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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
Kriek
1.6 gal 5.74% 17.38 1.055 1.011
All Grain 1517
If Sorrows Swim
5.5 gal 5.93% 7.34 1.055 1.009
All Grain 1340
sour wife kriek
22 L 6.52% 8.92 1.058 1.008
BIAB 1038
Raspberry sour not complete
5 gal 4.21% 5.4 1.042 1.010
All Grain 927
Lamby (GFunk)
5.5 gal 5.09% 10.07 1.051 1.012
All Grain 858
Gose/monster
8 gal 8.44% 0 1.075 1.010
All Grain 844
Shit Kriek
5 gal 5.98% 10.16 1.057 1.012
All Grain 837
Arnold di Lampone v1.0
25.8 L 6.48% 0 1.054 1.004
Partial Mash 807
G&T Sour
50 L 5.32% 38.47 1.045 1.005
All Grain 791
Norwegian Kriek
34 L 6.15% 9.4 1.053 1.006
All Grain 719

Newest Fruit Lambic Recipes

Title Size ABV IBU OG FG Color Method Views
1st Sour BEER (necterine based)
10 L 5.27% 0 1.053 1.013
All Grain 14
Lambic V1 WIP
15 L 5.66% 8.7 1.050 1.007
All Grain 23
T'ai tu sure ?
5.5 gal 6.49% 26.09 1.060 1.011
All Grain 23
ruby breakfast sour
1600 L 3.24% 0 1.063 1.039
All Grain 19
Sour days
20.8 L 6.53% 6.72 1.062 1.013
All Grain 21
23F Fruit Lambic
10 L 6.48% 8.91 1.053 1.004
All Grain 12
Porzeczki Pucker
5.5 gal 6.5% 0 1.060 1.011
All Grain 25
Rosé de Scheiwe
30 L 5.42% 17.3 1.052 1.010
All Grain 57
Lucy Douglas Fir Raspberry Gose
54.8 L 5.74% 7.96 1.057 1.013
All Grain 97
Kriek
5.5 gal 5.98% 18.89 1.057 1.012
All Grain 164

Fermentables Used In Fruit Lambic Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 10 German Grain acidulated malt 3.4°L
27 6% 0% - 26%
German - Pilsner 9 German Grain base malt 1.6°L
38 53% 23% - 80%
Flaked Oats 9 Adjunct raw 2.2°L
33 8% 4% - 14%
German - Wheat Malt 9 German Grain base malt 2°L
37 30% 4% - 49%
Belgian - Pilsner 9 Belgian Grain base malt 1.6°L
37 50% 31% - 95%
Flaked Wheat 9 Adjunct raw 2°L
34 20% 4% - 31%
Rice Hulls 8 Adjunct other 0°L
0 6% 2% - 16%
Belgian - Unmalted Wheat 8 Belgian Grain raw 2°L
36 20% 6% - 50%
Belgian - Wheat 7 Belgian Grain base malt 1.8°L
38 27% 15% - 37%
American - Pale 2-Row 7 American Grain base malt 1.8°L
37 55% 33% - 67%

Hops Used In Fruit Lambic Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 6 3.5 87% 21% - 100%
Hallertau Mittelfruh 3 3.75 75% 25% - 100%
Hallertau Hersbrucker 3 4 100% 100% - 100%
Tettnanger 3 4.5 69% 7% - 100%
Magnum 3 15 100% 100% - 100%
Chinook 3 13 100% 100% - 100%
Cascade 2 7 63% 25% - 100%
Spalt 2 4.5 67% 50% - 100%
Fuggles 2 4.5 100% 100% - 100%
East Kent Goldings 2 5 67% 50% - 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 10 Wyeast Ale 0.12 Med 75% 63°F 75°F
White Labs - Belgian Sour Mix WLP655 4 White Labs Ale Med-High Med/Low 75% 80°F 85°F
Fermentis - Safale - Belgian Saison Ale Yeast BE-134 3 Fermentis / Safale Ale Low 90% 64°F 82°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 - Belgian Ale Yeast WLP550 2 White Labs Ale Med-High Medium 81.5% 68°F 78°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
Wyeast - Roeselare Ale Blend 3763 2 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Fermentis - Safbrew - Specialty Ale Yeast T-58 2 Fermentis / Safale Ale 0.115 High 70% 54°F 77°F
Fermentis - Safale - English Ale Yeast S-04 2 Fermentis / Safale Ale .0975 High 75% 54°F 77°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%
Whirlfloc 5 Water Agt Boil 5% 1% - 13%
Table Salt 4 Water Agt Mash 14% 0% - 20%
Calcium Chloride (dihydrate) 3 Water Agt Mash 20% 0% - 33%
Lactic acid 3 Water Agt Mash 94% 85% - 100%
Epsom Salt 2 Water Agt Mash 8% 0% - 17%
Irish Moss 2 Fining Boil 26% 2% - 50%
Oregon Fruit - Red Raspberry 1 Other Secondary 100% 100% - 100%
Calcium Chloride (dihydrate) 1 Water Agt Mash 0% 0% - 0%

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