Sour Ale - Fruit Lambic (BJCP 2008)
Top 10 Fruit Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| (SP?) Pomegranate Lambic |
1 gal | 6.14% | 25.59 | 1.052 | 1.005 | All Grain | 4256 | |
| Jeff's Fruitcake Christmas Lambic |
5 gal | 9.56% | 18.94 | 1.097 | 1.024 | All Grain | 4003 | |
| Elderberry lambic |
1 gal | 6.55% | 37.63 | 1.062 | 1.012 | All Grain | 3856 | |
| Key lime I P A |
16 gal | 5.32% | 49.29 | 1.048 | 1.007 | All Grain | 3726 | |
| Maple Pumpkin Ale |
6 gal | 6.96% | 32.2 | 1.070 | 1.017 | All Grain | 3626 | |
| 2015.6 - Russian River Supplication |
6 gal | 5.91% | 26.16 | 1.060 | 1.015 | All Grain | 3041 | |
| Sour Y |
7 gal | 5.66% | 3.86 | 1.049 | 1.006 | All Grain | 2999 | |
| Hazy kettle sour Milkshake IPA |
11 gal | 6.9% | 5.34 | 1.079 | 1.027 | All Grain | 2894 | |
| Leap of Faith |
5.5 gal | 5.61% | 12.33 | 1.047 | 1.005 | All Grain | 2692 | |
| Kreik |
5 gal | 5.37% | 1.76 | 1.053 | 1.012 | All Grain | 2193 |
Newest Fruit Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Watermelon Sour |
4.75 gal | 5.16% | 0 | 1.044 | 1.005 | All Grain | 20 | |
| Prickly Pear Sour |
220 gal | 5.01% | 0 | 1.050 | 1.012 | All Grain | 95 | |
| Sour |
5.75 gal | 4.41% | 10.04 | 1.043 | 1.010 | All Grain | 116 | |
| Chocolate Apricot Sour |
5.5 gal | 6.97301% | 0 | 1.060 | 1.007 | All Grain | 102 | |
| Pear Marmalade Candy Sour |
20 L | 7.75% | 4.08 | 1.071 | 1.012 | Partial Mash | 172 | |
| Passion/Chocolat |
3000 L | 4.19% | 6.43 | 1.041 | 1.009 | All Grain | 118 | |
| Raspberry sour |
23 L | 5.55% | 17.81 | 1.048 | 1.006 | BIAB | 143 | |
| Blackberry Sour |
3 gal | 5.56% | 4.84 | 1.049 | 1.007 | All Grain | 229 | |
| Little Santiago Fruity Smoothie |
5 gal | 9.21% | 11.53 | 1.080 | 1.010 | All Grain | 208 | |
| Raspberry Lambic |
3 gal | 6% | 7.48 | 1.052 | 1.006 | All Grain | 280 |
Fermentables Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 48 | Adjunct | raw |
2.2°L
|
33 | 9% | 2% - 31% | |
| American - Pilsner | 47 | American | Grain | base malt |
1.8°L
|
37 | 56% | 12% - 100% |
| US - Pale 2-Row | 44 | US | Grain | base malt |
1.8°L
|
37 | 57% | 25% - 98% |
| American - White Wheat | 39 | American | Grain | base malt |
2.8°L
|
40 | 22% | 4% - 43% |
| Flaked Wheat | 35 | Adjunct | raw |
2°L
|
34 | 20% | 4% - 44% | |
| American - Wheat | 32 | American | Grain | base malt |
1.8°L
|
38 | 31% | 7% - 58% |
| German - Acidulated Malt | 27 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 14% |
| German - Pilsner | 21 | German | Grain | base malt |
1.6°L
|
38 | 50% | 10% - 90% |
| German - Wheat Malt | 18 | German | Grain | base malt |
2°L
|
37 | 24% | 5% - 75% |
| American - Carapils (Dextrine Malt) | 15 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 14% |
Hops Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 34 | 11 | 50% | 5% - 100% |
| Saaz | 24 | 3.5 | 76% | 9% - 100% |
| Cascade | 20 | 7 | 53% | 3% - 100% |
| Amarillo | 12 | 8.6 | 45% | 17% - 100% |
| Mosaic | 12 | 12.5 | 41% | 12% - 100% |
| Galaxy | 11 | 14.25 | 56% | 14% - 100% |
| Tettnanger | 10 | 4.5 | 95% | 50% - 100% |
| Magnum | 9 | 15 | 43% | 0% - 100% |
| East Kent Goldings | 7 | 5.8 | 70% | 25% - 100% |
| Fuggles | 7 | 4.5 | 77% | 40% - 100% |
Steeping Grains Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Caramel / Crystal 20L | 2 | American | Grain | crystal malt |
20°L
|
35 | 100% | 100% - 100% |
Yeasts Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Lallemand - WildBrew Philly Sour | 61 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 32 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 14 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 10 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| Wyeast - Roeselare Ale Blend 3763 | 10 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Lallemand - WILDBREW™ SOUR PITCH | 8 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| White Labs - Belgian Sour Mix WLP655 | 7 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 6 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Omega Yeast Labs - Voss Kveik OYL-061 | 5 | Omega Yeast Labs | Norwegian Ales | 0.12 | Medium | 79% | 68°F | 98°F |
| Wyeast - Lactobacillus 5335 | 5 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
Other Ingredients Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 26 | Water Agt | Mash | 5% | 0% - 36% |
| Lactic acid | 22 | Water Agt | Mash | 56% | 0% - 100% |
| Whirlfloc | 16 | Water Agt | Boil | 43% | 3% - 100% |
| Calcium Chloride (dihydrate) | 14 | Water Agt | Mash | 12% | 0% - 50% |
| Yeast Nutrient | 10 | Fining | Mash | 24% | 0% - 83% |
| Epsom Salt | 10 | Water Agt | Mash | 5% | 0% - 25% |
| Calcium Chloride (anhydrous) | 10 | Water Agt | Mash | 19% | 0% - 100% |
| Irish Moss | 6 | Fining | Boil | 20% | 11% - 27% |
| Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 12% | 0% - 50% |
| Baking Soda | 6 | Water Agt | Mash | 7% | 0% - 29% |
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