Belgian-Style Fruit Lambic - Extract
This is a quick and dirty (but not bad) imitation of a raspberry lambic. A true lambic would take over a year to do properly.
- 3.2 lbs (1.45 kg) Light Liquid Malt Extract (4 °L)
- 1.2 lbs (0.54 kg) Wheat Liquid Malt Extract (3 °L)
- After Boil
- 3 oz (85.05 g) Amber Candi Sugar (75 °L)
- 0.4 oz (11.34 g) Saazer Pellet 4.7% AA (Boil - 60 mins)
- 1 lbs (0.45 kg) Raspberry Puree (Secondary)
- Fermentis Continental T-58 (Dry)
Bring at least 1 gal. to a boil. Add hops at the start of the boil. Add liquid extract with 15 mins left in the boil. Transfer to primary, top off with cool water to reach 2.25 gal. batch size, allow to cool, and pitch yeast.
Add puree of 1 lb. frozen raspberries to the primary. keep them in until bottling.
Candi sugar is used for bottle priming.
Hold in primary fermentor for 7 days at 66 °F (19 °C).
Transfer to secondary fermentor for 14 days.
Allow to carbonate and age for 21 days.
If you started brewing this beer today you could be drinking it by March 31, 2018. Start brewing this recipe.