Beer Recipe of the Week: Crabapple Lambicky Ale
This recipe is featured in Randy Mosher's book Radical Brewing: Recipes, Tales & World-Altering Meditations in a Glass as one of "Twelve Beers of Christmas" on page169. Mosher took a simple pale wheat ale recipe from earlier on in his book, altered the mash schedule, and added crabapples and a lambic culture to create a festive ale with a tart, champagny character. If you are interested in other holiday-themed beers or unique recipes, pick up a copy of Randy's book!
Ingredients for 5 US gallons (19 liters):
4.0 lb (1.8 kg) | Pilsener malt
4.0 lb (1.9 kg) | wheat malt
1.0 lb (0.45 kg) | Munich malt
1.0 lb (0.45 kg) | rice hulls
0.75 oz (21 g) | Cascade hops, 6% AA (60 minutes)
1.0 oz (28 g) | US Tettnang hops, 4.5% AA (15 minutes)
Ale yeast (Belgian or otherwise)
3-4 lb (1.4-1.8 kg) | crabapples (cranberries work also)
1 pckg | mixed lambic culture
Extract with Steeped Grain Option:
Subsitute all the malt listed above with 4.0 lb (1.8 kg) liquid wheat extract and 0.5 lb (227 g) Munich malt.
Gravity: 1.050 (12 °P)
Bitterness: ~23 IBU
Color: Pale Pink
Mash at 145°F (62.8°C) for two hours. Follow boil schedule as noted under ingredients list. Ferment with ale yeast.
Wash crabapples thoroughly and then freeze. Thaw crabapples and add to beer when it is transferred to the secondary, along with a package of mixed lambic culture. Allow to age on fruit for two months, then rack, allow to clear (which may take a month or two), and bottle. Lambic character will continue to increase with time.