European Sour Ale - Fruit Lambic
BJCP Style GuideTop 10 Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Raspberry Sour |
5.5 gal | 5.03% | 5.25 | 1.042 | 1.004 | Partial Mash | 3869 | |
| Kriek |
1.6 gal | 5.74% | 17.38 | 1.055 | 1.011 | All Grain | 1240 | |
| farmhouse apricot/raspberry sour |
8 gal | 5.86% | 10.1 | 1.051 | 1.007 | All Grain | 959 | |
| If Sorrows Swim |
5.5 gal | 5.93% | 7.34 | 1.055 | 1.009 | All Grain | 870 | |
| Raspberry sour not complete |
5 gal | 4.21% | 5.4 | 1.042 | 1.010 | All Grain | 759 | |
| Lamby (GFunk) |
5.5 gal | 5.09% | 10.07 | 1.051 | 1.012 | All Grain | 723 | |
| sour wife kriek |
27 L | 5.01% | 9.49 | 1.050 | 1.012 | BIAB | 721 | |
| Gose/monster |
8 gal | 8.44% | 0 | 1.075 | 1.010 | All Grain | 698 | |
| Shit Kriek |
5 gal | 5.98% | 10.16 | 1.057 | 1.012 | All Grain | 669 | |
| Suris #1 |
21 L | 5.69% | 4.57 | 1.056 | 1.013 | All Grain | 605 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Bruery Terreux Beret |
20 L | 6.06% | 10.26 | 1.062 | 1.015 | All Grain | 18 | |
| Awesome Recipe |
5.5 gal | 0.59% | 0 | 1.006 | 1.001 | Partial Mash | 25 | |
| Second Use |
4.8 gal | 5.56% | 15.23 | 1.056 | 1.013 | All Grain | 26 | |
| Strawberry Sour |
23 L | 4.64% | 17.98 | 1.046 | 1.011 | All Grain | 41 | |
| Awesome Recipe |
5.5 gal | 5.13% | 0 | 1.050 | 1.011 | All Grain | 37 | |
| Currant Events |
2.5 gal | 7.05% | 9.74 | 1.059 | 1.005 | All Grain | 78 | |
| pLambic Fruit TBD |
5.5 gal | 5.88% | 12.33 | 1.053 | 1.008 | extract | 56 | |
| Sour |
21 L | 5.05% | 0 | 1.053 | 1.015 | BIAB | 58 | |
| Experimental sour |
5.5 gal | 5.81% | 14.68 | 1.051 | 1.007 | All Grain | 60 | |
| ZEM - 23F Sour-cherry Kriek |
2.25 gal | 7.38% | 23.08 | 1.070 | 1.013 | BIAB | 107 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 8% | 4% - 14% | |
| German - Pilsner | 8 | German | Grain | base malt |
1.6°L
|
38 | 47% | 23% - 80% |
| Belgian - Pilsner | 8 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 31% - 95% |
| German - Wheat Malt | 7 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 48% |
| Flaked Wheat | 6 | Adjunct | raw |
2°L
|
34 | 24% | 12% - 31% | |
| Belgian - Unmalted Wheat | 5 | Belgian | Grain | raw |
2°L
|
36 | 19% | 6% - 40% |
| German - Acidulated Malt | 5 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 4% - 5% |
| Belgian - Wheat | 5 | Belgian | Grain | base malt |
1.8°L
|
38 | 24% | 15% - 34% |
| Rice Hulls | 5 | Adjunct | other |
0°L
|
0 | 5% | 2% - 9% | |
| American - Pale 2-Row | 4 | American | Grain | base malt |
1.8°L
|
37 | 47% | 33% - 64% |
Hops Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 7 | 3.5 | 89% | 21% - 100% |
| Hallertau Mittelfruh | 3 | 3.75 | 75% | 25% - 100% |
| Hallertau Hersbrucker | 2 | 4 | 100% | 100% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| Spalt | 2 | 4.5 | 67% | 50% - 100% |
| Citra | 2 | 11 | 50% | 33% - 100% |
| Magnum | 2 | 15 | 100% | 100% - 100% |
| Cascade | 1 | 7 | 33% | 33% - 33% |
| Liberty | 1 | 4 | 100% | 100% - 100% |
| Hersbrucker | 1 | 4 | 100% | 100% - 100% |
Steeping Grains Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Belgian - Unmalted Wheat | 1 | Belgian | Grain | raw |
2°L
|
36 | 100% | 100% - 100% |
Yeasts Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Lambic Blend 3278 | 6 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 2 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Wyeast - Brettanomyces lambicus 5526 | 2 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
| Danstar - Belle Saison Yeast | 2 | Danstar | Ale | High | Low | 80% | 63°F | 75°F |
| Omega Yeast Labs - Brett Blend #3 Bring On Da Funk OYL-212 | 2 | Omega Yeast Labs | Bretts and Blends | 0.11 | Very Low | 48% | 68°F | 80°F |
| White Labs - California Ale Yeast WLP001 | 2 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| White Labs - Belgian Ale Yeast WLP550 | 1 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| Fermentis / Safale - Saflager - Swiss Lager Yeast S-189 | 1 | Fermentis / Safale | Lager | .105 | High | 84% | 48°F | 72°F |
| GigaYeast - Saison Sour | 1 | GigaYeast | Ale | N/A | 78% | 68°F | 80°F | |
| Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 | 1 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 15% | 0% - 33% |
| Gypsum | 4 | Water Agt | Mash | 47% | 3% - 100% |
| Whirlfloc | 3 | Fining | Boil | 4% | 2% - 6% |
| Lactic acid | 3 | Other | Mash | 72% | 15% - 100% |
| Irish Moss | 2 | Fining | Boil | 26% | 2% - 50% |
| Table Salt | 2 | Water Agt | Mash | 18% | 17% - 20% |
| Epsom Salt | 1 | Water Agt | Mash | 17% | 17% - 17% |
Photos
