Beer Recipe of the Week: Cranberry "Lambic"
This Cranberry "Lambic" recipe comes from A Year of Beer compiled by Amahl Turczyn, and won a bronze medal at 1995 National Homebrewers Conference in the Classic-Style Berliner Weisse category. 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."
Ingredients for 5 US gallons (19 Liters):
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
Boiling Time: 75 Minutes
Primary Fermentation: 10 days at 65°F (18°C) in glass
Secondary Fermentation: 2 weeks at 65°F (18°C) in glass
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).
Photo © Mersy via Flickr CC