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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 2617
Key lime I P A
16 gal 5.32% 49.29 1.048 1.007
All Grain 2149
Jeff's Fruitcake Christmas Lambic
5 gal 9.56% 18.94 1.097 1.024
All Grain 1839
Sour Y
7 gal 5.66% 3.86 1.049 1.006
All Grain 1836
Maple Pumpkin Ale
6 gal 6.96% 32.2 1.070 1.017
All Grain 1717
Elderberry lambic
1 gal 6.55% 37.63 1.062 1.012
All Grain 1617
2015.6 - Russian River Supplication
6 gal 5.91% 26.16 1.060 1.015
All Grain 1608
Leap of Faith
5.5 gal 5.61% 12.33 1.047 1.005
All Grain 1405
Hazy kettle sour Milkshake IPA
11 gal 6.9% 5.34 1.079 1.027
All Grain 1199
Sorachi Ace Sour
5 gal 5.07% 4.16 1.051 1.012
All Grain 1021

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
鬼グレSour
410 L 8.91% 6.08 1.075 1.008
All Grain 16
GojiCran Sour!
1000 L 4.79% 8.52 1.045 1.009
All Grain 19
Pina Colada Gose 10 BBL
310 gal 5.73% 8.45 1.081 1.037
All Grain 32
Pina Colada Gose 10 GAL
10 gal 2.06% 0 1.021 1.005
All Grain 25
Pina Colada Gose 10 GAL
10 gal 2.06% 0 1.021 1.005
All Grain 21
Sour
40 L 5.3% 9.14 1.046 1.006
All Grain 21
hoppy mango sour
21 L 5.28% 0 1.047 1.007
BIAB 50
Awesome Recipe
5.5 gal 6.65% 12.81 1.063 1.013
Partial Mash 17
Strawberry fields
5.5 gal 5.03% 14.43 1.046 1.008
All Grain 49
2Nd Sour Beer (BlackBeeries)
10 L 6.12% 0 1.051 1.005
All Grain 28

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Pale 2-Row 28 Grain base malt 1.8°L
37 59% 25% - 98%
American - White Wheat 19 American Grain base malt 2.8°L
40 21% 4% - 43%
Flaked Wheat 18 Adjunct raw 2°L
34 23% 7% - 44%
German - Acidulated Malt 16 German Grain acidulated malt 3.4°L
27 6% 2% - 21%
German - Pilsner 14 German Grain base malt 1.6°L
38 51% 15% - 90%
American - Pilsner 12 American Grain base malt 1.8°L
37 53% 13% - 100%
American - Wheat 12 American Grain base malt 1.8°L
38 32% 8% - 58%
Flaked Oats 11 Adjunct raw 2.2°L
33 6% 2% - 9%
Belgian - Pilsner 9 Belgian Grain base malt 1.6°L
37 49% 16% - 71%
American - Carapils (Dextrine Malt) 7 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 13 3.5 73% 9% - 100%
Citra 11 11 42% 5% - 100%
Cascade 11 7 47% 4% - 100%
Amarillo 9 8.6 42% 17% - 100%
East Kent Goldings 5 5 68% 25% - 100%
Galaxy 4 14.25 44% 14% - 100%
Styrian Goldings 4 5.5 58% 17% - 100%
Mosaic 4 12.5 21% 12% - 29%
Willamette 4 4.5 88% 50% - 100%
Northern Brewer 4 7.8 61% 43% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

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 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Belgian Lambic Blend 3278 8 Wyeast Ale 0.12 Med 75% 63°F 75°F
White Labs - Belgian Sour Mix WLP655 5 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Wyeast - Roeselare Ale Blend 3763 5 Wyeast Ale 0.11 Variable 80% 65°F 85°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 2 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
The Yeast Bay - Mélange - Sour Blend 2 The Yeast Bay Wilds & Sours Low Medium 85% 68°F 78°F
Wyeast - Lactobacillus 5335 2 Wyeast Ale 0.09 - 75% 60°F 95°F
Mangrove Jack - French Saison Ale M29 2 Mangrove Jack Ale n/a Medium 87.5% 79°F 90°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 5 Fining Boil 32% 8% - 100%
Irish Moss 4 Fining Boil 19% 11% - 24%
Gypsum 4 Water Agt Mash 3% 0% - 11%
Lactic acid 3 Water Agt Mash 66% 41% - 100%
Table Salt 2 Water Agt Mash 5% 3% - 7%

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