European Sour Ale - Fruit Lambic

Top 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	3392
Kriek	1.6 gal	5.74%	17.38	1.055	1.011		All Grain	1052
farmhouse apricot/raspberry sour	8 gal	5.86%	10.1	1.051	1.007		All Grain	839
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.01		All Grain	695
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	631
Gose/monster	8 gal	8.44%	0	1.075	1.01		All Grain	601
If Sorrows Swim	5.5 gal	5.93%	7.34	1.055	1.009		All Grain	574
sour wife kriek	27 L	5.01%	9.49	1.05	1.012		BIAB	564
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	548
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	531

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
23F Sour-cherry Kriek	2.25 gal	7.38%	23.08	1.07	1.013		BIAB	11
Sour beer - Amber	9.5 L	4.37%	6.75	1.043	1.01		All Grain	23
Kettle Sour - Al	235 gal	5.61%	19.79	1.056	1.013		All Grain	27
Pina colada gose	20 L	7.81%	0	1.079	1.02		All Grain	46
A Good Old Kriek	25 L	5.64%	2.86	1.05	1.007		All Grain	61
Blackberry lambic trial	21 L	4.45%	0	1.045	1.011		All Grain	65
Blackberry Saison	27 L	5.27%	30.9	1.045	1.005		BIAB	89
Cheaters Sour	3 gal	4.14%	13.47	1.042	1.011		All Grain	73
Popped Cherry Sour	5 gal	4.34%	13.97	1.047	1.014		extract	143
Sour Barrel Boomer	25 L	6.63%	11.92	1.06	1.01		All Grain	99

Fermentables Used In Fruit Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Pilsner	8	Belgian	Grain	Base malt	1.6 °L	37	50%	31% - 95%
Flaked Oats	7		Adjunct	Raw	2.2 °L	33	7%	4% - 14%
Wheat Malt	6	German	Grain	Base malt	2 °L	37	31%	5% - 48%
Pilsner	6	German	Grain	Base malt	1.6 °L	38	54%	28% - 80%
Acidulated Malt	5	German	Grain	Acidulated malt	3.4 °L	27	5%	4% - 5%
Rice Hulls	5		Adjunct	Other	0 °L	0	5%	2% - 9%
Wheat	5	Belgian	Grain	Base malt	1.8 °L	38	24%	15% - 34%
White Wheat	4	American	Grain	Base malt	2.8 °L	40	25%	11% - 50%
Flaked Wheat	4		Adjunct	Raw	2 °L	34	25%	17% - 30%
Special B	4	Belgian	Grain	Roasted malt	115 °L	34	3%	2% - 5%

Hops Used In Fruit Lambic Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	6	3.3	87%	21% - 100%
Hallertau Mittelfruh	3	4	75%	25% - 100%
Hallertau Hersbrucker	2	4.6	100%	100% - 100%
Fuggles	2	4.4	100%	100% - 100%
Aged Hops	1		50%	40% - 60%
German Tettnang	1		100%	100% - 100%
Willamette	1	4.9	50%	17% - 83%
Tettnanger	1	4.5	7%	7% - 7%
Ella	1	14.8	100%	100% - 100%
Spalt	1	4.5	50%	50% - 50%

Steeping Grains Used In Fruit Lambic Recipes (View More)

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

Yeasts Used In Fruit Lambic Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Lambic Blend 3278	5	Wyeast	Ale	0.12	Med	75	63°F	75°F
California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5	68°F	73°F
Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90	60°F	75°F
Saccharomyces "Bruxellensis" Trois WLP644	2	White Labs	Ale	Med-High	Low	85	70°F	85°F
Safbrew - Specialty Ale Yeast T-58	1	Fermentis / Safale	Ale	0.115	High	70	54°F	77°F
BugCounty ECY20	1	East Coast Yeast	Ale	n/a	n/a	80	60°F	74°F
Belgian Ale Yeast WLP550	1	White Labs	Ale	Med-High	Medium	81.5	68°F	78°F
Saflager - Swiss Lager Yeast S-189	1	Fermentis / Safale	Lager	.105	High	84	48°F	72°F
Brett Blend #3 Bring On Da Funk OYL-212	1	Omega Yeast Labs	Bretts and Blends	0.11	Very Low	48	68°F	80°F
Nottingham Ale Yeast	1	Danstar	Ale	Med-High	High	77	57°F	70°F
French Saison Ale M29	1	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Whirlfloc	3	Other	Boil	4%	2% - 6%
Yeast nutrient	3	Other	Boil	17%	0% - 50%
Lactic Acid	2	Other	Secondary	100%	100% - 100%
Calcium Chloride	2	Water Agt	Mash	17%	0% - 33%
Gypsum	2	Water Agt	Mash	83%	67% - 100%
cherries	2	Flavor	Secondary	75%	50% - 100%
Irish Moss	2	Fining	Boil	26%	2% - 50%
Blackberries	1	Other	Secondary	100%	100% - 100%
Sweet Cherry Puree	1	Flavor	Secondary	75%	75% - 75%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	1	Water Agt	Other	98%	98% - 98%
blueberries	1	Flavor	Secondary	50%	50% - 50%

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