Sour Ale - Fruit Lambic (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 3585
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 3121
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 3081
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 2944
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 2871
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 2449
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 2343
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 2143
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 2141
Kreik
5 gal 5.37% 1.76 1.053 1.012
All Grain 1746

Newest Fruit Lambic (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Fresh Berry Mint Sour
10.5 gal 4.86% 7.67 1.043 1.006
All Grain 57
BERET
21 L 6.08% 12.3 1.062 1.016
All Grain 33
Cherry Pie Sour
2.5 gal 6.73% 10.83 1.062 1.010
All Grain 44
Awesome Recipe
32 L 0% 0 1.003 1.003
All Grain 31
Sour maracujá acerola manjericão
20 L 7.28% 9.21 1.069 1.013
All Grain 72
Sour Base 15 BBL
1989 L 7.57% 0 1.074 1.017
All Grain 66
Shady Coastal Sour
1176 gal 11.21% 5.03 1.114 1.028
Partial Mash 132
Shady Coastal Sour
1176 gal 0.26% 2.99 1.003 1.001
All Grain 54
BBC
50 L 8.63% 12.25 1.077 1.012
BIAB 49
Sour Frutilla
160 L 4.57% 24.68 1.041 1.006
All Grain 74

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%
Flaked Oats 39 Adjunct raw 2.2°L
33 9% 2% - 31%
American - White Wheat 37 American Grain base malt 2.8°L
40 22% 4% - 43%
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 25 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 16 German Grain base malt 2°L
37 26% 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 31 11 50% 5% - 100%
Saaz 20 3.5 75% 9% - 100%
Cascade 17 7 48% 3% - 100%
Amarillo 11 8.6 45% 17% - 100%
Mosaic 10 12.5 38% 12% - 100%
Galaxy 9 14.25 55% 14% - 100%
Magnum 8 15 36% 0% - 100%
Tettnanger 7 4.5 100% 100% - 100%
Hallertau Blanc 6 10 65% 20% - 100%
Fuggles 6 4.5 73% 40% - 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 39 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
Lallemand - WILDBREW™ SOUR PITCH 7 Wilds & Sours Low Low 0% 86°F 104°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
Omega Yeast Labs - Voss Kveik OYL-061 5 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Wyeast - Lactobacillus 5335 5 Wyeast Ale 0.09 - 75% 60°F 95°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 Secondary 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%
Yeast Nutrient 7 Other Mash 34% 0% - 83%
Baking Soda 6 Water Agt Mash 7% 0% - 29%
Wyeast - Beer Nutrient 5 Water Agt Boil 13% 0% - 50%
Chalk 5 Water Agt Mash 4% 0% - 18%

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