Sour Ale - Fruit Lambic

Top 10 Fruit Lambic 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	2441
Key lime I P A	16 gal	5.32%	49.29	1.048	1.007		All Grain	1979
Sour Y	7 gal	5.66%	3.86	1.049	1.006		All Grain	1757
Jeff's Fruitcake Christmas Lambic	5 gal	9.56%	18.94	1.097	1.024		All Grain	1714
2015.6 - Russian River Supplication	6 gal	5.91%	26.16	1.060	1.015		All Grain	1532
Elderberry lambic	1 gal	6.55%	37.63	1.062	1.012		All Grain	1402
Maple Pumpkin Ale	6 gal	6.96%	32.2	1.070	1.017		All Grain	1392
Leap of Faith	5.5 gal	5.61%	12.33	1.047	1.005		All Grain	1343
Sorachi Ace Sour	5 gal	5.07%	4.16	1.051	1.012		All Grain	956
Hazy kettle sour Milkshake IPA	11 gal	6.9%	5.34	1.079	1.027		All Grain	913

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	6.01%	0	1.059	1.013		All Grain	6
Vienna Sour	20 gal	7.44%	44.66	1.070	1.014		All Grain	2
Mulberry & Bine	4.5 gal	3.59%	6.75	1.056	1.029		All Grain	18
Peach Rhubarb Sour	5.5 gal	5.17%	0	1.052	1.012		All Grain	26
Sour	6 gal	6.55%	5.99	1.067	1.018		All Grain	37
Guava/ Blue-Berry Sour	5.5 gal	5.79%	0	1.058	1.014		All Grain	5
Constanza o Colmado	1 gal	5.85%	7.12	1.059	1.015		All Grain	15
Prickly Pear Sour	5 gal	5.58%	7.15	1.052	1.009		extract	21
Covid Orange	5 gal	5.29%	10.39	1.054	1.013		extract	18
In the Midnight Sour	13 gal	5.18%	7.33	1.049	1.010		All Grain	35

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	37	American	Grain	base malt	1.8°L	37	57%	25% - 98%
American - White Wheat	31	American	Grain	base malt	2.8°L	40	24%	4% - 48%
Flaked Wheat	23		Adjunct	raw	2°L	34	20%	1% - 44%
American - Pilsner	21	American	Grain	base malt	1.8°L	37	49%	12% - 100%
Flaked Oats	20		Adjunct	raw	2.2°L	33	9%	2% - 31%
American - Wheat	17	American	Grain	base malt	1.8°L	38	29%	8% - 58%
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 - 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	12	7	51%	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
Omega Yeast Labs - Lactobacillus Blend OYL-605	5	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°F
Wyeast - Brettanomyces lambicus 5526	5	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
White Labs - California Ale Yeast WLP001	5	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	60%	1% - 100%
Whirlfloc	8	Fining	Boil	47%	8% - 100%
Gypsum	7	Water Agt	Mash	11%	0% - 76%
Irish Moss	4	Fining	Boil	19%	11% - 24%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	15%	0% - 40%
Table Salt	3	Water Agt	Mash	8%	3% - 15%
Baking Soda	2	Water Agt	Mash	10%	8% - 12%
Epsom Salt	2	Water Agt	Mash	3%	0% - 5%
Citric acid	2	Water Agt	Secondary	8%	0% - 15%
Phosphoric acid	1	Water Agt	Mash	50%	50% - 50%

Photos