Dawson's Kriek All Grain Kit

O.G: 1053 / Ready: 4+ months

This recipe, a sour Belgian-style ale, comes from the brewing log of NB's Michael Dawson, homebrewer for 13 years and harborer of bacteria for probably a lot longer than that. The kit yields a medium-bodied wheat beer with a reddish-brown color, cherry-pie aroma, and a tart, acidic bite that comes from a combination of real cherries (in puree form) and cultured bacteria. While young, the sour character of this beer will be subdued and the cherries more pronounced, but sourness will increase with age.

Kit Inventory

Fermentables
  • 7 lbs. Rahr 2-Row
  • 3 lbs. Flaked Wheat
  • 0.5 lbs. Rice Hulls

Boil Additions
  • 1 oz. Hallertau Select (60 min)

Special Ingredients
  • Oregon Cherry Puree (2 cans) (add to secondary fermenter)

If you choose dry yeast
  • Not recommended.

If you choose liquid yeast
  • Wyeast #3278 Belgian Lambic Blend. Optimum temperature: 63-75° F.

Mash Schedule

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