Pico Quick Framboise (one gallon)
Homebrew Beer Recipe
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Badges:
Style (BJCP):
20C. Lambic And Belgian Sour Ale - Fruit Lambic-Style Ale
Volume in US Gallons:
1 gal
All Grain Ingredients:
1.5 lb Pilsner Malt
8 oz Wheat, Torrified
1 oz Acidulated Malt
1/2 lb Frozen Rasberries
1/4 oz Hallertau Hops @ 20 minutes
t-58 safbrew or other dry Belgian yeast
All Grain Instructions:
Heat 3 quarts of water to 170 degrees, add grains and steep for 45 minutes. Keep water temp at 145-155F, stir every 15 minutes.
While steeping (mashing), heat 1 gal H2O into another pot to 160F for sparging. At end of mash, pour grains through a strainer into another pot. (You can use a grain sack to hold grains, but load loosely and rinse throughly.)
Sparing: slowly pour gallon of H2O over the strainer or grain bag and let drip into pot. Discard grains.
Boil: Bring liquid (wort) to a boil. Set a 45 minute timer, adding hops according to schedule (above).
10 minutes before end of boil, add frozen raspberries. Cover and hold at 170F or hotter for last 10 minutes.
End of boil: cool to 70-80F degrees. Pour into 1 gal jug (w/ funnel). Add clean water if needed to reach 1 gal. Place cap and shake to aerate. Uncap and pitch yeast (1/2 pkt), attach blow off tube.
Should begin bubbling within 24 hours. When fermentation subsides (5-7 days), wait additional 5 days and then bottle.
Final Gravity:
1.056
Original Gravity:
1.011
SRM (color):
5
IBU:
20
The most authentic way to make a lambic is to do a very long secondary bacterial fermentation. This takes a year or more to create a drinkable brew. Using acidulated malt (which is fermented with lactic bacteria during the malting process) is an easy shortcut which will get you the proper sourness, if not all the complexity, of a true lambic.
Official HBX Recipe:
no
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