Dawson's Kriek Extract Beer Recipe Kit
This recipe, a sour Belgian-style ale, comes from the brewing log of NB Michael Dawson, homebrewer for 13 years and harborer of bacteria for probably a lot longer than that.
Cherry-infused sour ale. 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.
|Total Time to Make||12 months|
|Beer Style||Sour Beers,Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
The receipe is not very clear. To make a 5 Gallon batch, you will need 5.5 Gallon Carboy for Primary and then 5 G for Secondary along with the added Cherry.
Have used these kits before and they turn out wonderful. You don't have to wait 12 months to drink them....but, they do get better with age. I bottle and age in the secondary. Also, you can add a can of Oregon Fruit Products Bing Cherries to the primary for added flavor and alcohol content.
This is an amazing kit from northern brewer. I would highly recommend if you like sour beers .
it looks good and smelled good . It will be 4 more months before it can be tasted.
Brewed this a few years ago, recently bottled it after aging in secondary for over 2 years. This came out absolutely fantastic and holds its own in a side-by-side with Cantillon's Lou Pepe Kriek and other top-tier world class krieks.Some notes:- With just the Wyeast Lambic Blend it was not very sour even after 18 months in secondary. More funky than anything. Once I added some tart montmorency cherries the wild yeast had some food to start munching on, creating some real legit sourness. I ended up adding 1.5lbs of montmorency cherries a bit before the 2 year mark.- I also supplemented with dregs at the 2 year mark, using dregs from The Bruery's Oude Tart, and some krieks.- Adding more cherries later in secondary created a real nice bright fruit flavor to go with the massive funk, and sourness that would come from the cherry addition.I've used this recipe for a bunch of other fruit lambics (blackberry, apricot, raspberry, blueberry) and have had tons of success.