Recipes: Fruit Lambic

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Style Profile based on 105 recipes

OG

1.055

FG

1.011

IBU

11

ABV

5.8%

BU:GU

0.19

Hops

1.9 g/L

Grain Bill Composition

  • 100% Base
  • 11% Toast
  • 8% Crystal
  • 6% Acid

Median % of grist by malt category

Common Hops

  • 8% Citra
  • 8% Tettnanger
  • 8% Hallertauer Hersbrucker
  • 7% Samba
  • 5% Cascade
  • 4% Styrian Golding
  • 4% Hallertau Blanc
  • 4% Saaz (CZ)
  • 3% Hallertau Mittelfrüh
  • 3% Strisselspalt

% of Fruit Lambic recipes using each hop

Common Fermentables

  • 13% Flaked Oats
  • 10% Wheat, Flaked
  • 10% Wheat Malt, Bel
  • 9% American - Pilsner
  • 9% German - Acidulated Malt
  • 8% Pilsner (2 Row) Bel
  • 7% Flaked Wheat
  • 6% Rice Hulls
  • 6% American - Wheat
  • 6% Pale Malt (2 Row) US

Colour = malt category · bar = % of recipes

Common Yeasts

  • 20% WildBrew Philly Sour Lallemand
  • 15% Belgian Lambic Blend (WY3278) Wyeast
  • 9% Safale American (US-05) Fermentis
  • 5% Lactobacillus (5335) Wyeast Labs
  • 4% Roselare Belgian Blend (3763) Wyeast Labs
  • 3% Brettanomyces Lambicus (WLP653) White Labs
  • 3% Voss Kveik (OYL-062) Omega

% of Fruit Lambic recipes using each strain

Recipes Styles Login Calcs