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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 3259
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 2762
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 2602
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 2515
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 2488
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 2230
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 2101
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1868
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 1865
Kreik
5 gal 5.37% 1.76 1.053 1.012
All Grain 1480

Newest Fruit Lambic (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
sour IPA
170 gal 7.34% 93.96 1.069 1.013
All Grain 17
Cherry Prune Sour
18 L 4.64% 20.13 1.042 1.006
Partial Mash 19
Sour UÉ
20 L 5.74% 44.34 1.051 1.008
All Grain 29
Pineapple Upside-down Cake Sour
3 gal 4.82% 4.6 1.046 1.009
BIAB 52
hello craft berry ale #1(2022/08/22)
160 L 4.68% 13.8 1.043 1.007
All Grain 43
Rose Sour
5.5 gal 5.33% 8 1.049 1.009
All Grain 66
Awesome Recipe
3 gal 5.96% 24.65 1.053 1.008
BIAB 50
Raspberry Lambic
5.5 gal 6.47% 9.8 1.060 1.011
extract 64
HONEY APRICOT SOUR
5.5 gal 5.5% 28.77 1.049 1.007
All Grain 84
Grape/Cherry Sour
5.5 gal 6.51% 22.03 1.052 1.003
All Grain 59

Fermentables Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 43 US Grain base malt 1.8°L
37 56% 25% - 98%
American - Pilsner 37 American Grain base malt 1.8°L
37 52% 12% - 100%
American - White Wheat 34 American Grain base malt 2.8°L
40 22% 4% - 43%
Flaked Oats 33 Adjunct raw 2.2°L
33 9% 2% - 31%
American - Wheat 28 American Grain base malt 1.8°L
38 32% 7% - 58%
Flaked Wheat 27 Adjunct raw 2°L
34 20% 4% - 44%
German - Pilsner 20 German Grain base malt 1.6°L
38 52% 13% - 90%
German - Acidulated Malt 19 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
American - Carapils (Dextrine Malt) 14 American Grain crystal malt 1.8°L
33 6% 2% - 14%
German - Wheat Malt 13 German Grain base malt 2°L
37 25% 5% - 75%

Hops Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 26 11 49% 5% - 100%
Saaz 18 3.5 80% 9% - 100%
Cascade 14 7 45% 3% - 100%
Amarillo 10 8.6 41% 17% - 100%
Mosaic 9 12.5 38% 12% - 100%
Galaxy 8 14.25 55% 14% - 100%
Magnum 6 15 41% 4% - 100%
East Kent Goldings 6 5 72% 25% - 100%
Tettnanger 6 4.5 100% 100% - 100%
Fuggles 5 4.5 80% 50% - 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 25 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Fermentis - Safale - American Ale Yeast US-05 25 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Lambic Blend 3278 12 Wyeast Ale 0.12 Med 75% 63°F 75°F
Wyeast - Roeselare Ale Blend 3763 9 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 8 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°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
Fermentis - Safbrew - Specialty Ale Yeast T-58 5 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Lallemand - WILDBREW™ SOUR PITCH 5 Wilds & Sours Low Low 0% 86°F 104°F
Wyeast - Lactobacillus 5335 4 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 20 Water Agt Mash 4% 0% - 26%
Lactic acid 17 Water Agt Secondary 69% 1% - 100%
Whirlfloc 15 Water Agt Boil 39% 3% - 100%
Calcium Chloride (dihydrate) 10 Water Agt Mash 6% 0% - 41%
Epsom Salt 7 Water Agt Mash 3% 0% - 12%
Calcium Chloride (anhydrous) 6 Water Agt Mash 16% 0% - 48%
Yeast Nutrient 6 Other Boil 27% 0% - 83%
Baking Soda 5 Water Agt Mash 2% 0% - 12%
Irish Moss 5 Fining Boil 20% 11% - 27%
Chalk 4 Water Agt Mash 5% 0% - 18%

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