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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 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
Saaz73.489%21% - 100%
Hallertau Mittelfruh32.775%25% - 100%
Hallertau Hersbrucker24.6100%100% - 100%
Fuggles23.23100%100% - 100%
Spalt24.567%50% - 100%
Aged Hops150%40% - 60%
German Tettnang13.7100%100% - 100%
Willamette15.350%17% - 83%
Tettnanger14.57%7% - 7%
Ella115100%100% - 100%

Steeping Grains Used In Fruit Lambic Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Unmalted Wheat1Belgian
Grain
Raw2 °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 32786WyeastAle0.12Med7563°F75°F
Brett Blend #3 Bring On Da Funk OYL-2122Omega Yeast LabsBretts and Blends0.11Very Low4868°F80°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
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%
Irish Moss2FiningBoil26%2% - 50%
Lactic Acid2OtherSecondary100%100% - 100%
Calcium Chloride2Water AgtMash17%0% - 33%
Gypsum2Water AgtMash83%67% - 100%
cherries2FlavorSecondary75%50% - 100%
Black Currants1OtherSecondary100%100% - 100%
Cherry1FlavorSecondary98%98% - 98%
Sweet Cherry Puree1FlavorSecondary75%75% - 75%
Blackberries1OtherSecondary100%100% - 100%

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