Raspberry Lambic - Framboise
Fruit beer aged for years with various microbes with fruit added (in this case raspberries)
After my first Lambic attempt 2 years ago with the Dawson creek kit from northern brewer turned out pretty good, I decided to start my own lambic project.
Spring of 2011, I brewed 5 gallons of wort and pitched wyeast lambic blend - this part has been aging quietly since.
Spring of 2012, I stepped it up and brewed almost 10 gallons. This time I pitched a combination of lambic blend, slurry from the year before and some bottle dregs from sour beers I have been sampling.
The plan is to take 3 gallons from both years, blend them and split to 3 separate 2 gallon batches. One gets raspberries, one gets peaches and the last will be gueuze.
I know 1.5 years in is a little early to start blending them, but I am impatient, this will age another 6 months before bottling and I am saving plenty for next year.
This weekend (7/13-7/15) is peak season for wild raspberries here in Croton. Over the weekend, I picked over 7.5 pounds (Not including the 1-2 we ate). 2 pounds of this is for this lambic, the rest goes into RaspBerry Wheat.
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| Framboise in BB |
I had a little tasting session Friday night to see how the 3 batches were doing and confirm my 50/50 blend plan. All went well and I am sticking to the plan. There was some tartness, a little brett flavors coming through and luckily no horrible off flavors. The older one had some apple flavor and the younger one had a little too much oak tannin.
The 2011 batch was crystal clear, while the 2012 was almost opaque it was so cloudy. Hopefully that will settle out with extended aging. The 2012 that I had in this plastic cubitainer tasted like it was more aged than the half in glass, so I will go with that one.
Lambic 2011 original gravity: 1.055 SG now: 1.003
Lambic 2012 original gravity: 1.050 SG now: 1.008
Expected abv: 6%
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