Lambic Base

Grain Bill:

Maris Otter – 7lb

Acidulated – 0.5lb

Cara-pils - 1lb

Biscuit - 0.5lb

Torrified Wheat – 3lb (crack separately and add 15min before mash out)

DME - 2.0lb (added after secondary to taste)

Fruit or Juice:

6lb Blackberries (plus 1gallon of blackberry juice) *added at secondary

2lb Cherries (plus 2gallons of cherry juice) *added at secondary

Hop Schedule: using Nelson Sauvin 12% and Australian Galaxy 14% in small amounts

Nelson Sauvin - 0.1oz - 90 min

Nelson Sauvin - 0.2oz - 60 min

Galaxy- 0.3oz - 0 min

Yeast: San Diego Super Yeast

Maturation:

Allow 10days fermentation in primary. *Split the primary by racking into two secondary vessels onto the fruit and/or juice. Allow 7days for fermentation. Rack onto trinary onto fruit if desired. Sweeten to taste by adding DME at end of secondary. Mature in keg for 14days at room temp.