Cranberry “Lambic”

ABV: 4.60%

OG: 1.053

FG: 1.018

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Sour beers are all the rage! But having enough patience to make them is not easy. Try this Cranberry wheat beer that tricks your taste buds with a lambic-like tang without using bugs, aged hops, or months of your life!

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."

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Sour beers are all the rage! But having enough patience to make them is not easy. Try this Cranberry wheat beer that tricks your taste buds with a lambic-like tang without using bugs, aged hops, or months of your life!

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:

  • 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

Specifications:

Yield: 5 gallons (19 L)

Original Gravity: 1.053

Final Gravity: 1.018

ABV: 4.60%

Boil Time: 75 minutes

Directions:

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).

  • Primary Fermentation: 10 days at 65°F (18°C) in glass.
  • Secondary Fermentation: 2 weeks at 65°F (18°C) in glass.

Photo © Mersy via Flickr CC


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