Crabapple Lambicky Ale

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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 online at the AHA Store.

Crabapple Lambicky Ale | Fruit Lambic


  • For 5 gallons (19 L)
    • 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


    • Original Gravity: 1.050 (12 °P)
    • IBU: 23
    • Boil Time: 60 minutes


    • 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.

    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.