Here is what the book says:
9. CRANAPPLE LAMBICKY ALE - Crabapples add not only a festive touch, but tannins and acidity as well,
which makes it easier to get that tart, champagny character without extended aging. Brew a simple pale
wheat ale like the Amazing Daze (see below). If mashing, go low (145*F) and long (two hours). Ferment
with ale yeast, Belgian or otherwise. Obtain 3 to 4 pounds of crabapples (cranberries work also), wash
well, then freeze. Thaw and add to the beer when it is transferred to the secondary, along with a package
of mized lambic culture. Allow to age on the fruit for two months, then rack, allow to clear (which may
take a month or two), and bottle. Lambic character will continue to increase with time. Gravity: 1.050
(12*P). Color: pale pink.
AMAZING DAZE AMERICAN WHEAT ALE
Yield: 5 gallons
Gravity: 1.049 (12*P)
ABV: 4.1 - 4.7%
Color: Pale Gold
IBUs: 23
Yeast: American Ale
Maturation: 4 to 6 weeks
Recipe:
4 lb Pilsner Ale (44.5%)
4 lb Wheat Malt (44.5%)
1 lb Munich Malt (11%)
1 lb Rice Hulls
Hops:
0.75 oz Cascade (6%AA) 60 Min
1 oz US Tettnang (4.5%AA) 15 Min
I was actually thinking about doing this one using the Golden recipe from the Rare Barrel. I think that would turn out great.