Extract Fruit Lambic

Get some ECY01 or ECY20 then keep the rest simple.

 

6.25# Pilsner Malt Extract
3.5# Wheat Malt Extract
.5oz Aged hops @ 60min

+ Your choice of bugs

 

Lambic Framboise:

Lambic yeast/bug blend
Extract + non-malted grain/starch
Don't purge anything...lots of headspace in secondary...temp semi-wide open...get lazy
Raspberries next Spring

Good luck

 

Not a problem. Do a blend of 2/3 Wheat DME and 1/3 Pils DME to whatever OG you want. Steep some Carapils, or add MaltoDextrin, or even just add 1 T of flour to the end of the boil. 2.5oz aged hops, and a 2 hour boil. Pitch some ECY blends, or one of the WY or WLP blends with dregs from your favorite commercial sours. Toss in some French Oak and let the whole thing ride for 9 months or so before adding the fruit.

 

I've been sticking with a standard 60 min boil, using all malt (60% Belgian Pils, 40% malted white wheat). WorksForMe(tm)

 

Yeah, no doubt. I did the higher amount of Wheat to Pils DME than yours because most Wheat DME is already partially Wheat and Pils, I think he could get away with pure Wheat DME (s/b 60/40). The longer boil is to drive off some of the cheesy aromatics from the aged hops if they aren't old enough (aged hops should have no real aroma at all, aged beyond the cheese). The Dextrin/Starch since the OP wants "Puckerlicious sour". The more unfermentables the more puckerlicious it will get, straight starch will feed the Pedio only driving the Lactic Acid, where Dextrins will feed Lacto, Brett, and Pedio.

 

It's kinda amazing, I've been doing all my sours with a big bag (2lb) of Northern Brewer that I bought back in 2009 and have treated quite poorly since. No detectable hop aroma in the beer but MAN when they hit the boil it always spooks me! Big wallop of resin aroma.

 

I have some Fuggles and Cascades just chilling in the garage in an open ziplock baggy for a few years now. Not quite old enough yet though. Will be using them probably next year in the fall when I do another Lambic.

 

I've got some Belma, Chinook and some Cascade leaf in the garage open to the heat and air. Still in vac bags, but I cut them on the corners and have them open in a rack. I'm curious to see how the 100+ temps in the garage and the vicious swing of temps treat them. They were the previous years crop, and I never used them all. Shame on me!

 

@FATC1TY you wasted Chinook, I disown you. Wonder what a hop that potent will do even with age.

 

Eh, part of the reason I tried it. I didn't use much Chinook last year, until late in the year, and I ended up liking the profile of this years Chinook better. I tried to use it up in mash hopping, but I had around 4-5 ounces left, so I said to hell with it!

 

I used cake flour, anything would work.

 

The wyeast / white labs blends will not give op a 'Puckericiously' sour beer

 

A couple things on that approach. Typically you would leave it hot and open in the kettle, then let it cool naturally overnight, then move to the carboy. This allows the thermo bacteria (Lacto) to build up in there prime desired temp range of 95-120*F. I have done it this way, and it is still again almost 2 years later. I would not recommend doing it this way again, took too long to start for my preferences, but it turned a corner, just waiting for it to peak (low funk) or for something to blend it with. There are other ways to do "spontaneous" inoculation that are safer, faster, and more reliable.

 

I would add the dregs up front with the initial pitch of yeast. You can add the maltodextrin in the boil since the Sacc strain can't eat it.