Lindemans Kriek Recipe check(extract)

[sherwicf]

Hi all,

I found this recipe on byo.com and I was just looking for some advise as I a) usually don't do extract brewing and b) I've never fermented a sour lambic before:

"Ingredients:

1 lb. flaked wheat
7.5 lbs. unhopped light dry malt extract (DME)
4 AAU well-aged aroma hops: such as Saaz, East Kent Goldings or Tettnang (1 oz. at 4% alpha acid)
Belgian ale yeast slurry (White Labs WLP550 or Wyeast 1762)
Lambic yeast or bacteria culture (recultured yeast from commercial lambic, Wyeast 3278 or both)
6 to 9 lbs. cherries

Step by Step:

Steep flaked wheat in 3 gallons at 150° F for 30 minutes.

Cool to 70° F, pitch ale yeast. Ferment at 68° F for two weeks, rack onto fruit in your secondary and add lambic culture. Condition cool (50° F) for three to four weeks. Rack into third vessel to clarify at 50° F for two weeks. Prime with DME, bottle and age at least three to four weeks at 45° to 50° F. Serve at 40° F in either a heavy glass tumbler or a champagne-style flute"

So after I mash the flaked week in 3 gallons, will I sparge/top it up with 3gal of water(allowing for losses etc)

Will I keep the lambic culture at 68/70F for a couple of weeks?

 

[Schmoltsbeer]

Flaked wheat needs to be mashed with another malt to utilize the enzymes. It may be a better idea to just use 8 lbs or so of wheat DME/LME, that way you don't have to worry about the flaked wheat. Just my two cents. When I did specialty grain/lme recipes I just used my full pre boil volume of water and let it steep. Good luck with your recipe.