Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Sour Ale - Fruit Lambic



Top 10 Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Kriek
6 gal 5.95% 23.71 1.060 1.015
All Grain 6084
(SP?) Pomegranate Lambic
1 gal 6.14% 25.59 1.052 1.005
All Grain 2396
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 1940
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 1750
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 1697
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 1519
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 1374
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 1360
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1334
Sorachi Ace Sour
5 gal 5.07% 4.16 1.051 1.012
All Grain 942

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Guava/ Blue-Berry Sour
5.5 gal 5.79% 0 1.058 1.014
All Grain 1
Constanza o Colmado
1 gal 5.85% 7.12 1.059 1.015
All Grain 9
Prickly Pear Sour
5.5 gal 5.94% 6.48 1.055 1.010
extract 8
Covid Orange
5.5 gal 5.44% 18.49 1.059 1.018
extract 12
In the Midnight Sour
13 gal 5.18% 7.33 1.049 1.010
All Grain 29
H&L Apricot Lambic
6 gal 6.11% 9.23 1.059 1.013
All Grain 27
First sour
2.5 gal 4.53% 22.64 1.042 1.007
All Grain 6
I Will Love You For 10,000 Years
20.8 L 6.17% 12.65 1.058 1.011
All Grain 32
Prickly Pear Sour
6.5 gal 5.6% 0 1.056 1.013
All Grain 34
Barrel Beer
5.5 gal 5.96% 3.66 1.057 1.011
extract 10

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 35 American Grain base malt 1.8°L
37 58% 25% - 98%
American - White Wheat 30 American Grain base malt 2.8°L
40 24% 4% - 48%
Flaked Wheat 23 Adjunct raw 2°L
34 20% 1% - 44%
Flaked Oats 19 Adjunct raw 2.2°L
33 10% 2% - 31%
American - Pilsner 19 American Grain base malt 1.8°L
37 51% 12% - 100%
German - Acidulated Malt 17 German Grain acidulated malt 3.4°L
27 6% 2% - 21%
German - Pilsner 17 German Grain base malt 1.6°L
38 51% 13% - 90%
American - Wheat 16 American Grain base malt 1.8°L
38 28% 8% - 58%
American - Carapils (Dextrine Malt) 12 American Grain crystal malt 1.8°L
33 7% 2% - 14%
Belgian - Pilsner 10 Belgian Grain base malt 1.6°L
37 48% 16% - 71%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 17 3.5 79% 9% - 100%
Citra 13 11 43% 5% - 100%
Cascade 13 7 45% 4% - 100%
Amarillo 8 8.6 36% 17% - 100%
East Kent Goldings 6 5 72% 25% - 100%
Galaxy 6 14.25 52% 14% - 100%
Mosaic 5 12.5 34% 12% - 100%
Magnum 5 15 29% 4% - 100%
Northern Brewer 4 7.8 61% 43% - 100%
Styrian Goldings 4 5.5 58% 17% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Roasted Barley 1 American Grain roasted malt 300°L
33 16% 16% - 16%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 100% 100% - 100%
American - Wheat 1 American Grain base malt 1.8°L
38 100% 100% - 100%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 84% 84% - 84%
Canadian - Honey Malt 1 Canadian Grain base malt 25°L
37 25% 25% - 25%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 100% 100% - 100%
Briess - Caramel Vienne 20L Malt 1 American Grain crystal malt 20°L
35.9 75% 75% - 75%
American - Pilsner 1 American Grain base malt 1.8°L
37 100% 100% - 100%

Yeasts Used In Fruit Lambic Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 17 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Lambic Blend 3278 13 Wyeast Ale 0.12 Med 75% 63°F 75°F
Wyeast - Roeselare Ale Blend 3763 7 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Belgian Sour Mix WLP655 6 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Wyeast - Brettanomyces lambicus 5526 5 Wyeast Ale 0.12 Medium 90% 60°F 75°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 4 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Imperial Yeast - F08 Sour Batch Kidz 4 Imperial Yeast Ale Low 80% 68°F 76°F
Wyeast - Lactobacillus 5335 3 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 3 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 9 Water Agt Mash 54% 1% - 100%
Whirlfloc 8 Water Agt Boil 47% 8% - 100%
Gypsum 5 Water Agt Sparge 2% 0% - 11%
Irish Moss 5 Fining Boil 25% 11% - 50%
Table Salt 2 Water Agt Mash 5% 3% - 7%
Calcium Chloride (anhydrous) 2 Water Agt Mash 23% 6% - 40%
Citric acid 2 Water Agt Secondary 8% 0% - 15%
Baking Soda 1 Water Agt Mash 12% 12% - 12%
Chalk 1 Water Agt Mash 18% 18% - 18%
Phosphoric acid 1 Water Agt Mash 50% 50% - 50%

Photos

https://www.brewersfriend.com/