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Cranberry Lambic Extract
ABV4.50 %
BJCP Style
20C. Lambic And Belgian Sour Ale, Fruit Lambic-Style Ale
Has the traditional Belgian Lambic sour/acidic taste with a hint of cranberry at the finish. The more than a month of conditioning created a very clear ale.
Submitted by ToddBell on 18-Oct-2006

Recipe Details
Tasting Notes
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP001 California Ale and WLP655 Belgain Sour Mix (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, 4 weeks
Other Fermentation Plastic, 7 - 10 days
Procedure Steep grains at 155F for 30 mins. Add malt extract and stablize wort at 130F. Add to fermentor with 1/2 lb crushed pale malt. Place aluminum foil over top of wort to minimize air contact. Close fermentor and keep warm for 24 hours to sour wort. Add to pot, straining crushed malt, and bring to boil. Add hops, cool and pitch yeast. Ferment to complete. Add crushed cranberries to secondary fermentor and ferment 4 weeks. Tranfer to third fermentor and allow to clear, 7-10 days at 60F.
  Style Comparison
  Low   High
OG 1.044 1.047 1.056
FG 1.006 1.012 1.012
IBU 10 18 15
SRM 4 9 15
ABV 4.7 4.50 5.8
% Weight Weight (lbs) Grain Note Gravity Points Color
86.8 % 6.60 Light Malt Extract Syrup Muntons 33.7 2.0
13.2 % 1.00 American Crystal 60L Steep 30 minutes 5.1 60.0
  7.60     38.8  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 0.75 Fuggles Whole/Plug 5.1 3.8 60 0.046 17.6
  0.75               18.0
Miscellaneous Ingredients
Weight/Units Name Notes
3 lbs Cranberry For secondary fermenting
1/2 lb Crushed Malt For souring