European Sour Ale - Fruit Lambic
BJCP Style GuideTop 10 Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kriek |
1.6 gal | 5.74% | 17.38 | 1.055 | 1.011 | All Grain | 1517 | |
| If Sorrows Swim |
5.5 gal | 5.93% | 7.34 | 1.055 | 1.009 | All Grain | 1340 | |
| sour wife kriek |
22 L | 6.52% | 8.92 | 1.058 | 1.008 | BIAB | 1038 | |
| Raspberry sour not complete |
5 gal | 4.21% | 5.4 | 1.042 | 1.010 | All Grain | 927 | |
| Lamby (GFunk) |
5.5 gal | 5.09% | 10.07 | 1.051 | 1.012 | All Grain | 858 | |
| Gose/monster |
8 gal | 8.44% | 0 | 1.075 | 1.010 | All Grain | 844 | |
| Shit Kriek |
5 gal | 5.98% | 10.16 | 1.057 | 1.012 | All Grain | 837 | |
| Arnold di Lampone v1.0 |
25.8 L | 6.48% | 0 | 1.054 | 1.004 | Partial Mash | 807 | |
| G&T Sour |
50 L | 5.32% | 38.47 | 1.045 | 1.005 | All Grain | 791 | |
| Norwegian Kriek |
34 L | 6.15% | 9.4 | 1.053 | 1.006 | All Grain | 719 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 1st Sour BEER (necterine based) |
10 L | 5.27% | 0 | 1.053 | 1.013 | All Grain | 14 | |
| Lambic V1 WIP |
15 L | 5.66% | 8.7 | 1.050 | 1.007 | All Grain | 23 | |
| T'ai tu sure ? |
5.5 gal | 6.49% | 26.09 | 1.060 | 1.011 | All Grain | 23 | |
| ruby breakfast sour |
1600 L | 3.24% | 0 | 1.063 | 1.039 | All Grain | 19 | |
| Sour days |
20.8 L | 6.53% | 6.72 | 1.062 | 1.013 | All Grain | 21 | |
| 23F Fruit Lambic |
10 L | 6.48% | 8.91 | 1.053 | 1.004 | All Grain | 12 | |
| Porzeczki Pucker |
5.5 gal | 6.5% | 0 | 1.060 | 1.011 | All Grain | 25 | |
| Rosé de Scheiwe |
30 L | 5.42% | 17.3 | 1.052 | 1.010 | All Grain | 57 | |
| Lucy Douglas Fir Raspberry Gose |
54.8 L | 5.74% | 7.96 | 1.057 | 1.013 | All Grain | 97 | |
| Kriek |
5.5 gal | 5.98% | 18.89 | 1.057 | 1.012 | All Grain | 164 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 10 | German | Grain | acidulated malt |
3.4°L
|
27 | 6% | 0% - 26% |
| German - Pilsner | 9 | German | Grain | base malt |
1.6°L
|
38 | 53% | 23% - 80% |
| Flaked Oats | 9 | Adjunct | raw |
2.2°L
|
33 | 8% | 4% - 14% | |
| German - Wheat Malt | 9 | German | Grain | base malt |
2°L
|
37 | 30% | 4% - 49% |
| Belgian - Pilsner | 9 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 31% - 95% |
| Flaked Wheat | 9 | Adjunct | raw |
2°L
|
34 | 20% | 4% - 31% | |
| Rice Hulls | 8 | Adjunct | other |
0°L
|
0 | 6% | 2% - 16% | |
| Belgian - Unmalted Wheat | 8 | Belgian | Grain | raw |
2°L
|
36 | 20% | 6% - 50% |
| Belgian - Wheat | 7 | Belgian | Grain | base malt |
1.8°L
|
38 | 27% | 15% - 37% |
| American - Pale 2-Row | 7 | American | Grain | base malt |
1.8°L
|
37 | 55% | 33% - 67% |
Hops Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 6 | 3.5 | 87% | 21% - 100% |
| Hallertau Mittelfruh | 3 | 3.75 | 75% | 25% - 100% |
| Hallertau Hersbrucker | 3 | 4 | 100% | 100% - 100% |
| Tettnanger | 3 | 4.5 | 69% | 7% - 100% |
| Magnum | 3 | 15 | 100% | 100% - 100% |
| Chinook | 3 | 13 | 100% | 100% - 100% |
| Cascade | 2 | 7 | 63% | 25% - 100% |
| Spalt | 2 | 4.5 | 67% | 50% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| East Kent Goldings | 2 | 5 | 67% | 50% - 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 | 10 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| White Labs - Belgian Sour Mix WLP655 | 4 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Fermentis - Safale - Belgian Saison Ale Yeast BE-134 | 3 | Fermentis / Safale | Ale | Low | 90% | 64°F | 82°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 - Belgian Ale Yeast WLP550 | 2 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°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 |
| Wyeast - Roeselare Ale Blend 3763 | 2 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 2 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 2 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Other Ingredients Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 5 | Water Agt | Mash | 37% | 0% - 100% |
| Whirlfloc | 5 | Water Agt | Boil | 5% | 1% - 13% |
| Table Salt | 4 | Water Agt | Mash | 14% | 0% - 20% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 20% | 0% - 33% |
| Lactic acid | 3 | Water Agt | Mash | 94% | 85% - 100% |
| Epsom Salt | 2 | Water Agt | Mash | 8% | 0% - 17% |
| Irish Moss | 2 | Fining | Boil | 26% | 2% - 50% |
| Oregon Fruit - Red Raspberry | 1 | Other | Secondary | 100% | 100% - 100% |
| Calcium Chloride (dihydrate) | 1 | Water Agt | Mash | 0% | 0% - 0% |
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