Dawson's Kriek 
Extract Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.25 gal | Style: Fruit Lambic (17F) |
| Boil Size: 3.52 gal | Style Guide: BJCP 2008 |
| Color: 5.2 SRM | Equipment: Extract 5g |
| Bitterness: 5.0 IBUs | Boil 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. This Recipe Has Not Been Rated
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