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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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