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 | 1643 | |
| If Sorrows Swim |
5.5 gal | 5.93% | 7.34 | 1.055 | 1.009 | All Grain | 1452 | |
| sour wife kriek |
22 L | 6.52% | 8.92 | 1.058 | 1.008 | BIAB | 1144 | |
| Raspberry sour not complete |
5 gal | 4.21% | 5.4 | 1.042 | 1.010 | All Grain | 982 | |
| Arnold di Lampone v1.0 |
25.8 L | 6.16% | 0 | 1.051 | 1.004 | BIAB | 964 | |
| Lamby (GFunk) |
5.5 gal | 5.09% | 10.07 | 1.051 | 1.012 | All Grain | 908 | |
| Gose/monster |
8 gal | 8.44% | 0 | 1.075 | 1.010 | All Grain | 905 | |
| Shit Kriek |
5 gal | 5.98% | 10.16 | 1.057 | 1.012 | All Grain | 888 | |
| G&T Sour |
50 L | 5.32% | 38.47 | 1.045 | 1.005 | All Grain | 884 | |
| Norwegian Kriek |
34 L | 6.15% | 9.4 | 1.053 | 1.006 | All Grain | 825 |
Newest Fruit Lambic Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Raspberry Philly Sour |
2.75 gal | 6.4% | 10.02 | 1.057 | 1.009 | BIAB | 13 | |
| First Raspberry Philly sour |
18.9 L | 4.56% | 9.13 | 1.040 | 1.005 | All Grain | 370 | |
| First Raspberry Philly sour |
18.9 L | 4.56% | 9.13 | 1.040 | 1.005 | All Grain | 112 | |
| Passionfruit Catharina Sour |
23 L | 5.22% | 9.45 | 1.049 | 1.009 | BIAB | 27 | |
| Dry Malt Lambic |
5 gal | 5.58% | 4.95 | 1.057 | 1.014 | extract | 22 | |
| SeaBuckSour |
10 L | 6.09% | 2.44 | 1.058 | 1.011 | All Grain | 30 | |
| sour cherry |
21 L | 8.58% | 3.05 | 1.086 | 1.020 | All Grain | 37 | |
| Frambois Lambic from Sourdough |
1.5 gal | 6.28% | 21.54 | 1.072 | 1.024 | BIAB | 16 | |
| Rasberry Zinger |
5 gal | 5.42% | 12.96 | 1.052 | 1.011 | extract | 33 | |
| Kripple Kriek |
5.5 gal | 5.96% | 5.71 | 1.056 | 1.010 | All Grain | 33 |
Fermentables Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 8 | Adjunct | raw |
2.2°L
|
33 | 8% | 4% - 14% | |
| German - Pilsner | 8 | German | Grain | base malt |
1.6°L
|
38 | 49% | 23% - 80% |
| German - Acidulated Malt | 8 | German | Grain | acidulated malt |
3.4°L
|
27 | 7% | 1% - 26% |
| Belgian - Pilsner | 8 | Belgian | Grain | base malt |
1.6°L
|
37 | 50% | 31% - 95% |
| Belgian - Wheat | 7 | Belgian | Grain | base malt |
1.8°L
|
38 | 27% | 15% - 37% |
| German - Wheat Malt | 7 | German | Grain | base malt |
2°L
|
37 | 27% | 4% - 48% |
| Rice Hulls | 7 | Adjunct | other |
0°L
|
0 | 6% | 2% - 16% | |
| Flaked Wheat | 6 | Adjunct | raw |
2°L
|
34 | 22% | 4% - 31% | |
| American - Pilsner | 5 | American | Grain | base malt |
1.8°L
|
37 | 52% | 37% - 59% |
| Unmalted Wheat | 5 | Adjunct | raw |
2°L
|
36 | 19% | 6% - 40% |
Hops Used In Fruit Lambic Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 6 | 3.5 | 87% | 21% - 100% |
| Magnum | 3 | 15 | 100% | 100% - 100% |
| Hallertau Mittelfruh | 3 | 3.75 | 75% | 25% - 100% |
| Tettnanger | 3 | 4.5 | 69% | 7% - 100% |
| Centennial | 2 | 10 | 50% | 50% - 50% |
| Hallertau Hersbrucker | 2 | 4 | 100% | 100% - 100% |
| Fuggles | 2 | 4.5 | 100% | 100% - 100% |
| Spalt | 2 | 4.5 | 67% | 50% - 100% |
| East Kent Goldings | 2 | 5 | 67% | 50% - 100% |
| Chinook | 2 | 13 | 100% | 100% - 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 |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Belgian Lambic Blend 3278 | 8 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Fermentis - Safale - Belgian Saison Ale Yeast BE-134 | 2 | Fermentis / Safale | Ale | Low | 90% | 64°F | 82°F | |
| White Labs - Belgian Ale Yeast WLP550 | 2 | White Labs | Ale | Med-High | Medium | 81.5% | 68°F | 78°F |
| White Labs - Saccharomyces "Bruxellensis" Trois WLP644 | 2 | White Labs | Ale | Med-High | Low | 85% | 70°F | 85°F |
| Imperial Yeast - F08 Sour Batch Kidz | 2 | Imperial Yeast | Ale | Low | 80% | 68°F | 76°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 |
| White Labs - Belgian Sour Mix WLP655 | 2 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°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 |
| Danstar - Belle Saison Yeast | 2 | Danstar | Ale | High | Low | 80% | 63°F | 75°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 | Other | Boil | 5% | 1% - 13% |
| Table Salt | 4 | Water Agt | Mash | 14% | 0% - 20% |
| Irish Moss | 4 | Fining | Boil | 16% | 2% - 50% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 20% | 0% - 33% |
| Epsom Salt | 2 | Water Agt | Mash | 8% | 0% - 17% |
| Lactic acid | 2 | Other | Secondary | 98% | 95% - 100% |
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