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	3558
Kriek	1.6 gal	5.74%	17.38	1.055	1.011		All Grain	1127
farmhouse apricot/raspberry sour	8 gal	5.86%	10.1	1.051	1.007		All Grain	886
Raspberry sour not complete	5 gal	4.21%	5.4	1.042	1.01		All Grain	728
If Sorrows Swim	5.5 gal	5.93%	7.34	1.055	1.009		All Grain	716
Lamby (GFunk)	5.5 gal	5.09%	10.07	1.051	1.012		All Grain	675
Gose/monster	8 gal	8.44%	0	1.075	1.01		All Grain	636
sour wife kriek	27 L	5.01%	9.49	1.05	1.012		BIAB	628
Shit Kriek	5 gal	5.98%	10.16	1.057	1.012		All Grain	595
Suris #1	21 L	5.69%	4.57	1.056	1.013		All Grain	563

Newest Fruit Lambic Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	5.5 gal	5.13%	0	1.05	1.011		All Grain	8
Currant Events	2.5 gal	7.05%	9.74	1.059	1.005		All Grain	35
pLambic Fruit TBD	5.5 gal	5.88%	12.33	1.053	1.008		extract	16
Sour	21 L	5.05%	0	1.053	1.015		BIAB	28
23F Sour-cherry Kriek	2.25 gal	7.38%	23.08	1.07	1.013		BIAB	56
Sour beer - Amber	9.5 L	4.37%	6.75	1.043	1.01		All Grain	46
Kettle Sour - Al	235 gal	5.61%	19.79	1.056	1.013		All Grain	51
Pina colada gose	20 L	7.81%	0	1.079	1.02		All Grain	73
A Good Old Kriek	25 L	5.64%	2.86	1.05	1.007		All Grain	94
Blackberry lambic trial	21 L	4.45%	0	1.045	1.011		All Grain	103

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%
Pilsner	6	German	Grain	Base malt	1.6 °L	38	54%	28% - 80%
Wheat Malt	6	German	Grain	Base malt	2 °L	37	31%	5% - 48%
Flaked Wheat	5		Adjunct	Raw	2 °L	34	26%	17% - 31%
Acidulated Malt	5	German	Grain	Acidulated malt	3.4 °L	27	5%	4% - 5%
Wheat	5	Belgian	Grain	Base malt	1.8 °L	38	24%	15% - 34%
Rice Hulls	5		Adjunct	Other	0 °L	0	5%	2% - 9%
White Wheat	4	American	Grain	Base malt	2.8 °L	40	25%	11% - 50%
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
Saaz	7	3.4	89%	21% - 100%
Hallertau Mittelfruh	3	2.7	75%	25% - 100%
Hallertau Hersbrucker	2	4.6	100%	100% - 100%
Fuggles	2	3.23	100%	100% - 100%
Spalt	2	4.5	67%	50% - 100%
Aged Hops	1		50%	40% - 60%
German Tettnang	1	3.7	100%	100% - 100%
Willamette	1	5.3	50%	17% - 83%
Tettnanger	1	4.5	7%	7% - 7%
Ella	1	15	100%	100% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Unmalted Wheat	1	Belgian	Grain	Raw	2 °L	36	100%	100% - 100%

Yeasts Used In Fruit Lambic Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Belgian Lambic Blend 3278	6	Wyeast	Ale	0.12	Med	75	63°F	75°F
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
California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5	68°F	73°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
BugCounty ECY20	1	East Coast Yeast	Ale	n/a	n/a	80	60°F	74°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
Nottingham Ale Yeast	1	Danstar	Ale	Med-High	High	77	57°F	70°F
French Saison Ale M29	1	Mangrove Jack	Ale	n/a	Medium	87.5	79°F	90°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%
Lactic Acid	2	Other	Secondary	100%	100% - 100%
Calcium Chloride	2	Water Agt	Mash	17%	0% - 33%
Gypsum	2	Water Agt	Mash	83%	67% - 100%
cherries	2	Flavor	Secondary	75%	50% - 100%
Black Currants	1	Other	Secondary	100%	100% - 100%
Cherry	1	Flavor	Secondary	98%	98% - 98%
Sweet Cherry Puree	1	Flavor	Secondary	75%	75% - 75%
Blackberries	1	Other	Secondary	100%	100% - 100%

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