Kriek (Cherry Lambic)

The Kriek turned out great. It got surprisingly sour in six months, possibly due to extended 'barrel aging'? For the last three months I put a dowel into the carboy, passing it through the hole in the cork designed for the fermentation lock. I also added 8 ounces of cherry concentrate just before kegging.

Malts/Fermentables:

%	LB	OZ	Type	ppg	°L
48%	6	0	American 2-row Malt	37	1
16%	2	0	Montmorency Cherry Concentrate	42	20
16%	0	10	German Pilsner Malt	37	2
16%	0	10	Wheat Malt	38	2
3%	0	10	Melanoidin Malt	37	20
	11	10

Hops

Use	Time	oz	Variety	Form	aa
boil	60 mins	0.5	Aged Goldings	leaf	5.5

Yeast

Wyeast Belgian Lambic Blend