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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 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
Saaz63.587%21% - 100%
Hallertau Mittelfruh33.7575%25% - 100%
Hallertau Hersbrucker24100%100% - 100%
Aged Hops150%40% - 60%
Liberty14100%100% - 100%
Hersbrucker14100%100% - 100%
German Tettnang1100%100% - 100%
Willamette14.550%17% - 83%
Fuggles14.5100%100% - 100%
Tettnanger14.57%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 32785WyeastAle0.12Med7563°F75°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
Brett Blend #3 Bring On Da Funk OYL-2121Omega Yeast LabsBretts and Blends0.11Very Low4868°F80°F
Belgian Ale Yeast WLP5501White LabsAleMed-HighMedium81.568°F78°F
Saflager - Swiss Lager Yeast S-1891Fermentis / SafaleLager.105High8448°F72°F
French Saison Ale M291Mangrove JackAlen/aMedium87.579°F90°F
California Ale Yeast WLP0011White LabsAleHighMedium76.568°F73°F
Nottingham Ale Yeast1DanstarAleMed-HighHigh7757°F70°F
American Ale 10561WyeastAle0.1Med-Low7560°F72°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%
cherries2FlavorSecondary75%50% - 100%
Lactic Acid2OtherSecondary100%100% - 100%
Whirfloc Tablet1FiningBoil25%25% - 25%
Blackberries1OtherSecondary100%100% - 100%
CRS/AMS (6.3% HCl, 8.6% H2SO4)1Water AgtOther98%98% - 98%
blueberries 1FlavorSecondary50%50% - 50%
Raspberries1FlavorSecondary100%100% - 100%
Frozen Raspberries1FlavorSecondary94%94% - 94%
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