Sour beers are all the rage! But having enough patience to make them is not easy. Try this Cranberry wheat beer that tricks your taste buds with a lambic-like tang without using bugs, aged hops, or months of your life!
Though not a true lambic as there are no cultures added, this is a great way to brew a “sour” without having to wait years to enjoy it! Judges who tasted the beer, brewed by Scott Bickham of Ithaca, NY, said it had a “nice blend of tartness and sourness.”
Cranberry “Lambic” | Berliner Weisse
- 6 lbs (2.7 kg) | Malted Wheat
- 3.5 lbs (1.6 kg) | Pilsener Malt
- 1.0 oz (28 g) | Hallertau hops, 2.8% alpha acid (60 minutes)
- 0.25 oz (7 g) | Hallertau hops, 2.8% alpha acid (15 minutes)
- 0.5 oz | orange peel (5 minutes)
- 5/8 cup | glucose (to prime)
- 1 can | cranberry juice concentrate added to secondary
- Wyeast No. 3056 Bavarian Wheat ale yeast
- Original Gravity: 1.053
- Final Gravity: 1.018
- ABV: 4.6%
- IBU: n/a
- SRM: n/a
- Boil Time: 75 minutes
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
Employ the following step infusion mash schedule: 30 minutes at 124°F (50°C), 60 minutes at 153°F (67°C), and 10 minutes at 168°F (76°C).
- Primary Fermentation: 10 days at 65°F (18°C) in glass.
- Secondary Fermentation: 2 weeks at 65°F (18°C) in glass.
Photo © Mersy via Flickr CC