Cherry Lambic Recipe is a traditional Belgian-style sour beer that’s known for its unique fruity and tart flavor. This beer is made using a combination of wild yeast strains, which are added after the primary fermentation, and morello cherries, which give it a distinct fruity character. If you’re a fan of sour beers or want to try something new, this Cherry Lambic recipe is definitely worth a shot.
Cherry Lambic
Equipment
- 1 Large stock pot
- 1 Mash tun or brew-in-a-bag (BIAB) setup
- 1 Long-handled stirring spoon or paddle
- 1 Wort chiller
- 1 Fermenter (bucket or carboy)
- 1 Airlock and stopper (or blow-off tube)
- 1 Hydrometer
- 1 Thermometer
- 1 Sanitizer solution
- 1 Bottles or kegging equipment
- 1 CO2 tank and regulator (if kegging)
- 1 Bottle capper or kegging system (if kegging)
- 1 Tubing and bottling wand (if bottling)
- 1 Cleaning brushes or sponges
Ingredients
For the Mash – Liquor 17.5 Litres (31 Pints) – Mash Time 1 hr – Temperature 65 °c/149 °F
- 10 lb Pale Malt Quantity 4.5kg
- 3.3 lb Wheat Malt Quantity 1.5kg
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 10 mins
- 1 oz (Hops) Challenger 13:3% When to add – At start of boil (IBU 14.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 22°C (72°F) for 2 weeks, then add secondary yeast strains and ferment for a further 4 weeks – Conditioning 4 weeks at 12°C (54°F)
- 1 Safbrew WB-06, along with 6kg (13lb 4oz) morello cherries
- 1 After 2 weeks, add Wyeast 5335 Lactobacillus, Wyeast 5526 Brettanomyces Lambicus, and Wyeast 5733 Pediococcus and leave for a further 4 weeks
Instructions
Mash:
- Heat 17.5 liters (31 pints) of water to 65°C (149°F) and add the Pale Malt and Wheat Malt.
- Mash for 1 hour.
- Drain the wort into a kettle.
Boil:
- Add enough water to the kettle to make 27 liters (47.5 pints) and bring it to a boil.
- Add the Challenger hops at the start of the boil and boil for 1 hour.
- Add Protofloc for the last 15 minutes of the boil.
Fermentation:
- Cool the wort to 22°C (72°F) and transfer to a fermenter.
- Add the Safbrew WB-06 yeast and the morello cherries.
- Ferment for 2 weeks.
- After 2 weeks, add the Wyeast 5335 Lactobacillus, Wyeast 5526 Brettanomyces Lambicus, and Wyeast 5733 Pediococcus.
- Leave to ferment for a further 4 weeks.
Conditioning:
- After fermentation is complete, condition the beer at 12°C (54°F) for 4 weeks.
- Bottle or keg the beer and enjoy!
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 10 Weeks | 7.3% | 15 IBU | 29 EBC |
Unique and Complex Flavor Profile
This Cherry Lambic recipe offers a unique and complex flavor profile that sets it apart from other beers. The combination of sour notes from the wild yeast strains and the sweetness from the morello cherries creates a perfect balance that tantalizes the taste buds.
A Traditional Belgian-Style Beer
Lambic is a traditional Belgian-style sour beer that has been around for centuries. By trying this recipe, you can experience a taste of Belgian brewing history right from the comfort of your own home.
Perfect for Beer Enthusiasts
If you’re a beer enthusiast or just looking to try something new, this Cherry Lambic recipe is definitely worth a shot. With its fruity and sour flavor profile, this beer is a great way to explore the world of sour beers and experiment with different yeast strains.
A Fun and Rewarding Brewing Experience
While this recipe requires some specialized equipment and patience, the end result is well worth the effort. Brewing your own beer can be a fun and rewarding experience, and there’s nothing quite like the satisfaction of enjoying a delicious beer that you made yourself.
FAQ on Making this Cherry Lambic Recipe
What is a Cherry Lambic beer?
A Cherry Lambic beer is a traditional Belgian-style sour beer that is known for its unique fruity and tart flavor.
What are the ingredients needed to make a Cherry Lambic beer?
To make a Cherry Lambic beer, you’ll need pale malt, wheat malt, morello cherries, hops, and yeast strains such as Safbrew WB-06, Wyeast 5335 Lactobacillus, Wyeast 5526 Brettanomyces Lambicus, and Wyeast 5733 Pediococcus.
What equipment is required to make this recipe?
To make this recipe, you’ll need a brewing kettle, a mash tun, a fermenter, a bottling bucket, a thermometer, a hydrometer, an airlock, and bottles or a keg for storage.
How long does it take to make Cherry Lambic beer?
It takes approximately 28 days to make Cherry Lambic beer, with 1 hour of prep time, 1 hour and 15 minutes of cooking time, and 4 weeks of conditioning time.
What is the difference between wild yeast and primary fermentation yeast?
Wild yeast is a naturally occurring yeast that is present in the environment, while primary fermentation yeast is a specific yeast strain that is added to the wort during the primary fermentation process.
How does the sourness of Cherry Lambic beer compare to other sour beers?
Cherry Lambic beer is generally more sour than other sour beers due to the use of wild yeast strains and the addition of morello cherries during fermentation.
