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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 2441
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 1979
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 1757
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 1714
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 1532
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 1402
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 1392
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1343
Sorachi Ace Sour
5 gal 5.07% 4.16 1.051 1.012
All Grain 956
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 913

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5.5 gal 6.01% 0 1.059 1.013
All Grain 6
Vienna Sour
20 gal 7.44% 44.66 1.070 1.014
All Grain 2
Mulberry & Bine
4.5 gal 3.59% 6.75 1.056 1.029
All Grain 18
Peach Rhubarb Sour
5.5 gal 5.17% 0 1.052 1.012
All Grain 26
Sour
6 gal 6.55% 5.99 1.067 1.018
All Grain 37
Guava/ Blue-Berry Sour
5.5 gal 5.79% 0 1.058 1.014
All Grain 5
Constanza o Colmado
1 gal 5.85% 7.12 1.059 1.015
All Grain 15
Prickly Pear Sour
5 gal 5.58% 7.15 1.052 1.009
extract 21
Covid Orange
5 gal 5.29% 10.39 1.054 1.013
extract 18
In the Midnight Sour
13 gal 5.18% 7.33 1.049 1.010
All Grain 35

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Pale 2-Row 37 American Grain base malt 1.8°L
37 57% 25% - 98%
American - White Wheat 31 American Grain base malt 2.8°L
40 24% 4% - 48%
Flaked Wheat 23 Adjunct raw 2°L
34 20% 1% - 44%
American - Pilsner 21 American Grain base malt 1.8°L
37 49% 12% - 100%
Flaked Oats 20 Adjunct raw 2.2°L
33 9% 2% - 31%
American - Wheat 17 American Grain base malt 1.8°L
38 29% 8% - 58%
German - Acidulated Malt 17 German Grain acidulated malt 3.4°L
27 6% 2% - 21%
German - Pilsner 17 German Grain base malt 1.6°L
38 51% 13% - 90%
American - Carapils (Dextrine Malt) 12 American Grain crystal malt 1.8°L
33 7% 2% - 14%
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 17 3.5 79% 9% - 100%
Citra 13 11 43% 5% - 100%
Cascade 12 7 51% 4% - 100%
Amarillo 8 8.6 36% 17% - 100%
East Kent Goldings 6 5 72% 25% - 100%
Galaxy 6 14.25 52% 14% - 100%
Mosaic 5 12.5 34% 12% - 100%
Magnum 5 15 29% 4% - 100%
Northern Brewer 4 7.8 61% 43% - 100%
Styrian Goldings 4 5.5 58% 17% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Roasted Barley 1 American Grain roasted malt 300°L
33 16% 16% - 16%
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%

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 17 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 7 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - Belgian Sour Mix WLP655 6 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605 5 Omega Yeast Labs Bacterial Cultures 0.12 N/A 0% 68°F 95°F
Wyeast - Brettanomyces lambicus 5526 5 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - California Ale Yeast WLP001 5 White Labs Ale High Medium 76.5% 68°F 73°F
Imperial Yeast - F08 Sour Batch Kidz 4 Imperial Yeast Ale Low 80% 68°F 76°F
Wyeast - Lactobacillus 5335 3 Wyeast Ale 0.09 - 75% 60°F 95°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 3 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Lactic acid 9 Water Agt Mash 60% 1% - 100%
Whirlfloc 8 Fining Boil 47% 8% - 100%
Gypsum 7 Water Agt Mash 11% 0% - 76%
Irish Moss 4 Fining Boil 19% 11% - 24%
Calcium Chloride (anhydrous) 3 Water Agt Mash 15% 0% - 40%
Table Salt 3 Water Agt Mash 8% 3% - 15%
Baking Soda 2 Water Agt Mash 10% 8% - 12%
Epsom Salt 2 Water Agt Mash 3% 0% - 5%
Citric acid 2 Water Agt Secondary 8% 0% - 15%
Phosphoric acid 1 Water Agt Mash 50% 50% - 50%

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