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 | Sour Ale
- 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.