Dawson's Kriek

Extract Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Fruit Lambic (17F)
Boil Size: 3.52 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Extract 5g
Bitterness: 5.0 IBUsBoil Time: 60 min
Est OG: 1.049 (12.0° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Pilsen Dry Extract (3.0 SRM) Dry Extract 1
0.15 oz Nelson Sauvin [8.8%] - Boil 60 min Hops 2
0.25 tsp Irish Moss (Boil 10 min) Misc 3
1.0 pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast 4
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 5
6.20 lbs Cherry Puree (Secondary 12 weeks) Misc 6

Notes

A sour Belgian-style, medium-bodied wheat beer with a reddish-brown color, cherry-pie aroma, and a tart, acidic bite that comes from a combination of real cherries (in puree form) and cultured bacteria. While young, the sour character of this beer will be subdued and the cherries more pronounced, but sourness will increase with age. Easy extract brew day. It took a long time to bring to boil on the stove top. Once it got there and I added DME I had a nice rolling boil.Used aged Nelson instead of Herbsucker that came with kit. Added half of DME at flameout to protect against caramelization and darkening of the wort. Will age for at least six months in primary.

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