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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 4111
Kriek
1.6 gal 5.74% 17.38 1.055 1.011
All Grain 1318
If Sorrows Swim
5.5 gal 5.93% 7.34 1.055 1.009
All Grain 1039
farmhouse apricot/raspberry sour
8 gal 5.86% 10.1 1.051 1.007
All Grain 1025
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 814
sour wife kriek
27 L 5.01% 9.49 1.050 1.012
BIAB 787
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 772
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 746
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 708
Suris #1
21 L 5.69% 4.57 1.056 1.013
All Grain 647

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
Lucy Douglas Fir Raspberry Gose
54.8 L 7.98% 0 1.081 1.020
All Grain 2
Kriek
5.5 gal 5.98% 18.89 1.057 1.012
All Grain 35
Euro Raspberry Sour
1 gal 3.97% 17.95 1.064 1.034
All Grain 30
Pear Lambic
60 L 5.1% 0 1.049 1.010
All Grain 47
Sour
5 gal 6.11% 9.88 1.060 1.014
All Grain 25
Cherry Lambic
25 L 5.65% 11.15 1.053 1.010
BIAB 31
Buzz Chopped
5.5 gal 5.78% 2.92 1.058 1.014
All Grain 27
Bruery Terreux Beret
20 L 6.06% 10.26 1.062 1.015
All Grain 67
Awesome Recipe
5.5 gal 0.59% 0 1.006 1.001
Partial Mash 56
Second Use
4.8 gal 5.56% 15.23 1.056 1.013
All Grain 65

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%
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%
Rice Hulls 7 Adjunct other 0°L
0 6% 2% - 13%
German - Pilsner 7 German Grain base malt 1.6°L
38 49% 23% - 80%
Belgian - Wheat 6 Belgian Grain base malt 1.8°L
38 30% 15% - 60%
Flaked Wheat 6 Adjunct raw 2°L
34 24% 12% - 31%
German - Acidulated Malt 6 German Grain acidulated malt 3.4°L
27 4% 1% - 5%
American - Pilsner 5 American Grain base malt 1.8°L
37 52% 37% - 59%
Belgian - Unmalted Wheat 5 Belgian Grain raw 2°L
36 19% 6% - 40%

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%
Tettnanger 2 4.5 54% 7% - 100%
Spalt 2 4.5 67% 50% - 100%
East Kent Goldings 2 5 67% 50% - 100%
Chinook 2 13 100% 100% - 100%
Magnum 2 15 100% 100% - 100%
Challenger 1 8.5 100% 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 8 Wyeast Ale 0.12 Med 75% 63°F 75°F
Imperial Yeast - F08 Sour Batch Kidz 2 Imperial Yeast Ale Low 80% 68°F 76°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 - Saccharomyces "Bruxellensis" Trois WLP644 2 White Labs Ale Med-High Low 85% 70°F 85°F
White Labs - Belgian Ale Yeast WLP550 1 White Labs Ale Med-High Medium 81.5% 68°F 78°F
Fermentis - Safale - American Ale Yeast US-05 1 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - Brettanomyces Bruxellensis WLP650 1 White Labs Ale Med-High Low 78% 85°F 95°F
Wyeast - Pediococcus 5733 1 Wyeast Ale 0.09 - 75% 60°F 95°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%
Table Salt 4 Water Agt Sparge 34% 0% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Lactic acid 3 Other Secondary 98% 95% - 100%
Whirlfloc 3 Other Boil 4% 2% - 6%
Epsom Salt 2 Water Agt Mash 8% 0% - 17%
Irish Moss 2 Fining Boil 26% 2% - 50%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%

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