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% |