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Aeatherion's Peche Lambic
Fruit Lambic • Extract • 5 gal
Based upon the Lindemann's Framboise clone recipe in CloneBrews, with a few changes.
April 21, 2005 pm 04:07pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.5 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 2 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Czech Saaz - 3.1 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 3.1 AA% whole; boiled 10 min
Czech Saaz
Very mild. 'Noble'.
- .5 oz
Czech Saaz - 3.1 AA% whole; boiled 2 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Pectic enzyme added into secondary prior to transfer from primary - (omitted from calculations)
Pectic enzyme added into secondary prior to transfer from primary
- 46 oz
Peach puree concentrate - (omitted from calculations)
Peach puree concentrate
- 12 oz
Peach extract @ bottling - (omitted from calculations)
Peach extract @ bottling
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
1 tsp. Irish Moss @15 min. Wyeast 1056 American Ale used in primary. Pitch Wyeast 3278 Belgian Lambic Blend when transferring to secondary. 12 oz. natural peach extract beer flavoring for bottling. Allow to ferment in secondary for 6+ months to mature before bottling. Recipe based upon the Lindemann's Framboise clone recipe in CloneBrews, with a few changes.
Style (BJCP)
Category: 17 - Sour Ale
Subcategory: F - Fruit Lambic
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.040 - 1.060 |  |
| Terminal Gravity: | 1.004 | 1.000 - 1.010 | |
| Color: | 7.0 SRM | 3 - 7 | |
| Alcohol: | 5.3% ABV | 5% - 7% | |
| Bitterness: | 15.6 IBU | 0 - 10 | |
Discussion
So far, so good...
2005-08-02 5:24pm
Beer is now in secondary fermenter, where it shall stay for a minimum of 6 months. OG was 1.052, slightly higher than the predicted OG. Transfer gravity was 1.013. Will update upon bottling.
Very good beer!
2007-04-23 11:36am
O.G.: 1.052 F.G.: 1.006 ABV: 6.13% Bottling Date: 11/13/06 Beer sat in Secondary on the Peach puree for 471 days. Turned out very nice, although nowhere near as sweet as a Lindemann's, and much more sour. Wonderful aroma, with just a hint of peach there, and in the flavor. Much more of a straight Lambic, than a Peche. If you weren't told it was a Peche, you wouldn't know it. Intend to let this age a bit longer in the bottles, then enter it next year in a few competitions. Everyone who has tried it thus far has loved it! Will definitely be brewing this one again.
More Peach
2009-03-29 11:42pm
Would you add more peach to the recipe to gain more sweetness/likeness to Lindemann's? It sounds great. Be a nice on to do in the winter to anticipate the next spring!
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