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 | 3259 | |
| Key lime I P A |
16 gal | 5.32% | 49.29 | 1.048 | 1.007 | All Grain | 2762 | |
| Jeff's Fruitcake Christmas Lambic |
5 gal | 9.56% | 18.94 | 1.097 | 1.024 | All Grain | 2602 | |
| Elderberry lambic |
1 gal | 6.55% | 37.63 | 1.062 | 1.012 | All Grain | 2515 | |
| Maple Pumpkin Ale |
6 gal | 6.96% | 32.2 | 1.070 | 1.017 | All Grain | 2488 | |
| Sour Y |
7 gal | 5.66% | 3.86 | 1.049 | 1.006 | All Grain | 2230 | |
| 2015.6 - Russian River Supplication |
6 gal | 5.91% | 26.16 | 1.060 | 1.015 | All Grain | 2101 | |
| Leap of Faith |
5.5 gal | 5.61% | 12.33 | 1.047 | 1.005 | All Grain | 1868 | |
| Hazy kettle sour Milkshake IPA |
11 gal | 6.9% | 5.34 | 1.079 | 1.027 | All Grain | 1865 | |
| Kreik |
5 gal | 5.37% | 1.76 | 1.053 | 1.012 | All Grain | 1480 |
Newest Fruit Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| sour IPA |
170 gal | 7.34% | 93.96 | 1.069 | 1.013 | All Grain | 17 | |
| Cherry Prune Sour |
18 L | 4.64% | 20.13 | 1.042 | 1.006 | Partial Mash | 19 | |
| Sour UÉ |
20 L | 5.74% | 44.34 | 1.051 | 1.008 | All Grain | 29 | |
| Pineapple Upside-down Cake Sour |
3 gal | 4.82% | 4.6 | 1.046 | 1.009 | BIAB | 52 | |
| hello craft berry ale #1(2022/08/22) |
160 L | 4.68% | 13.8 | 1.043 | 1.007 | All Grain | 43 | |
| Rose Sour |
5.5 gal | 5.33% | 8 | 1.049 | 1.009 | All Grain | 66 | |
| Awesome Recipe |
3 gal | 5.96% | 24.65 | 1.053 | 1.008 | BIAB | 50 | |
| Raspberry Lambic |
5.5 gal | 6.47% | 9.8 | 1.060 | 1.011 | extract | 64 | |
| HONEY APRICOT SOUR |
5.5 gal | 5.5% | 28.77 | 1.049 | 1.007 | All Grain | 84 | |
| Grape/Cherry Sour |
5.5 gal | 6.51% | 22.03 | 1.052 | 1.003 | All Grain | 59 |
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 | 43 | US | Grain | base malt |
1.8°L
|
37 | 56% | 25% - 98% |
| American - Pilsner | 37 | American | Grain | base malt |
1.8°L
|
37 | 52% | 12% - 100% |
| American - White Wheat | 34 | American | Grain | base malt |
2.8°L
|
40 | 22% | 4% - 43% |
| Flaked Oats | 33 | Adjunct | raw |
2.2°L
|
33 | 9% | 2% - 31% | |
| American - Wheat | 28 | American | Grain | base malt |
1.8°L
|
38 | 32% | 7% - 58% |
| Flaked Wheat | 27 | Adjunct | raw |
2°L
|
34 | 20% | 4% - 44% | |
| German - Pilsner | 20 | German | Grain | base malt |
1.6°L
|
38 | 52% | 13% - 90% |
| German - Acidulated Malt | 19 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 21% |
| American - Carapils (Dextrine Malt) | 14 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 14% |
| German - Wheat Malt | 13 | German | Grain | base malt |
2°L
|
37 | 25% | 5% - 75% |
Hops Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 26 | 11 | 49% | 5% - 100% |
| Saaz | 18 | 3.5 | 80% | 9% - 100% |
| Cascade | 14 | 7 | 45% | 3% - 100% |
| Amarillo | 10 | 8.6 | 41% | 17% - 100% |
| Mosaic | 9 | 12.5 | 38% | 12% - 100% |
| Galaxy | 8 | 14.25 | 55% | 14% - 100% |
| Magnum | 6 | 15 | 41% | 4% - 100% |
| East Kent Goldings | 6 | 5 | 72% | 25% - 100% |
| Tettnanger | 6 | 4.5 | 100% | 100% - 100% |
| Fuggles | 5 | 4.5 | 80% | 50% - 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 | 25 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 25 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 12 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Wyeast - Roeselare Ale Blend 3763 | 9 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 8 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°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 |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 5 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Lallemand - WILDBREW™ SOUR PITCH | 5 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| Wyeast - Lactobacillus 5335 | 4 | 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 | 20 | Water Agt | Mash | 4% | 0% - 26% |
| Lactic acid | 17 | Water Agt | Secondary | 69% | 1% - 100% |
| Whirlfloc | 15 | Water Agt | Boil | 39% | 3% - 100% |
| Calcium Chloride (dihydrate) | 10 | Water Agt | Mash | 6% | 0% - 41% |
| Epsom Salt | 7 | Water Agt | Mash | 3% | 0% - 12% |
| Calcium Chloride (anhydrous) | 6 | Water Agt | Mash | 16% | 0% - 48% |
| Yeast Nutrient | 6 | Other | Boil | 27% | 0% - 83% |
| Baking Soda | 5 | Water Agt | Mash | 2% | 0% - 12% |
| Irish Moss | 5 | Fining | Boil | 20% | 11% - 27% |
| Chalk | 4 | Water Agt | Mash | 5% | 0% - 18% |
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