Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

sour wife kriek

175 calories 13.8 g 330 ml
Beer Stats
Method: BIAB
Style: Fruit Lambic
Boil Time: 20 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created Wednesday April 5th 2017
1.058
1.008
6.52%
6.15
4.39
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 46.3%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 37%
500 g German - Vienna500 g Vienna 37 4 9.3%
200 g Flaked Wheat200 g Flaked Wheat 34 2 3.7%
100 g German - Melanoidin100 g Melanoidin 37 25 1.9%
100 g Torrified Wheat100 g Torrified Wheat 36 2 1.9%
5.4 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 6.15 100%
35 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.07 kg Fruit Flavor Secondary 60 days
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Very short boil (20min) to leave proteins for the wild yeast to eat.

Week 1: Primary fermentation with ale/lager yeast (plastic carboy or whatever).

Week 2: Rack to secondary, still ale/lager yeast (plastic or whatever).

Week 3: Rack to a glass or PET container (air tight, glass is better to sanitise the wild yeast when finished). Add wild yeast. Leave for at least 6 months or more (years?). Put in a cool place, although some say room temp is ok. I leave mine in room temp during summer and it could reach above 25c.

3 months before bottling: Add fruit. 200 grams pr liter beer. My fruit has been frozen, then pasteurised in a kettle at 80c for half an hour.

Add oak chips for the last 2 weeks.

Ale yeast: Whatever, but a Belgian ale yeast is preferred (because of esters). Or Lager yeast. 1 vial is good, no starter.
Wild yeast: WYEAST 3278 BELGIAN LAMBIC BLEND, or whatever brett.

Last Updated and Sharing
 
1,161
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-25 20:57 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/