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Rog and Roger's Kriek
Fruit Lambic • All Grain • 7 gal
Sitting in secondary
August 16, 2013 pm 01:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 5 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4 lbs
6-Row Brewers Malt; Briess
6-Row Brewers Malt; Briess
Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- .5 oz
Styrian Goldings - 0.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 5 lb
Cherries (frozen) - add after 6 mos. (omitted from calculations)
Cherries (frozen)
Shiney red to purple plumb shaped fruit. A distant relative of the plumb. Strong distinctly sweet flavor.
-
Wyeast 3278 Belgian Lambic Blend™
Wyeast 3278 Belgian Lambic Blend™
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Notes
Brewed on 3-12-13 4X decoction mash to 165. Mashed the hops. Did not boil. Started with Wyeat 3944 Wit Yeast. Moved off of yeast 3-20-13. Added Roselare Blend 3763 After 6 mos. add 5 lbs whole sour cherries. Bottle after 1 year.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: F - Fruit Lambic
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.060 |  |
| Terminal Gravity: | 1.002 | 1.000 - 1.010 | |
| Color: | 2.6 SRM | 3 - 7 | |
| Alcohol: | 6.3% ABV | 5% - 7% | |
| Bitterness: | 0.0 IBU | 0 - 10 | |
Discussion
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