Dark Cherry Lambic

Jason

Charlie Mops wannabe
Staff member
[font=Arial,Helvetica][size=-1]5 lb. Munton's plain light DME [/size][/font]
[font=Arial,Helvetica][size=-1]2 lb. wheat malt extract [/size][/font]
[font=Arial,Helvetica][size=-1]3-1/2 oz. malto dextrin [/size][/font]
[font=Arial,Helvetica][size=-1]1 oz. Hallertau hops [/size][/font]
[font=Arial,Helvetica][size=-1]1 can Oregon Dark Sweet Cherry Puree [/size][/font]
<LI>[font=Arial,Helvetica][size=-1]Wyeast #3278 Lambic Blend[/size][/font]
[font=Arial,Helvetica][size=-1]Dissolve the light malt extract, wheat malt extract and malto dextrin in warm water. Bnng to a boil and add hops. Boil for 45 minutes. Strain out hops. Add enough water to the fermenter to make 4.5 gallons and cool to 70 degrees. Pitch yeast, add fruit puree and ferment for 3 weeks Rack into secondary fermenter and condition for a week at 60-65 degrees. Bottle condition using corn sugar for priming. [/size][/font]
 
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