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Sour Ale - Fruit Lambic (BJCP 2008)




Top 10 Fruit Lambic (BJCP 2008) 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 3498
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 2973
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 2958
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 2842
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 2783
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 2358
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 2279
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 2061
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 2011
Kreik
5 gal 5.37% 1.76 1.053 1.012
All Grain 1686

Newest Fruit Lambic (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Shady Coastal Sour
1176 gal 11.21% 5.03 1.114 1.028
Partial Mash 43
Shady Coastal Sour
1176 gal 0.26% 2.99 1.003 1.001
All Grain 12
Sour Frutilla
160 L 4.57% 24.68 1.041 1.006
All Grain 35
Sour Frutilla
160 L 4.57% 0 1.041 1.006
All Grain 35
blueberry
25 L 5.38% 7.01 1.048 1.007
All Grain 24
Fruit Sour
5 gal 6.21% 12.67 1.054 1.007
BIAB 50
Azedinha
12 L 7.45% 9.38 1.067 1.010
BIAB 71
PINEAPPLE SOUR
20.8 L 6.04% 0 1.054 1.008
All Grain 81
#11 Blueberry Sour
5 gal 4.8% 10.67 1.042 1.006
All Grain 87
french connection
700 L 5.85% 8.84 1.054 1.010
extract 92

Fermentables Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 44 US Grain base malt 1.8°L
37 56% 25% - 98%
American - Pilsner 41 American Grain base malt 1.8°L
37 53% 12% - 100%
American - White Wheat 37 American Grain base malt 2.8°L
40 22% 4% - 43%
Flaked Oats 36 Adjunct raw 2.2°L
33 9% 2% - 31%
Flaked Wheat 32 Adjunct raw 2°L
34 19% 4% - 44%
American - Wheat 31 American Grain base malt 1.8°L
38 32% 7% - 58%
German - Acidulated Malt 24 German Grain acidulated malt 3.4°L
27 5% 1% - 21%
German - Pilsner 21 German Grain base malt 1.6°L
38 50% 10% - 90%
German - Wheat Malt 15 German Grain base malt 2°L
37 25% 5% - 75%
American - Carapils (Dextrine Malt) 14 American Grain crystal malt 1.8°L
33 6% 2% - 14%

Hops Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Citra 30 11 50% 5% - 100%
Saaz 20 3.5 75% 9% - 100%
Cascade 15 7 45% 3% - 100%
Amarillo 10 8.6 41% 17% - 100%
Mosaic 10 12.5 38% 12% - 100%
Galaxy 8 14.25 55% 14% - 100%
Magnum 7 15 35% 0% - 100%
Tettnanger 7 4.5 100% 100% - 100%
Fuggles 6 4.5 73% 40% - 100%
East Kent Goldings 6 5 72% 25% - 100%

Steeping Grains Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Caramel / Crystal 20L 2 American Grain crystal malt 20°L
35 100% 100% - 100%

Yeasts Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Lallemand - WildBrew Philly Sour 35 Lallemand Wilds & Sours Medium High 85% 68°F 77°F
Fermentis - Safale - American Ale Yeast US-05 29 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 10 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 9 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
White Labs - Belgian Sour Mix WLP655 7 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Safale - English Ale Yeast S-04 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Lallemand - WILDBREW™ SOUR PITCH 6 Wilds & Sours Low Low 0% 86°F 104°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 5 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Omega Yeast Labs - Voss Kveik OYL-061 5 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F

Other Ingredients Used In Fruit Lambic (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 22 Water Agt Mash 5% 0% - 36%
Lactic acid 19 Water Agt Mash 60% 1% - 100%
Whirlfloc 15 Water Agt Boil 39% 3% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 8% 0% - 45%
Epsom Salt 9 Water Agt Mash 2% 0% - 13%
Calcium Chloride (anhydrous) 7 Water Agt Mash 14% 0% - 48%
Baking Soda 6 Water Agt Mash 7% 0% - 29%
Yeast Nutrient 6 Water Agt Boil 27% 0% - 83%
Wyeast - Beer Nutrient 5 Water Agt Boil 13% 0% - 50%
Chalk 5 Water Agt Mash 4% 0% - 18%

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