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	5636
(SP?) Pomegranate Lambic	1 gal	6.14%	25.59	1.052	1.005		All Grain	2344
Key lime I P A	16 gal	5.32%	49.29	1.048	1.007		All Grain	1869
Sour Y	7 gal	5.66%	3.86	1.049	1.006		All Grain	1721
Jeff's Fruitcake Christmas Lambic	5 gal	9.56%	18.94	1.097	1.024		All Grain	1666
2015.6 - Russian River Supplication	6 gal	5.91%	26.16	1.060	1.015		All Grain	1471
Maple Pumpkin Ale	6 gal	6.96%	32.2	1.070	1.017		All Grain	1335
Leap of Faith	5.5 gal	5.61%	12.33	1.047	1.005		All Grain	1311
Elderberry lambic	1 gal	6.55%	37.63	1.062	1.012		All Grain	1306
Sorachi Ace Sour	5 gal	5.07%	4.16	1.051	1.012		All Grain	893

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cherry Lambic	27 gal	1.51%	0	1.014	1.003		All Grain	14
Brett sour	5.5 gal	6.4%	0	1.061	1.012		All Grain	13
Strawbruiser Sour 2020	5.5 gal	4.54%	35.8	1.046	1.012		All Grain	8
Awesome Recipe	1 gal	2.47%	0	1.026	1.007		extract	14
Rhuby	16.5 gal	5.9%	8.11	1.060	1.015		All Grain	11
Legend of Goze-r Watermelon Kettle Sour	6 gal	4.19%	9.64	1.041	1.009		All Grain	8
Tiny Screens	90 gal	5.66%	6.63	1.054	1.011		All Grain	14
Kettle sour base	52 L	3.51%	0	1.033	1.006		All Grain	40
First Funky Fruit	5.5 gal	5.39%	3.33	1.066	1.025		BIAB	49
タップスタンド　The Serving Stones	410 L	5.85%	5.3	1.073	1.029		All Grain	32

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Pale 2-Row	33	American	Grain	base malt	1.8°L	37	58%	25% - 98%
American - White Wheat	27	American	Grain	base malt	2.8°L	40	24%	4% - 48%
Flaked Wheat	21		Adjunct	raw	2°L	34	21%	1% - 44%
Flaked Oats	18		Adjunct	raw	2.2°L	33	10%	2% - 31%
American - Pilsner	17	American	Grain	base malt	1.8°L	37	53%	12% - 100%
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 - Wheat	16	American	Grain	base malt	1.8°L	38	28%	8% - 58%
Belgian - Pilsner	10	Belgian	Grain	base malt	1.6°L	37	48%	16% - 71%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	6%	2% - 10%

Hops Used In Fruit Lambic Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	15	3.5	76%	9% - 100%
Citra	13	11	43%	5% - 100%
Cascade	11	7	47%	4% - 100%
Amarillo	8	8.6	36%	17% - 100%
East Kent Goldings	6	5	72%	25% - 100%
Mosaic	5	12.5	34%	12% - 100%
Northern Brewer	4	7.8	61%	43% - 100%
Styrian Goldings	4	5.5	58%	17% - 100%
Galaxy	4	14.25	44%	14% - 100%
Magnum	4	15	32%	4% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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%
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
Fermentis - Safale - American Ale Yeast US-05	16	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	6	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Wyeast - Brettanomyces lambicus 5526	5	Wyeast	Ale	0.12	Medium	90%	60°F	75°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 - Lactobacillus 5335	4	Wyeast	Ale	0.09	-	75%	60°F	95°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644	3	White Labs	Ale	Med-High	Low	85%	70°F	85°F
Omega Yeast Labs - Lactobacillus Blend OYL-605	3	Omega Yeast Labs	Bacterial Cultures	0.12	N/A	0%	68°F	95°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	8	Fining	Boil	35%	4% - 100%
Lactic acid	8	Water Agt	Mash	66%	27% - 100%
Gypsum	5	Water Agt	Boil	2%	0% - 11%
Irish Moss	5	Fining	Boil	15%	2% - 24%
Calcium Chloride (anhydrous)	2	Water Agt	Mash	23%	6% - 40%
Epsom Salt	2	Water Agt	Mash	3%	0% - 5%
Citric acid	2	Water Agt	Secondary	8%	0% - 15%
Table Salt	2	Water Agt	Mash	5%	3% - 7%
Baking Soda	1	Water Agt	Mash	12%	12% - 12%
Chalk	1	Water Agt	Mash	18%	18% - 18%

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