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	4417
(SP?) Pomegranate Lambic	1 gal	6.14%	25.59	1.052	1.005		All Grain	2067
Sour Y	7 gal	5.66%	3.86	1.049	1.006		All Grain	1555
Key lime I P A	16 gal	5.32%	49.29	1.048	1.007		All Grain	1477
Jeff's Fruitcake Christmas Lambic	5 gal	9.56%	18.94	1.097	1.024		All Grain	1446
2015.6 - Russian River Supplication	6 gal	5.91%	26.16	1.060	1.015		All Grain	1241
Leap of Faith	5.5 gal	5.61%	12.33	1.047	1.005		All Grain	1155
Elderberry lambic	1 gal	6.55%	37.63	1.062	1.012		All Grain	990
Maple Pumpkin Ale	6 gal	6.96%	32.2	1.070	1.017		All Grain	900
Sorachi Ace Sour	5 gal	5.07%	4.16	1.051	1.012		All Grain	759

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Funk Shoes	3 gal	6.45%	28.5	1.057	1.008		BIAB	6
Sour Kat	5.5 gal	5.29%	8.39	1.048	1.008		BIAB	2
Awesome Recipe	20.8 L	4.98%	0	1.051	1.013		All Grain	0
Wretch	4 gal	6.03%	0	1.062	1.016		BIAB	5
Sitting in my palace	5.5 gal	7.99%	0	1.076	1.015		All Grain	7
Tropical Sour	310 gal	4.55%	9.65	1.043	1.008		All Grain	12
Awesome Recipe	5.5 gal	5.17%	0	1.049	1.009		extract	11
Awesome Recipe	3.5 gal	3.76%	0	1.038	1.010		extract	10
Tart Cherry Sour	5.5 gal	5.12%	0	1.049	1.010		BIAB	24
Belgian Fruit Lambic - Raspberry Sour Ale	5.25 gal	4.31%	9.23	1.040	1.007		BIAB	26

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	27	American	Grain	base malt	1.8°L	37	59%	25% - 98%
American - White Wheat	25	American	Grain	base malt	2.8°L	40	23%	4% - 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%
American - Pilsner	13	American	Grain	base malt	1.8°L	37	51%	13% - 75%
German - Pilsner	13	German	Grain	base malt	1.6°L	38	51%	15% - 90%
Flaked Oats	12		Adjunct	raw	2.2°L	33	9%	2% - 31%
American - Wheat	11	American	Grain	base malt	1.8°L	38	32%	8% - 58%
Belgian - Pilsner	10	Belgian	Grain	base malt	1.6°L	37	48%	16% - 71%
American - Vienna	8	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	75%	9% - 100%
Cascade	11	7	47%	4% - 100%
Citra	10	11	39%	5% - 100%
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	12	Wyeast	Ale	0.12	Med	75%	63°F	75°F
Fermentis / Safale - Safale - American Ale Yeast US-05	12	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
White Labs - Belgian Sour Mix WLP655	5	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Brettanomyces lambicus 5526	3	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	3	White Labs	Ale	Med-High	Low	85%	70°F	85°F
The Yeast Bay - Mélange - Sour Blend	2	The Yeast Bay	Ale	n/a	Med/Low	85%	68°F	78°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - Brettanomyces Lambicus WLP653	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	7	Water Agt	Boil	39%	8% - 100%
Irish Moss	4	Fining	Boil	19%	11% - 24%
Gypsum	3	Water Agt	Boil	0%	0% - 0%
Lactic acid	2	Water Agt	Mash	64%	27% - 100%
Wyeast - Beer Nutrient	1	Water Agt	Boil	3%	3% - 3%
Phosphoric acid	1	Water Agt	Mash	50%	50% - 50%