As a follow up to his “Turbid Mashing” article, Dave Carpenter provided this recipe for his kriek lambic. Note that this beer requires at least 18 months of aging, so plan ahead!
Batch size: 5 gallons (19 liters)
FG: 1.005 or lower
7 lb (3.2 kg) Pilsner malt
3 lb (1.4 kg) raw wheat
2 oz (56 g) debittered hops at 90 minutes
5 lb (2.3 kg) sour cherries, frozen for 48 hours or more, and then thawed
Wyeast 3278 Lambic Blend
Follow the turbid mash schedule indicated in “Turbid Mashing.” Boil the wort for 90 minutes with the aged hops of your choice (available as debittered or lambic hops from some suppliers, and the specific hops variety doesn’t matter). Inoculate with the mixed culture and let ferment in primary for a year or more. Rack to secondary with the thawed cherries, and let condition for 6 months or longer. Bottle or keg when the level of sourness is to your liking.