I was planing on brewing a Kriek (Cherry Lambic) and was looking at a couple recipes for lambics as well as Oud Bruin and was wondering how much does the grain bill effect these sour beers that ferment out for a long time and very dry? It seems like an odd question but since most if not all of the sugar is converted and surely over 12 months any hop bittering is gone is the grain bill so crucial?
Most of the recipes are fairly simple, base malt and maybe one other grain some crystal or special B. Do those grains flavors retain over time (the raisin from the special b for example)?
I was planing to brew a batch of my house pale ale (maris otter + carafoam) and then a kriek (2-row + flaked wheat) and I thought maybe I'd just mash a double batch of my pale and split it before I boil.
Any thoughts or exprience?
My plan is to brew a kriek and then have it ready to server next year at Christmas.
Most of the recipes are fairly simple, base malt and maybe one other grain some crystal or special B. Do those grains flavors retain over time (the raisin from the special b for example)?
I was planing to brew a batch of my house pale ale (maris otter + carafoam) and then a kriek (2-row + flaked wheat) and I thought maybe I'd just mash a double batch of my pale and split it before I boil.
Any thoughts or exprience?
My plan is to brew a kriek and then have it ready to server next year at Christmas.