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 | 2957 | |
| Key lime I P A |
16 gal | 5.32% | 49.29 | 1.048 | 1.007 | All Grain | 2469 | |
| Jeff's Fruitcake Christmas Lambic |
5 gal | 9.56% | 18.94 | 1.097 | 1.024 | All Grain | 2133 | |
| Maple Pumpkin Ale |
6 gal | 6.96% | 32.2 | 1.070 | 1.017 | All Grain | 2089 | |
| Elderberry lambic |
1 gal | 6.55% | 37.63 | 1.062 | 1.012 | All Grain | 2083 | |
| Sour Y |
7 gal | 5.66% | 3.86 | 1.049 | 1.006 | All Grain | 1999 | |
| 2015.6 - Russian River Supplication |
6 gal | 5.91% | 26.16 | 1.060 | 1.015 | All Grain | 1835 | |
| Hazy kettle sour Milkshake IPA |
11 gal | 6.9% | 5.34 | 1.079 | 1.027 | All Grain | 1616 | |
| Leap of Faith |
5.5 gal | 5.61% | 12.33 | 1.047 | 1.005 | All Grain | 1609 | |
| Sorachi Ace Sour |
5 gal | 5.07% | 4.16 | 1.051 | 1.012 | All Grain | 1216 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Turbid Mash Lambic Attempts |
5.5 gal | 6.3% | 0.44 | 1.051 | 1.003 | BIAB | 18 | |
| Winter Sour #1 W/ Blackberry Flavoring |
5.5 gal | 4.86% | 7.27 | 1.047 | 1.010 | All Grain | 26 | |
| Intento de lambic, Kriek, contaminacion, quilombo |
10 L | 7.88% | 9.78 | 1.069 | 1.009 | All Grain | 34 | |
| Pineapple Sour |
45 L | 4.4% | 12.89 | 1.039 | 1.006 | BIAB | 50 | |
| Sour Passion |
21.5 L | 5.38% | 8.01 | 1.046 | 1.005 | BIAB | 32 | |
| Mulberry Lambic |
50 L | 5.55% | 0 | 1.056 | 1.013 | All Grain | 52 | |
| Cherry Toro & Swett |
80 L | 5.63% | 6.7 | 1.053 | 1.010 | All Grain | 57 | |
| Fall 2021 Seltzer Blueberry |
5.5 gal | 5.21% | 7.27 | 1.052 | 1.012 | All Grain | 39 | |
| Passion Fruit Sour |
5 gal | 5.19% | 0 | 1.053 | 1.014 | extract | 50 | |
| Easy sour |
5.5 gal | 4.96% | 0 | 1.047 | 1.009 | All Grain | 63 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Pale 2-Row | 35 | Grain | base malt |
1.8°L
|
37 | 58% | 25% - 98% | |
| American - White Wheat | 27 | American | Grain | base malt |
2.8°L
|
40 | 23% | 4% - 45% |
| Flaked Wheat | 21 | Adjunct | raw |
2°L
|
34 | 22% | 6% - 44% | |
| Flaked Oats | 21 | Adjunct | raw |
2.2°L
|
33 | 10% | 2% - 31% | |
| American - Wheat | 18 | American | Grain | base malt |
1.8°L
|
38 | 33% | 8% - 58% |
| American - Pilsner | 18 | American | Grain | base malt |
1.8°L
|
37 | 51% | 12% - 100% |
| German - Pilsner | 16 | German | Grain | base malt |
1.6°L
|
38 | 49% | 13% - 90% |
| German - Acidulated Malt | 16 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 2% - 21% |
| Belgian - Pilsner | 11 | Belgian | Grain | base malt |
1.6°L
|
37 | 48% | 16% - 71% |
| American - Carapils (Dextrine Malt) | 8 | 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 |
|---|---|---|---|---|
| Citra | 15 | 11 | 46% | 5% - 100% |
| Saaz | 15 | 3.5 | 76% | 9% - 100% |
| Cascade | 11 | 7 | 47% | 4% - 100% |
| Amarillo | 9 | 8.6 | 42% | 17% - 100% |
| East Kent Goldings | 6 | 5 | 72% | 25% - 100% |
| Galaxy | 6 | 14.25 | 52% | 14% - 100% |
| Styrian Goldings | 5 | 5.5 | 64% | 17% - 100% |
| Mosaic | 5 | 12.5 | 26% | 12% - 48% |
| Willamette | 5 | 4.5 | 74% | 20% - 100% |
| Northern Brewer | 4 | 7.8 | 61% | 43% - 100% |
Steeping Grains Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
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 | 13 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 11 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| White Labs - Belgian Sour Mix WLP655 | 7 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Wyeast - Roeselare Ale Blend 3763 | 6 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Lallemand - WildBrew Philly Sour | 6 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 4 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Brettanomyces lambicus 5526 | 4 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| Lallemand - WILDBREW™ SOUR PITCH | 4 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| Wyeast - American Ale 1056 | 3 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Other Ingredients Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 7 | Water Agt | Boil | 39% | 8% - 100% |
| Gypsum | 7 | Water Agt | Mash | 1% | 0% - 11% |
| Lactic acid | 7 | Water Agt | Mash | 61% | 1% - 100% |
| Irish Moss | 4 | Fining | Boil | 19% | 11% - 24% |
| Epsom Salt | 3 | Water Agt | Mash | 2% | 0% - 5% |
| Table Salt | 2 | Water Agt | Mash | 5% | 3% - 7% |
| Baking Soda | 2 | Water Agt | Mash | 6% | 0% - 12% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 3% | 0% - 6% |
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