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 | 4157 | |
| (SP?) Pomegranate Lambic |
1 gal | 6.14% | 25.59 | 1.052 | 1.005 | All Grain | 2019 | |
| Sour Y |
7 gal | 5.66% | 3.86 | 1.049 | 1.006 | All Grain | 1531 | |
| Jeff's Fruitcake Christmas Lambic |
5 gal | 9.56% | 18.94 | 1.097 | 1.024 | All Grain | 1423 | |
| Key lime I P A |
16 gal | 5.32% | 49.29 | 1.048 | 1.007 | All Grain | 1398 | |
| 2015.6 - Russian River Supplication |
6 gal | 5.91% | 26.16 | 1.060 | 1.015 | All Grain | 1205 | |
| Leap of Faith |
5.5 gal | 5.61% | 12.33 | 1.047 | 1.005 | All Grain | 1128 | |
| Elderberry lambic |
1 gal | 6.55% | 37.63 | 1.062 | 1.012 | All Grain | 954 | |
| Maple Pumpkin Ale |
6 gal | 6.96% | 32.2 | 1.070 | 1.017 | All Grain | 844 | |
| Sorachi Ace Sour |
5 gal | 5.07% | 4.16 | 1.051 | 1.012 | All Grain | 738 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Scott's take on Raspberry Lambic |
25 L | 5.1% | 3.83 | 1.051 | 1.012 | BIAB | 8 | |
| passion sour |
23 L | 4.31% | 6.86 | 1.044 | 1.011 | BIAB | 73 | |
| First sour |
5.5 gal | 9% | 45.37 | 1.084 | 1.015 | All Grain | 3 | |
| Aussie Apricot Sour |
21 L | 5.51% | 62.37 | 1.056 | 1.014 | All Grain | 8 | |
| Blueberry Sour |
6 gal | 5.3% | 11.83 | 1.052 | 1.011 | extract | 14 | |
| Blueberry Sour |
6 gal | 5.39% | 0 | 1.055 | 1.014 | extract | 13 | |
| Hazy kettle sour Milkshake IPA |
11 gal | 6.9% | 5.34 | 1.079 | 1.027 | All Grain | 51 | |
| Lambic |
100 gal | 5.14% | 43.04 | 1.052 | 1.013 | extract | 19 | |
| Blackberry Brett |
1 gal | 6.23% | 79.94 | 1.056 | 1.008 | extract | 17 | |
| Tangerine Dream |
25 L | 5.5% | 7.16 | 1.057 | 1.015 | All Grain | 36 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| American - Pale 2-Row | 26 | American | Grain | base malt |
1.8°L
|
37 | 59% | 25% - 98% |
| American - White Wheat | 21 | American | Grain | base malt |
2.8°L
|
40 | 22% | 8% - 48% |
| Flaked Wheat | 19 | Adjunct | raw |
2°L
|
34 | 22% | 7% - 44% | |
| German - Acidulated Malt | 14 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 2% - 14% |
| German - Pilsner | 13 | German | Grain | base malt |
1.6°L
|
38 | 51% | 15% - 90% |
| American - Wheat | 12 | American | Grain | base malt |
1.8°L
|
38 | 31% | 8% - 58% |
| American - Pilsner | 12 | American | Grain | base malt |
1.8°L
|
37 | 49% | 13% - 75% |
| Belgian - Pilsner | 10 | Belgian | Grain | base malt |
1.6°L
|
37 | 48% | 16% - 71% |
| Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 6% | 2% - 9% | |
| American - Vienna | 7 | American | Grain | base malt |
4°L
|
35 | 10% | 7% - 16% |
Hops Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 14 | 3.5 | 71% | 9% - 100% |
| Cascade | 10 | 7 | 43% | 4% - 100% |
| Citra | 9 | 11 | 35% | 5% - 80% |
| Amarillo | 7 | 8.6 | 37% | 17% - 100% |
| Fuggles | 5 | 4.5 | 64% | 33% - 100% |
| East Kent Goldings | 5 | 5 | 68% | 25% - 100% |
| Mosaic | 4 | 12.5 | 35% | 12% - 100% |
| Willamette | 4 | 4.5 | 88% | 50% - 100% |
| Northern Brewer | 4 | 7.8 | 61% | 43% - 100% |
| Styrian Goldings | 3 | 5.5 | 83% | 50% - 100% |
Steeping Grains Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Wheat | 2 | American | Grain | base malt |
1.8°L
|
38 | 100% | 100% - 100% |
| American - Caramel / Crystal 20L | 1 | American | Grain | crystal malt |
20°L
|
35 | 100% | 100% - 100% |
| American - Caramel / Crystal 40L | 1 | American | Grain | crystal malt |
40°L
|
34 | 84% | 84% - 84% |
| American - Carapils (Dextrine Malt) | 1 | American | Grain | crystal malt |
1.8°L
|
33 | 100% | 100% - 100% |
| American - Pilsner | 1 | American | Grain | base malt |
1.8°L
|
37 | 100% | 100% - 100% |
| American - Roasted Barley | 1 | American | Grain | roasted malt |
300°L
|
33 | 16% | 16% - 16% |
Yeasts Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Lambic Blend 3278 | 11 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis / Safale - Safale - American Ale Yeast US-05 | 7 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
| Wyeast - Roeselare Ale Blend 3763 | 6 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Wyeast - Brettanomyces lambicus 5526 | 3 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| White Labs - California Ale Yeast WLP001 | 3 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 3 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| White Labs - Belgian Sour Mix WLP655 | 3 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| White Labs - London Fog Ale Yeast WLP066 | 2 | White Labs | Ale | Med-High | Med-Low | 67.5% | 64°F | 72°F |
| White Labs - Brettanomyces Lambicus WLP653 | 2 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
| White Labs - Brettanomyces Bruxellensis WLP650 | 2 | White Labs | Ale | Med-High | Low | 78% | 85°F | 95°F |
Other Ingredients Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 6 | Water Agt | Boil | 43% | 8% - 100% |
| Irish Moss | 4 | Fining | Boil | 19% | 11% - 24% |
| Gypsum | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Phosphoric acid | 1 | Water Agt | Mash | 50% | 50% - 50% |
| Lactic acid | 1 | Water Agt | Boil | 100% | 100% - 100% |
