I am planning on brewing my first lambic shortly, a Cranberry Lambic (5G batch). Any recommendations for a recipe? I am tentatively looking to keep it simple:
6 lbs Six row pale malt
3 lbs Unmalted Red Wheat
1 lb Dark Munich Malt
2 oz Willamette (vintage 2007)
Wyeast 3942 Belgian Wheat
I have some rice hulls, not too sure how much open, but plan to add some to compensate for the large quantity of wheat. Probably going to try to do a turbid mash with full array of rests and shoot for a high mash temp (155 degrees) for the main mash, I'm a sucker for the traditional methods (even if they aren't needed with the grains available now). I'm going to add the cranberries and a Lambic Blend or Roeselare Ale Blend to the secondary. Fermenting in plastic the whole time.
Any suggestions would be appreciated...
Secondary: Oktoberfest, German Pilsner, Double IPA,
In Bottles: Lucknow IPA clone, Rough Rider Brown Ale clone,
John Harvard Imperial Stout clone, Hoppy Amber, Witch's Brew (Habanero and Smoked Corn Small Ale), Porter, Dunkleweizen, Dry Stout, Irish Red Ale, American Maple Wheat Ale, Black Wit, Belgian style Wit, Belgian Golden Strong Ale
Kegged: IPA, Saison, Hoppy Brown Ale