyeast blends will give you the correct "bugs".

From my readings, I've concluded it may be somewhat hard to produce a good lambic with extract. Brett and other bugs like to eat on the leftover starches that result from using high amounts of unmalted wheat, corn, and a turbid mash.

It might be a good idea to look into doing a separate cereal mash of corn grits or a partila mash with some unmalted wheat, flaked maize and some 2 row or pilsner for conversion.

As per Jamil, it is probably a good idea to ferment your beer with regular brewers yeast, then add the bugs. This will help control sour levels.

If you are working with raspberries, get ready for a huge mess. The Brett and other bugs will turn raspberries into a messy sludge. This is why cherries are (and were) the most popular fruit for lambic. You would probably have more consistent and reliable results with raspberry puree or extract.

Hope this helps!

 
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Old 10-28-2008, 07:19 PM   #10
phissionkorps
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x2 on doing at least a partial mash

The oud bruin I'm making, I pitched lacto cultures, let it go for three days, and then pitched normal yeast. It's sour, but not nearly as sour as I would like it (not yet anyway after 2 weeks). It will probably get more sour but not very much. The yeast and species of lacto I pitched (except one that metabolized only lactose) all metabolize the same stuff, and fermentation is over. Also I'd bet most of the lacto spp I used are dead except maybe L. acidophilus. If you pitch normal yeast, then pitch lacto, you probably won't get very good returns in terms of sourness. A lot of the lacto species have pH requirements, and don't survive at 4%+ EtOH. I'd do either what I did, or do what BK did with his sour peach - pitch lacto, wait until it gets as sour as you want, then boil it to lock in the sourness and kill off the lacto, then proceed as normal.


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Primary: star thistle traditional mead
Secondary: mango melomel, Biere de Garde, dark strong braggot, oud bruin, Paulaner clone, coffee RIS
Bottled: rye wit, sticke alt, Graetzer, Apfelwein, zeus SMaSH, APA


 
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