Well my story starts the same as most of these threads I've been brewing awhile and SWMBO doesn't like any of my beer but happens to love Lindman's Framboise which runs about $7/bottle in my neck of the woods so hoping to brew some to appease her and save some cash.
The Ingredients:
4 lbs Pilsner Malt
4 lbs Wheat Malt
1 lb Flaked Wheat
4 AAU of Saaz hops that are "oven-aged"
Wyeast 3278 Lambic blend
8-10 lbs of Raspberries
This is a slightly modified version of the BYO recipe here: http://***********/stories/recipes/...ian-lambic-and-sour-ale/1781-lindemans-lambic
the main change is that I'm not using a clean Ale yeast for initial fermentation straight to the blend. Will mash at 154 for 60 minutes and add raspberries after 2-3 weeks. At bottling I will compare to Lindman's and might add an acid (lactic?) to get more tartness and will likely have raspberry juice concentrate available when serving.
Couple questions:
1. Am I even close to Lindman's?
2. I have added fruit before where I secondary on top of the fruit in the case of lambics is it better to add fruit to the primary to keep the max amount of the yeast blend around for a more sour effect?
3. I know that lambic blend eats about every sugar known so backsweetening is not an option however could I:
a. Kill the lambic blend with P-Metasulphite (does it or some other chemical kill all of the Lambic blend) and then
b. Add a clean champagne yeast that won't eat lactose thus allowing me to backsweeten the finished product?
I Don't keg as of yet so was thinking killing the yeast once they've produced the lambic flavour then killing them and using clean yeast to bottle carb might work.
The Ingredients:
4 lbs Pilsner Malt
4 lbs Wheat Malt
1 lb Flaked Wheat
4 AAU of Saaz hops that are "oven-aged"
Wyeast 3278 Lambic blend
8-10 lbs of Raspberries
This is a slightly modified version of the BYO recipe here: http://***********/stories/recipes/...ian-lambic-and-sour-ale/1781-lindemans-lambic
the main change is that I'm not using a clean Ale yeast for initial fermentation straight to the blend. Will mash at 154 for 60 minutes and add raspberries after 2-3 weeks. At bottling I will compare to Lindman's and might add an acid (lactic?) to get more tartness and will likely have raspberry juice concentrate available when serving.
Couple questions:
1. Am I even close to Lindman's?
2. I have added fruit before where I secondary on top of the fruit in the case of lambics is it better to add fruit to the primary to keep the max amount of the yeast blend around for a more sour effect?
3. I know that lambic blend eats about every sugar known so backsweetening is not an option however could I:
a. Kill the lambic blend with P-Metasulphite (does it or some other chemical kill all of the Lambic blend) and then
b. Add a clean champagne yeast that won't eat lactose thus allowing me to backsweeten the finished product?
I Don't keg as of yet so was thinking killing the yeast once they've produced the lambic flavour then killing them and using clean yeast to bottle carb might work.