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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 5636
(SP?) Pomegranate Lambic
1 gal 6.14% 25.59 1.052 1.005
All Grain 2344
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 1869
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 1721
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 1666
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 1471
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 1335
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1311
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 1306
Sorachi Ace Sour
5 gal 5.07% 4.16 1.051 1.012
All Grain 893

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Cherry Lambic
27 gal 1.51% 0 1.014 1.003
All Grain 14
Brett sour
5.5 gal 6.4% 0 1.061 1.012
All Grain 13
Strawbruiser Sour 2020
5.5 gal 4.54% 35.8 1.046 1.012
All Grain 8
Awesome Recipe
1 gal 2.47% 0 1.026 1.007
extract 14
Rhuby
16.5 gal 5.9% 8.11 1.060 1.015
All Grain 11
Legend of Goze-r Watermelon Kettle Sour
6 gal 4.19% 9.64 1.041 1.009
All Grain 8
Tiny Screens
90 gal 5.66% 6.63 1.054 1.011
All Grain 14
Kettle sour base
52 L 3.51% 0 1.033 1.006
All Grain 40
First Funky Fruit
5.5 gal 5.39% 3.33 1.066 1.025
BIAB 49
タップスタンド The Serving Stones
410 L 5.85% 5.3 1.073 1.029
All Grain 32

Fermentables Used In Fruit Lambic Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 33 American Grain base malt 1.8°L
37 58% 25% - 98%
American - White Wheat 27 American Grain base malt 2.8°L
40 24% 4% - 48%
Flaked Wheat 21 Adjunct raw 2°L
34 21% 1% - 44%
Flaked Oats 18 Adjunct raw 2.2°L
33 10% 2% - 31%
American - Pilsner 17 American Grain base malt 1.8°L
37 53% 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%
Belgian - Pilsner 10 Belgian Grain base malt 1.6°L
37 48% 16% - 71%
American - Carapils (Dextrine Malt) 10 American Grain crystal malt 1.8°L
33 6% 2% - 10%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 15 3.5 76% 9% - 100%
Citra 13 11 43% 5% - 100%
Cascade 11 7 47% 4% - 100%
Amarillo 8 8.6 36% 17% - 100%
East Kent Goldings 6 5 72% 25% - 100%
Mosaic 5 12.5 34% 12% - 100%
Northern Brewer 4 7.8 61% 43% - 100%
Styrian Goldings 4 5.5 58% 17% - 100%
Galaxy 4 14.25 44% 14% - 100%
Magnum 4 15 32% 4% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
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%
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
Fermentis - Safale - American Ale Yeast US-05 16 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 6 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Brettanomyces lambicus 5526 5 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Belgian Sour Mix WLP655 5 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - California Ale Yeast WLP001 4 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Lactobacillus 5335 4 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 3 White Labs Ale Med-High Low 85% 70°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 3 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - Brettanomyces Lambicus WLP653 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 8 Fining Boil 35% 4% - 100%
Lactic acid 8 Water Agt Mash 66% 27% - 100%
Gypsum 5 Water Agt Boil 2% 0% - 11%
Irish Moss 5 Fining Boil 15% 2% - 24%
Calcium Chloride (anhydrous) 2 Water Agt Mash 23% 6% - 40%
Epsom Salt 2 Water Agt Mash 3% 0% - 5%
Citric acid 2 Water Agt Secondary 8% 0% - 15%
Table Salt 2 Water Agt Mash 5% 3% - 7%
Baking Soda 1 Water Agt Mash 12% 12% - 12%
Chalk 1 Water Agt Mash 18% 18% - 18%

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