| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fusion | 54 | Servings | ||
INGREDIENTS
| 10 | lb | 2-row Klages |
| 15 | lb | Wheat malt |
| 2 | lb | Chocolate malt |
| 1/4 | oz | Styrian Goldings |
| 2 | oz | Clusters |
INSTRUCTIONS
This is a single temperature infusion mash at 165 degrees for 1-1/2 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@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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