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European Sour Ale - Fruit Lambic

BJCP Style Guide

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 3869
Kriek
1.6 gal 5.74% 17.38 1.055 1.011
All Grain 1240
farmhouse apricot/raspberry sour
8 gal 5.86% 10.1 1.051 1.007
All Grain 959
If Sorrows Swim
5.5 gal 5.93% 7.34 1.055 1.009
All Grain 870
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 759
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 723
sour wife kriek
27 L 5.01% 9.49 1.050 1.012
BIAB 721
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 698
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 669
Suris #1
21 L 5.69% 4.57 1.056 1.013
All Grain 605

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Bruery Terreux Beret
20 L 6.06% 10.26 1.062 1.015
All Grain 18
Awesome Recipe
5.5 gal 0.59% 0 1.006 1.001
Partial Mash 25
Second Use
4.8 gal 5.56% 15.23 1.056 1.013
All Grain 26
Strawberry Sour
23 L 4.64% 17.98 1.046 1.011
All Grain 41
Awesome Recipe
5.5 gal 5.13% 0 1.050 1.011
All Grain 37
Currant Events
2.5 gal 7.05% 9.74 1.059 1.005
All Grain 78
pLambic Fruit TBD
5.5 gal 5.88% 12.33 1.053 1.008
extract 56
Sour
21 L 5.05% 0 1.053 1.015
BIAB 58
Experimental sour
5.5 gal 5.81% 14.68 1.051 1.007
All Grain 60
ZEM - 23F Sour-cherry Kriek
2.25 gal 7.38% 23.08 1.070 1.013
BIAB 107

Fermentables Used In Fruit Lambic Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Flaked Oats 9 Adjunct raw 2.2°L
33 8% 4% - 14%
German - Pilsner 8 German Grain base malt 1.6°L
38 47% 23% - 80%
Belgian - Pilsner 8 Belgian Grain base malt 1.6°L
37 50% 31% - 95%
German - Wheat Malt 7 German Grain base malt 2°L
37 27% 4% - 48%
Flaked Wheat 6 Adjunct raw 2°L
34 24% 12% - 31%
Belgian - Unmalted Wheat 5 Belgian Grain raw 2°L
36 19% 6% - 40%
German - Acidulated Malt 5 German Grain acidulated malt 3.4°L
27 5% 4% - 5%
Belgian - Wheat 5 Belgian Grain base malt 1.8°L
38 24% 15% - 34%
Rice Hulls 5 Adjunct other 0°L
0 5% 2% - 9%
American - Pale 2-Row 4 American Grain base malt 1.8°L
37 47% 33% - 64%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 7 3.5 89% 21% - 100%
Hallertau Mittelfruh 3 3.75 75% 25% - 100%
Hallertau Hersbrucker 2 4 100% 100% - 100%
Fuggles 2 4.5 100% 100% - 100%
Spalt 2 4.5 67% 50% - 100%
Citra 2 11 50% 33% - 100%
Magnum 2 15 100% 100% - 100%
Cascade 1 7 33% 33% - 33%
Liberty 1 4 100% 100% - 100%
Hersbrucker 1 4 100% 100% - 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 6 Wyeast Ale 0.12 Med 75% 63°F 75°F
White Labs - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°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
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 - California Ale Yeast WLP001 2 White Labs Ale High Medium 76.5% 68°F 73°F
White Labs - Belgian Ale Yeast WLP550 1 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis / Safale - Saflager - Swiss Lager Yeast S-189 1 Fermentis / Safale Lager .105 High 84% 48°F 72°F
GigaYeast - Saison Sour 1 GigaYeast Ale N/A 78% 68°F 80°F
Fermentis / Safale - Safbrew - Specialty Ale Yeast T-58 1 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F

Other Ingredients Used In Fruit Lambic Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Calcium Chloride (dihydrate) 4 Water Agt Mash 15% 0% - 33%
Gypsum 4 Water Agt Mash 47% 3% - 100%
Whirlfloc 3 Fining Boil 4% 2% - 6%
Lactic acid 3 Other Mash 72% 15% - 100%
Irish Moss 2 Fining Boil 26% 2% - 50%
Table Salt 2 Water Agt Mash 18% 17% - 20%
Epsom Salt 1 Water Agt Mash 17% 17% - 17%

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