Sour Ale - Fruit Lambic (BJCP 2008)
Top 10 Fruit Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| (SP?) Pomegranate Lambic |
1 gal | 6.14% | 25.59 | 1.052 | 1.005 | All Grain | 3806 | |
| Key lime I P A |
16 gal | 5.32% | 49.29 | 1.048 | 1.007 | All Grain | 3363 | |
| Maple Pumpkin Ale |
6 gal | 6.96% | 32.2 | 1.070 | 1.017 | All Grain | 3313 | |
| Jeff's Fruitcake Christmas Lambic |
5 gal | 9.56% | 18.94 | 1.097 | 1.024 | All Grain | 3291 | |
| Elderberry lambic |
1 gal | 6.55% | 37.63 | 1.062 | 1.012 | All Grain | 3239 | |
| Sour Y |
7 gal | 5.66% | 3.86 | 1.049 | 1.006 | All Grain | 2693 | |
| 2015.6 - Russian River Supplication |
6 gal | 5.91% | 26.16 | 1.060 | 1.015 | All Grain | 2634 | |
| Hazy kettle sour Milkshake IPA |
11 gal | 6.9% | 5.34 | 1.079 | 1.027 | All Grain | 2436 | |
| Leap of Faith |
5.5 gal | 5.61% | 12.33 | 1.047 | 1.005 | All Grain | 2356 | |
| Kreik |
5 gal | 5.37% | 1.76 | 1.053 | 1.012 | All Grain | 1902 |
Newest Fruit Lambic (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Sour |
21 L | 5.8% | 9.99 | 1.052 | 1.008 | BIAB | 27 | |
| Sour cherry bomb |
3.5 gal | 7.91% | 5.02 | 1.074 | 1.014 | All Grain | 41 | |
| Blueberry blast (BBB) |
21 L | 5.1% | 3.89 | 1.046 | 1.007 | extract | 54 | |
| Fashion for Passion |
17 L | 6.06% | 0 | 1.054 | 1.008 | extract | 83 | |
| Cranberry Sour |
1.1 gal | 3.48% | 4.52 | 1.037 | 1.010 | All Grain | 97 | |
| Peach Pineapple Sour |
50 L | 5.31% | 6.87 | 1.048 | 1.007 | All Grain | 77 | |
| Sour Cherry Sour |
5.5 gal | 4.52% | 9.44 | 1.044 | 1.009 | All Grain | 85 | |
| All that i can see is just a red cherry tree |
21 L | 6.29% | 0 | 1.062 | 1.014 | All Grain | 135 | |
| 8/8 3berry sour |
84 L | 5.4% | 12.37 | 1.054 | 1.013 | All Grain | 93 | |
| Awesome Recipe |
0.8 gal | 8.44% | 0 | 1.080 | 1.016 | All Grain | 102 |
Fermentables Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 44 | US | Grain | base malt |
1.8°L
|
37 | 56% | 25% - 98% |
| American - Pilsner | 44 | American | Grain | base malt |
1.8°L
|
37 | 55% | 12% - 100% |
| Flaked Oats | 40 | Adjunct | raw |
2.2°L
|
33 | 9% | 2% - 31% | |
| American - White Wheat | 38 | American | Grain | base malt |
2.8°L
|
40 | 22% | 4% - 43% |
| Flaked Wheat | 34 | Adjunct | raw |
2°L
|
34 | 20% | 4% - 44% | |
| American - Wheat | 32 | American | Grain | base malt |
1.8°L
|
38 | 31% | 7% - 58% |
| German - Acidulated Malt | 26 | German | Grain | acidulated malt |
3.4°L
|
27 | 5% | 1% - 14% |
| German - Pilsner | 21 | German | Grain | base malt |
1.6°L
|
38 | 50% | 10% - 90% |
| German - Wheat Malt | 16 | German | Grain | base malt |
2°L
|
37 | 25% | 5% - 75% |
| American - Carapils (Dextrine Malt) | 15 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 2% - 14% |
Hops Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Citra | 31 | 11 | 50% | 5% - 100% |
| Saaz | 21 | 3.5 | 76% | 9% - 100% |
| Cascade | 17 | 7 | 48% | 3% - 100% |
| Amarillo | 12 | 8.6 | 45% | 17% - 100% |
| Mosaic | 10 | 12.5 | 38% | 12% - 100% |
| Galaxy | 10 | 14.25 | 59% | 14% - 100% |
| Magnum | 9 | 15 | 43% | 0% - 100% |
| Tettnanger | 8 | 4.5 | 100% | 100% - 100% |
| East Kent Goldings | 7 | 5.8 | 70% | 25% - 100% |
| Centennial | 6 | 10 | 37% | 12% - 100% |
Steeping Grains Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Caramel / Crystal 20L | 2 | American | Grain | crystal malt |
20°L
|
35 | 100% | 100% - 100% |
Yeasts Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Lallemand - WildBrew Philly Sour | 47 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 29 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Belgian Lambic Blend 3278 | 14 | Wyeast | Ale | 0.12 | Med | 75% | 63°F | 75°F |
| Wyeast - Roeselare Ale Blend 3763 | 10 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Omega Yeast Labs - Lactobacillus Blend OYL-605 | 9 | Omega Yeast Labs | Bacterial Cultures | 0.12 | N/A | 0% | 68°F | 95°F |
| Lallemand - WILDBREW™ SOUR PITCH | 7 | Wilds & Sours | Low | Low | 0% | 86°F | 104°F | |
| White Labs - Belgian Sour Mix WLP655 | 7 | White Labs | Ale | Med-High | Med/Low | 75% | 80°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 6 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Lactobacillus 5335 | 5 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Fermentis - Safbrew - Specialty Ale Yeast T-58 | 5 | Fermentis / Safale | Ale | 0.115 | High | 70% | 54°F | 77°F |
Other Ingredients Used In Fruit Lambic (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 23 | Water Agt | Mash | 4% | 0% - 36% |
| Lactic acid | 21 | Water Agt | Mash | 61% | 1% - 100% |
| Whirlfloc | 16 | Water Agt | Boil | 43% | 3% - 100% |
| Calcium Chloride (dihydrate) | 11 | Water Agt | Mash | 8% | 0% - 45% |
| Epsom Salt | 9 | Water Agt | Mash | 2% | 0% - 13% |
| Yeast Nutrient | 8 | Fining | Boil | 30% | 0% - 83% |
| Calcium Chloride (anhydrous) | 7 | Water Agt | Mash | 14% | 0% - 48% |
| Wyeast - Beer Nutrient | 6 | Water Agt | Boil | 12% | 0% - 50% |
| Baking Soda | 6 | Water Agt | Mash | 7% | 0% - 29% |
| Chalk | 5 | Water Agt | Mash | 4% | 0% - 18% |
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