Anonymous: White Currant Royal pLambic
Fruit Lambic - All Grain
$54.68 ea
• Makes 5.5 Gallons @ 75% Efficiency
Recipe Specifications
| og | fg | ibu | srm | abv |
|---|---|---|---|---|
| 1.040 - 1.060 | 1.000 - 1.010 | 0 - 10 | 3 - 7 | 5.00 - 7.00 |
 1.055 | 1.010 | 14.4 | 3.86 | 5.90 |
Recipe Notes
Begin process on Aug 1 after gathering enough fresh fruit, rinsing fruit and placing in freezer for storage. Bake hops for 1 hour at 300 degrees and leave in open air for 3 days. Add 1 lb malt and 3 lbs flaked wheat in 4 gallons of 150 degree water, slowly bring to boil, and hold for 30 minutes. Remove from heat and let rest for 20 minutes, then add 2 gallons of cool water. Add remaining 7 lbs of malts and hold mash at 158-155 degrees for 60 minutes, then mash out for 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2-4 hours with hops added near the beginning and chill once volume reduces to 5.5 gal. Strain out hops, and pitch yeast; add1 lb sliced slightly rotten oranges, oak chips, 2 T coriander and a handful of locally ripe fruit of any kind that is clean to the eye but otherwise raw and unwiped of the wild-yeast bloom on the surface (plums are likely to be in season). Leave in primary ferment for 60 days at 65-68 degrees, pitch pediococcus and both brettanomyces cultures after 30 days, then rack onto 10 lbs freshly picked, rinsed, frozen and thawed white or pink currants (freezing is essential to break cell walls of the fruit); let secondary ferment go about 180 days hopefully now in a cooler temp range (50-60 degrees) adding lactobacillus culture at this time. Rack for tertiary ferment on April 21 to ferment for 30 days. Prime bottles with sugar and yeast for carbonation.
Gooseberries may be worthy of trial in place of currants.
