Sour brown kriek
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | pounds | 2-row Klages |
| 15 | pounds | Wheat malt |
| 2 | pounds | Chocolate malt |
| ¼ | ounce | Styrian Goldings |
| 2 | ounces | Clusters |
Directions
This is a single temperature infusion mash at 165 degrees for 1-½ hours. prise de mousse (S. bayanus) and Pediococus D. in the fermenter 7 day primary/14 day secondary kegged with 16 ounce cherry concentrate (68 brix) and Brettenomyces culture. Making a sour brown type beer is somewhat easier than a lambic. So here is my recipe for an excellent sour brown kreik beer. The lambic's flavour/aroma is a result of a unique fermentation process involving a host of yeasts and bacteria, I recommend J.X. Guinard's Lambic book for more info. It is unfortunate that articles in Zymurgy wriiten by CP lead people to beleive that sour mashing is a part of lambic, perhaps he could read Guinards book after all isn't he the publisher! Original Gravity: 1.070 Final Gravity: 1.020 Recipe By : Micah Millspaw
From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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