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	5236
(SP?) Pomegranate Lambic	1 gal	6.14%	25.59	1.052	1.005		All Grain	2266
Key lime I P A	16 gal	5.32%	49.29	1.048	1.007		All Grain	1764
Sour Y	7 gal	5.66%	3.86	1.049	1.006		All Grain	1686
Jeff's Fruitcake Christmas Lambic	5 gal	9.56%	18.94	1.097	1.024		All Grain	1605
2015.6 - Russian River Supplication	6 gal	5.91%	26.16	1.060	1.015		All Grain	1411
Maple Pumpkin Ale	6 gal	6.96%	32.2	1.070	1.017		All Grain	1265
Leap of Faith	5.5 gal	5.61%	12.33	1.047	1.005		All Grain	1260
Elderberry lambic	1 gal	6.55%	37.63	1.062	1.012		All Grain	1192
Sorachi Ace Sour	5 gal	5.07%	4.16	1.051	1.012		All Grain	864

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	5.94%	0	1.060	1.015		All Grain	0
sour ale	20 L	6.12%	46.05	1.058	1.011		All Grain	21
Radianta key lime pie	10 L	4.62%	14.28	1.043	1.008		All Grain	28
Blackberry Sour Ale	5.5 gal	5.38%	17.64	1.055	1.014		All Grain	49
Radianta key lime pie	19 L	4.86%	14.71	1.046	1.009		All Grain	26
Apple sour	100 gal	4.82%	19.53	1.044	1.007		All Grain	22
grape ale	47 gal	6.53%	0	1.063	1.014		All Grain	32
Surøl	40 L	6.51%	4.02	1.065	1.016		All Grain	37
Apricot Lambic	5.25 gal	5.87%	1.95	1.053	1.008		extract	49
Awesome Recipe	20 L	21%	0	1.213	1.053		Partial Mash	55

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	32	American	Grain	base malt	1.8°L	37	59%	15% - 98%
American - White Wheat	24	American	Grain	base malt	2.8°L	40	24%	4% - 48%
Flaked Wheat	20		Adjunct	raw	2°L	34	22%	7% - 44%
German - Acidulated Malt	17	German	Grain	acidulated malt	3.4°L	27	6%	2% - 21%
American - Pilsner	16	American	Grain	base malt	1.8°L	37	52%	12% - 100%
German - Pilsner	16	German	Grain	base malt	1.6°L	38	49%	15% - 90%
American - Wheat	15	American	Grain	base malt	1.8°L	38	28%	8% - 58%
Flaked Oats	15		Adjunct	raw	2.2°L	33	9%	2% - 31%
American - Carapils (Dextrine Malt)	11	American	Grain	crystal malt	1.8°L	33	6%	2% - 10%
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	14	3.5	75%	9% - 100%
Citra	12	11	41%	5% - 100%
Cascade	11	7	47%	4% - 100%
Amarillo	7	8.6	37%	17% - 100%
East Kent Goldings	6	5	72%	25% - 100%
Mosaic	6	12.5	27%	12% - 100%
Willamette	4	4.5	88%	50% - 100%
Northern Brewer	4	7.8	61%	43% - 100%
Styrian Goldings	4	5.5	58%	17% - 100%
Fuggles	4	4.5	88%	50% - 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	15	Fermentis / Safale	Ale	.095	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
White Labs - Belgian Sour Mix WLP655	5	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Wyeast - Brettanomyces lambicus 5526	4	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°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 - Saccharomyces "Bruxellensis" Trois WLP644	3	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - Brettanomyces bruxellensis 5112	2	Wyeast	Ale	0.12	Medium	90%	60°F	75°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	7	Fining	Boil	39%	8% - 100%
Lactic acid	4	Water Agt	Mash	70%	27% - 100%
Irish Moss	4	Fining	Boil	19%	11% - 24%
Gypsum	3	Water Agt	Mash	0%	0% - 0%
Citric acid	2	Water Agt	Secondary	8%	0% - 15%
Oregon Fruit - Apricot	1	Other	Primary	100%	100% - 100%
Phosphoric acid	1	Water Agt	Mash	50%	50% - 50%
Tartaric acid	1	Water Agt	Secondary	15%	15% - 15%
Wyeast - Beer Nutrient	1	Water Agt	Boil	3%	3% - 3%
Table Salt	1	Water Agt	Mash	3%	3% - 3%

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