Holiday Cranberry Lambic
Belgian-Style Fruit Lambic - Partial Mash
This is a cranberry lambic with just a touch of cinnamon. Started with a base Lambic recipe. This is my first attempt at a fruit beer and a Lambic. It's a partial mash/extract with grains recipe but it uses a full size boil.
- 6.25 lbs (2.83 kg) Light Dry Malt Extract (4 °L)
- 1 lbs (0.45 kg) Belgian Pilsner 2-Row (2 °L)
- 0.5 lbs (0.23 kg) Belgian Wheat (2 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1.5 oz (42.52 g) Saazer 4.7% AA (Boil - 60 mins)
- 3 lbs (1.36 kg) Dried Cranberries (Secondary)
- 1 tsp (4.93 mL) Ground Cinnamon (Boil - 5 mins)
- 3 lbs (1.36 kg) Dried Cranberries (Boil - 0 mins)
- 1/4 tsp (1.23 mL) Pectic Enzyme (Secondary)
- Belgian Lambic Blend (Wyeast 3278) (Liquid)
Soak crushed grains in 2 gallons of water at 150 F for 30 mins. Top off to 6 gallons, add dry extract then bring to a boil.
Add hops at the start of the boil. Add 3 pounds of the cranberries at flame out. Transfer to primary and pitch yeast.
After 3 weeks rack to the secondary on top of the rest of the dried cranberries and add pectic enzyme.
Corn sugar is used for bottle priming.
Hold in primary fermentor for 21 days at 66 °F (19 °C).
Transfer to secondary fermentor for 14 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by Nov. 9, 2017. Start brewing this recipe.