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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 4157
(SP?) Pomegranate Lambic
1 gal 6.14% 25.59 1.052 1.005
All Grain 2019
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 1531
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 1423
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 1398
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 1205
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1128
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 954
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 844
Sorachi Ace Sour
5 gal 5.07% 4.16 1.051 1.012
All Grain 738

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Scott's take on Raspberry Lambic
25 L 5.1% 3.83 1.051 1.012
BIAB 8
passion sour
23 L 4.31% 6.86 1.044 1.011
BIAB 73
First sour
5.5 gal 9% 45.37 1.084 1.015
All Grain 3
Aussie Apricot Sour
21 L 5.51% 62.37 1.056 1.014
All Grain 8
Blueberry Sour
6 gal 5.3% 11.83 1.052 1.011
extract 14
Blueberry Sour
6 gal 5.39% 0 1.055 1.014
extract 13
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 51
Lambic
100 gal 5.14% 43.04 1.052 1.013
extract 19
Blackberry Brett
1 gal 6.23% 79.94 1.056 1.008
extract 17
Tangerine Dream
25 L 5.5% 7.16 1.057 1.015
All Grain 36

Fermentables Used In Fruit Lambic Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
American - Pale 2-Row 26 American Grain base malt 1.8°L
37 59% 25% - 98%
American - White Wheat 21 American Grain base malt 2.8°L
40 22% 8% - 48%
Flaked Wheat 19 Adjunct raw 2°L
34 22% 7% - 44%
German - Acidulated Malt 14 German Grain acidulated malt 3.4°L
27 5% 2% - 14%
German - Pilsner 13 German Grain base malt 1.6°L
38 51% 15% - 90%
American - Wheat 12 American Grain base malt 1.8°L
38 31% 8% - 58%
American - Pilsner 12 American Grain base malt 1.8°L
37 49% 13% - 75%
Belgian - Pilsner 10 Belgian Grain base malt 1.6°L
37 48% 16% - 71%
Flaked Oats 9 Adjunct raw 2.2°L
33 6% 2% - 9%
American - Vienna 7 American Grain base malt 4°L
35 10% 7% - 16%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 14 3.5 71% 9% - 100%
Cascade 10 7 43% 4% - 100%
Citra 9 11 35% 5% - 80%
Amarillo 7 8.6 37% 17% - 100%
Fuggles 5 4.5 64% 33% - 100%
East Kent Goldings 5 5 68% 25% - 100%
Mosaic 4 12.5 35% 12% - 100%
Willamette 4 4.5 88% 50% - 100%
Northern Brewer 4 7.8 61% 43% - 100%
Styrian Goldings 3 5.5 83% 50% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Wheat 2 American Grain base malt 1.8°L
38 100% 100% - 100%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 100% 100% - 100%
American - Caramel / Crystal 40L 1 American Grain crystal malt 40°L
34 84% 84% - 84%
American - Carapils (Dextrine Malt) 1 American Grain crystal malt 1.8°L
33 100% 100% - 100%
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
Wyeast - Belgian Lambic Blend 3278 11 Wyeast Ale 0.12 Med 75% 63°F 75°F
Fermentis / Safale - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Roeselare Ale Blend 3763 6 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Brettanomyces lambicus 5526 3 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 3 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Belgian Sour Mix WLP655 3 White Labs Ale Med-High Med/Low 75% 80°F 85°F
White Labs - London Fog Ale Yeast WLP066 2 White Labs Ale Med-High Med-Low 67.5% 64°F 72°F
White Labs - Brettanomyces Lambicus WLP653 2 White Labs Ale Med-High Low 78% 85°F 95°F
White Labs - Brettanomyces Bruxellensis WLP650 2 White Labs Ale Med-High Low 78% 85°F 95°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 6 Water Agt Boil 43% 8% - 100%
Irish Moss 4 Fining Boil 19% 11% - 24%
Gypsum 2 Water Agt Mash 0% 0% - 0%
Phosphoric acid 1 Water Agt Mash 50% 50% - 50%
Lactic acid 1 Water Agt Boil 100% 100% - 100%
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