Use this recipe to experiement with turbid mashing.
Dave Carpenter 3 years ago
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.
Articles for You
The Art of Tart: The Many Ways (Both Quick and Slow) to Make Sour Beer
Josh Weikert gets you started up the sour-beer mountain with a discussion of the basics of bugs, traditional and modern, and fast and slow ways of souring your beer, and how to bring your sours (stylistically) into the twenty-first century.
Alexander the Blessed Recipe
This Russian imperial stout forms the basis of Neil Fisher’s bourbon-barrel-aged stout.