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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 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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