| 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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