Beer Style: Fruit Lambic (17F)
Recipe Type: extract
Yield: 6 US gallons
Kriek / Lambic beer made cherry puree
1. Pour 2 gallons of water into a 6 gallon carboy.
2. Add 2 1/2 gallons water, plus the salt and gypsum, to your brew pot. Bring to a boil.
3. Add the sorghum syrup to your brew pot. Hold at a boil until well dissolved.
4. Add 1 oz hops and the coriander and boil for 20 minutes. (A fine-mesh hop bag is useful for this.)
5. Add 1/2 oz hops and boil for 5 more minutes.
6. Add the remaining 1/2 oz hops and turn off the flame.
7. Siphon the wort into your carboy.
8. When the wort has cooled to fermentation temperature (~70 deg F), pitch the Saccharomyces yeast. (Prepare a starter culture ahead of time, if necessary, depending on your strain.)
9. Add the remaining 1 gallon of distilled water, using it to wash any yeast and wort remnants from your funnel into the carboy.
10. Add an airlock and let ferment in a quiet location with stable temps away from direct light.
11. After one month and/or when you get stable gravity readings: Add the cherry puree to a second carboy, siphon the beer from primary to secondary, and pitch the Brett yeast.
12. Again add an airlock and let ferment in a quiet location with stable temps away from direct light.
13. After 1 additional month and/or when you get stable gravity readings: siphon the beer into your bottling bucket. Add an appropriate amount of dextrose dissolved in hot water for carbonation priming. (Homebrew books have plenty of info on calculating how much dextrose to use depending on how much wort you have...)
14. Bottle the beer and let bottle-condition for at least 2 weeks before sampling the first bottle. The longer you can wait the better!