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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
Saaz63.387%21% - 100%
Hallertau Mittelfruh3475%25% - 100%
Hallertau Hersbrucker24.6100%100% - 100%
Fuggles24.4100%100% - 100%
Aged Hops150%40% - 60%
German Tettnang1100%100% - 100%
Willamette14.950%17% - 83%
Tettnanger14.57%7% - 7%
Ella114.8100%100% - 100%
Spalt14.550%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 32785WyeastAle0.12Med7563°F75°F
California Ale Yeast WLP0012White LabsAleHighMedium76.568°F73°F
Brettanomyces lambicus 55262WyeastAle0.12Medium9060°F75°F
Saccharomyces "Bruxellensis" Trois WLP6442White LabsAleMed-HighLow8570°F85°F
Safbrew - Specialty Ale Yeast T-581Fermentis / SafaleAle0.115High7054°F77°F
BugCounty ECY201East Coast YeastAlen/an/a8060°F74°F
Belgian Ale Yeast WLP5501White LabsAleMed-HighMedium81.568°F78°F
Saflager - Swiss Lager Yeast S-1891Fermentis / SafaleLager.105High8448°F72°F
Brett Blend #3 Bring On Da Funk OYL-2121Omega Yeast LabsBretts and Blends0.11Very Low4868°F80°F
Nottingham Ale Yeast1DanstarAleMed-HighHigh7757°F70°F
French Saison Ale M291Mangrove JackAlen/aMedium87.579°F90°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Whirlfloc3OtherBoil4%2% - 6%
Yeast nutrient3OtherBoil17%0% - 50%
Lactic Acid2OtherSecondary100%100% - 100%
Calcium Chloride2Water AgtMash17%0% - 33%
Gypsum2Water AgtMash83%67% - 100%
cherries2FlavorSecondary75%50% - 100%
Irish Moss2FiningBoil26%2% - 50%
Blackberries1OtherSecondary100%100% - 100%
Sweet Cherry Puree1FlavorSecondary75%75% - 75%
CRS/AMS (6.3% HCl, 8.6% H2SO4)1Water AgtOther98%98% - 98%
blueberries 1FlavorSecondary50%50% - 50%

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