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	3215
Kriek	1.6 gal	5.74%	17.38	1.055	1.011		All Grain	977
farmhouse apricot/raspberry sour	8 gal	5.86%	10.1	1.051	1.007		All Grain	778
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.01		All Grain	650
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	600
Gose/monster	8 gal	8.44%	0	1.075	1.01		All Grain	562
sour wife kriek	27 L	5.01%	9.49	1.05	1.012		BIAB	510
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	489
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	481
Dawson Kriek	5 gal	5.25%	18.47	1.052	1.012		All Grain	474

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pina colada gose	20 L	7.81%	0	1.079	1.02		All Grain	19
A Good Old Kriek	25 L	5.64%	2.86	1.05	1.007		All Grain	31
Blackberry lambic trial	21 L	4.45%	0	1.045	1.011		All Grain	33
Blackberry Saison	27 L	5.27%	30.9	1.045	1.005		BIAB	63
Cheaters Sour	3 gal	4.14%	13.47	1.042	1.011		All Grain	53
Popped Cherry Sour	5 gal	4.34%	13.97	1.047	1.014		extract	93
Sour Barrel Boomer	25 L	6.63%	11.92	1.06	1.01		All Grain	70
Sour puss	5 gal	6.09%	0	1.061	1.015		All Grain	88
Norwegian Framboise	32 L	5.29%	2.78	1.045	1.005		All Grain	180
Norwegian Kriek	34 L	6.15%	9.4	1.053	1.006		All Grain	400

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%
Wheat Malt	6	German	Grain	Base malt	2 °L	37	31%	5% - 48%
Flaked Oats	6		Adjunct	Raw	2.2 °L	33	8%	4% - 14%
Pilsner	6	German	Grain	Base malt	1.6 °L	38	54%	28% - 80%
Rice Hulls	5		Adjunct	Other	0 °L	0	5%	2% - 9%
Wheat	5	Belgian	Grain	Base malt	1.8 °L	38	24%	15% - 34%
Acidulated Malt	4	German	Grain	Acidulated malt	3.4 °L	27	4%	4% - 5%
Flaked Wheat	4		Adjunct	Raw	2 °L	34	25%	17% - 30%
Special B	4	Belgian	Grain	Roasted malt	115 °L	34	3%	2% - 5%
Unmalted Wheat	4	Belgian	Grain	Raw	2 °L	36	13%	6% - 18%

Hops Used In Fruit Lambic Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	6	3.5	87%	21% - 100%
Hallertau Mittelfruh	3	3.75	75%	25% - 100%
Hallertau Hersbrucker	2	4	100%	100% - 100%
Aged Hops	1		50%	40% - 60%
Liberty	1	4	100%	100% - 100%
Hersbrucker	1	4	100%	100% - 100%
German Tettnang	1		100%	100% - 100%
Willamette	1	4.5	50%	17% - 83%
Fuggles	1	4.5	100%	100% - 100%
Tettnanger	1	4.5	7%	7% - 7%

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
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
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
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
French Saison Ale M29	1	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°F
California Ale Yeast WLP001	1	White Labs	Ale	High	Medium	76.5	68°F	73°F
Nottingham Ale Yeast	1	Danstar	Ale	Med-High	High	77	57°F	70°F
American Ale 1056	1	Wyeast	Ale	0.1	Med-Low	75	60°F	72°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%
Irish moss	2	Fining	Boil	26%	2% - 50%
cherries	2	Flavor	Secondary	75%	50% - 100%
Lactic Acid	2	Other	Secondary	100%	100% - 100%
Whirfloc Tablet	1	Fining	Boil	25%	25% - 25%
Blackberries	1	Other	Secondary	100%	100% - 100%
CRS/AMS (6.3% HCl, 8.6% H2SO4)	1	Water Agt	Other	98%	98% - 98%
blueberries	1	Flavor	Secondary	50%	50% - 50%
Raspberries	1	Flavor	Secondary	100%	100% - 100%
Frozen Raspberries	1	Flavor	Secondary	94%	94% - 94%