This style is typically characterized by its fruit flavors and aromas. Sourness is also a key note in the flavor profile along with ranging from dry to mildly sweet. Try your luck with this popular Belgian-style!
- 3.0 lb NW Dry Wheat Extract
- 3.0 lb M&F Light Dry Extract
- 3.5 oz MaltoDextrin
- 4.0 cans Oregon Fruit Products Raspberry Puree, each 3.1 lb
- 3.5 oz Old whole hops (90 min)
- Dregs from old batch Lambic
- 1 vial Wyeast 1968 London ESB Yeast
- 1 vial Wyeast 3526 Brettanomyces lambicus
- 2.92 oz corn sugar for priming
- 1 packet Danstar Windsor Ale Dry Yeast for priming
Yield: 5.5 gallons (21 L)
Final Gravity: 1.009
The hops were a mixture of home grown Mount Hood and Cascade aged in the attic for two or three years. Boil for 90 minutes. After boiling, allow to cool overnight in open container. Pitch with dregs from old 1996 batch of homebrewed Lambic-style ale, and Wyeast 1968. Insert an oak stave that has been in other batches of lambic. The 1996 batch was brewed with the dregs from commercial lambics and Yeast Labs Pediococcus and brettanomyces lambicus. After 16 months add three cans raspberry puree and Wyeast 3526. Twenty-two months after brewing, add last can of raspberry puree.
- Primary fermentation: 3 years in plastic
- Bottle conditioning time: 1 year
High acetic sourness. Some fruit sweetness to balance. Strong sourness lasts through finish. Like a well-aged vinegar. Could use some more complexity like Brett in flavor. Some wheat. Raspberry not present. Could use more fruit flavor/aroma to balance sourness. Additional carbonation would improve presentation. Intense sourness with bit of raspberry in aftertaste, could use Brett to balance out the sourness and provide the refreshingly dry finish that's needed. Some oak might help.
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